one pot salmon rice using my rice cooker~ [ ad ] with back to sc

one pot salmon rice using my rice cooker~ [ ad ] with back to school season in full swing, this rice cooker is great for dorm life! whip up a delicious, hassle-free meal in no time! just imagine succulent salmon, fluffy rice, and mouthwatering flavors all in one pot! you can save some money by using my code “MISOJEN10“ for 10% off the CR-0675F model until 8/27/23! click on my biosite for more information! recipe: 2 cups short grain white rice 2.5 cups water 3 tbsp soy sauce 3 tbsp mirin 2 tsp mushroom powder 2 frozen salmon fillets (200 grams each) 3 tbsp butter 3 green onions, chopped 1/4 tsp white pepper half an inch of ginger, julienned 3 garlic cloves, minced 200 grams enoki mushrooms optional: seaweed flakes, japanese mayo and hot sauce 1. Wash the short grain white rice until the water is no longer cloudy. 2. Add the washed and drained short grain rice along with water, soy sauce, mirin, and mushroom bouillon. Stir to combine. 3. Stir in the julienned ginger and minced garlic. 4. Gently pull apart the enoki mushrooms and place the mushrooms on top of the rice, followed by the frozen salmon fillets and green onions. 5. Top with 2 tbsp of butter and sprinkle some white pepper. 6. Close the rice cooker and use the “white rice” function. 7. When the rice is done cooking, fluff up the rice and gently break the salmon into pieces. 8. Fluff in the last tbsp of butter until it has completely melted. 9. Serve with seaweed flakes, japanese mayo and hot sauce. 10. Enjoy!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

1. Wash the short grain white rice until the water is no longer cloudy.

Step 2

2. Add the washed and drained short grain rice along with water, soy sauce, mirin, and mushroom bouillon. Stir to combine.

Step 3

3. Stir in the julienned ginger and minced garlic.

Step 4

4. Gently pull apart the enoki mushrooms and place the mushrooms on top of the rice, followed by the frozen salmon fillets and green onions.

Step 5

5. Top with 2 tbsp of butter and sprinkle some white pepper.

Step 6

6. Close the rice cooker and use the “white rice” function.

Step 7

7. When the rice is done cooking, fluff up the rice and gently break the salmon into pieces.

Step 8

8. Fluff in the last tbsp of butter until it has completely melted.

Step 9

9. Serve with seaweed flakes, japanese mayo and hot sauce.

Step 10

10. Enjoy!