Mom's Rice Cooker Salmon

Mom's recipe! For a 6 cup Zojirushi simple one-button rice cooker: White rice: salmon in at 11 mins, total cook time 22 mins. Brown rice: pre-soak rice for 15 mins. Salmon in at 22 mins, total cook time 35 mins. For a shallow lidded pot: 1.5 US cup rice, 0.5 US cup lentils, 3.5 cups water. Salmon in at 11 mins, total cook time 22 mins.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

To the rice cooker, add 2 rice cups rinsed rice, water to the 2-cup line, thinly minced dried tangerine peel, and turmeric. If using a pot, follow the amounts in the ingredients section.

Step 2

Let the rice cook until little "dimples" start appearing in the rice and the rice starts to rise above the pool of water, forming a bed for the salmon to lay on--not too late or else the salmon won't have enough time to cook through, and not too early or else the salmon will be overcooked and boiled in the water. When trying this for the first time, start with a little before the halfway point (e.g. if the rice takes 20 mins to cook, add the salmon at 9-10 mins). Adjust to a later time in the future if you feel like the salmon was overcooked. See photo for reference of this "dimple" stage.

Step 3

Meanwhile, marinate the salmon, sliced into ~1 cm strips, with the soy sauce, ginger, and white parts of green onion. Keep at room temp, don't put back into the fridge, or it will be too cold and will throw off the rice cook time.

Step 4

At the "dimple stage", add the marinated salmon to the rice cooker and spread as thinly as possible. Close the lid. Be quick to retain heat!

Step 5

Once the rice program is done, garnish with green onion greens and wilt on the warm setting. Serve when done and ensure the fish is cooked through!