EP 6. I made one pot salmon rice in a rice cooker!

Ingredients

• 2 cups Short‑Grain Rice (Rinsed until water runs clear)
• 2.5 cups Water (For cooking rice)
• 200 g Salmon Fillet (Skinless, sushi‑grade, cut into 2‑inch pieces)
• 2 tablespoons Mayonnaise (Regular or light)
• 2 tablespoons Sriracha Sauce (Adjust to taste)
• 1 teaspoon White Sesame Seeds (Toasted until golden)
• 1/4 cup Kimchi (Chopped, for serving)
• 1/2 Avocado (Sliced, for serving)
• 1 sheet Nori Seaweed (Cut into thin strips)
• 1 pinch Salt (Season salmon)
• 1 pinch Black Pepper (Season salmon)

Instructions

1. Rinse and Measure Rice

   Place 2 cups of short‑grain rice in a fine mesh sieve and rinse under cold water until the water runs clear. Drain well and transfer to the rice cooker inner pot.

   Time: PT5M

2. Add Water and Start Cooker

   Add 2.5 cups of water to the rice cooker, close the lid, and select the regular cooking setting.

   Time: PT0M

3. Season and Place Salmon

   While the rice begins to heat, pat the salmon fillet dry, season with a pinch of salt and black pepper, and cut into two equal pieces. Gently lay the salmon pieces on top of the rice (the cooker’s steam will cook them).

   Time: PT5M

4. Cook Rice and Salmon

   Allow the rice cooker to complete its cooking cycle (approximately 20‑25 minutes). The salmon will steam and become opaque and flaky.

   Time: PT25M

5. Prepare Sriracha Mayo

   In a small bowl, combine 2 Tbsp mayonnaise with 2 Tbsp Sriracha sauce. Stir until smooth.

   Time: PT2M

6. Toast Sesame Seeds

   Heat a dry skillet over medium heat. Add 1 tsp white sesame seeds and toast, stirring constantly, until they turn golden and fragrant (about 1‑2 minutes). Remove from heat immediately to prevent burning.

   Time: PT2M

7. Finish and Serve

   Fluff the rice gently with a spoon, drizzle the Sriracha mayo over the top, and sprinkle toasted sesame seeds. Serve each bowl with a side of chopped kimchi, sliced avocado, and strips of nori seaweed.

   Time: PT3M

Nutrition Facts

Calories

550

Protein

30 g

Carbohydrates

70 g

Fat

15 g

Fiber

4 g