Ingredients:
1 lb of salmon fillets
1 bundle of enoki or beech mushrooms
10 king oyster mushrooms
2 cups of rice
2 cups of water (or depending on your rice cooker – check your manual!)
Miso salmon marinade:
2 tbsp of red or white miso paste (red miso will give it a nice tint when cooked)
2 tbsp of soy sauce
1 tbsp of mirin
1 tbsp of sweetener (honey, agave syrup, maple syrup, or sugar)
1 tbsp of sesame oil
Directions:
1. Make your miso marinade by mixing all the marinade ingredients and cover your salmon fillet pieces in the marinade and let it sit for 10 minutes in the fridge while washing your rice.
2. Wash your rice until the water turns clear. Add your normal amount of water to the rice cooker with your rice.
3. Top the rice with salmon fillets and mushrooms.
4. Cook on your normal setting. When there is about 10 minutes of cooking time left, open your rice cooker and pour the remaining marinade over the salmon pieces. If you have room left, you can also add vegetables on top to steam cook (I.e. broccoli, chinese broccoli, bok choy.) Close the rice cooker lid and complete the cooking cycle.
5. I sprinkled some furikake and drizzled sriracha for the adults’ – serve and enjoy!
