Rice Cooker Miso Salmon 🐟🍚

Ingredients

• 2 pieces Salmon Fillet (about 200‑250 g each, skin on)
• 1 cup White Short‑Grain Rice (rinsed until water runs clear)
• 1.25 cup Water (for cooking rice)
• 2 tablespoons White Miso Paste (smooth, preferably organic)
• 1 tablespoon Soy Sauce (low‑sodium preferred)
• 1 tablespoon Mirin (sweet rice wine)
• 1 teaspoon Granulated Sugar
• 1 teaspoon Sake (optional, adds depth)
• 1 teaspoon Fresh Ginger (grated)
• 1 clove Garlic (minced)
• 1 teaspoon Chili Oil (for a mild kick)
• 1 piece Unsalted Butter (about 10 g, cut into a small pat)
• 100 grams Shimeji Mushrooms (trim ends, separate clusters)
• 100 grams Enoki Mushrooms (trim base, keep whole)
• 2 stalks Green Onion (thinly sliced, for garnish)

Instructions

1. Make the Miso Marinade

   In a small bowl whisk together miso paste, soy sauce, mirin, sugar, sake, grated ginger, minced garlic, and chili oil until smooth.

   Time: PT5M

2. Marinate the Salmon

   Place the salmon fillets in the bowl, turning to coat both sides. Cover and refrigerate for at least 30 minutes.

   Time: PT30M

3. Prepare the Mushrooms

   Trim the ends of the shimeji and enoki mushrooms. Roughly tear shimeji into bite‑size pieces; keep enoki whole.

   Time: PT5M

4. Rinse and Add Rice

   Rinse the rice in a fine mesh sieve until water runs clear. Transfer to the rice cooker inner pot and add 1.25 cups water.

   Time: PT5M

5. Add Mushrooms and Remaining Marinade

   Evenly scatter the shimeji and enoki mushrooms over the rice. Pour the leftover miso‑marinade (the sauce that wasn’t absorbed by the salmon) over the rice and mushrooms.

   Time: PT3M

6. Place Salmon and Butter

   Lay the marinated salmon fillets on top of the rice‑mushroom mixture, skin side up. Dot each fillet with a small pat of butter.

   Time: PT2M

7. Cook in the Rice Cooker

   Close the lid and start the rice cooker on the regular “Cook” setting. Let it run until the cooker switches to “Warm” (about 25‑30 minutes).

   Time: PT30M

8. Rest and Serve

   Allow the dish to rest for 5 minutes on “Warm”. Then gently lift the salmon, fluff the rice, and garnish with sliced green onions.

   Time: PT5M

Nutrition Facts

Calories

520

Protein

30 g

Carbohydrates

62 g

Fat

12 g

Fiber

2 g