Serving size: 2 adults + 2 kidsd + leftovers
Ingredients
2 cups of short or medium grain white rice, rinsed
1 to 2 boneless salmon fillet
4 tbsp of soy sauce
2 tbsp of mirin
1/2 cup of Asparagus, thinly chopped
2 cups of mushrooms, I used beech and shiitake
3 tbsp of furikake
2 tbsp of sesame oil
water, slightly below the 2 cup line as mushrooms will release water
Optional: 1 seafood stock powder or coin, crushed or dashi powder
Directions
1. Thoroughly rinse your short-grain rice until the water turns clear. Place the rinsed rice into the inner pot of your rice cooker and fill the water to right below the 2 cup line – you want to add a little less water as cooking mushrooms will release water.
2. Add soy sauce, mirin, and seafood stock or dashi powder and give it a good mix. Then add chopped asparagus, salmon fillet, and mushrooms and cook on your normal white rice setting.
3. When rice is done cooking, open the lid and give it a good mix while fluffing your rice and flaking the salmon. You can also remove the skin. Then add furikake, sesame oil and extra salt as needed.
4. Top with green onions and sesame seeds and serve with miso soup or you can also make it into an ongiri and serve! Enjoy!
