Salmon and Sweet Potato Mixed Rice
Fall flavor made easy, savory and sweet
15min+
418kcal
669mg
- Nutrition facts are for one serving.
- Time to rinse and steam the rice is not included in the cooking time.
- If using fresh salmon, first sprinkle on 1 Tbsp of sake (extra) and a pinch of salt (extra), set aside for about 10 minutes, pat dry and then use in this recipe.
Ingredients(Servings: 4)
Directions
- Rinse the rice and drain in a colander. Roughly chop the sweet potato into bite-sized chunks, place in cold water for 10 minutes, then drain.
- Transfer the rice to a rice maker / suihanki, add in the mirin and soy sauce, and fill with water to the 2-cup line. In order, top with the salted kombu, sweet potato and salmon, then steam on the mixed rice mode of the rice maker.
- Once cooked, take out the salmon, remove any bones and the skin (if preferred), break apart, then return to the rice maker and use a chopping motion to combine ingredients well before serving into small bowls.
Cooking Basics
White rice - how to cook
Ingredients (servings: 4)
- rice
- 360 g (12.7 oz.)
- water
- 480 ml (13.5 ~ 16.2 fl. oz.)
※Cooking time: 40 minutes
Directions
- 1Place a smaller sized colander into a bowl and add in the rice.
- 2 Pour in some water and lightly mix and moisten the rice with your hands, then drain the rice and throw away the water.
- 3Make a claw with your hand and use this to stir the rice in a circular motion about 20 times.
- 4Pour in water, rinse and then throw away the starchy water.
- 5Repeat steps (4) several times until the water becomes less starchy and almost clear.
- 6Place the washed rice into a pot, add in the specified amount of water and then set aside for 30 minutes.
- 7Place the pot over medium heat uncovered. Once fully boiling, cover with a lid and cook for 15 minutes over very low heat.
- 8Turn off the heat and leave to steam for 15 minutes. Once cooked, lightly toss the rice with a rice paddle or wooden spoon.
Glossary
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