Salmon and Sweet Potato Mixed Rice
Fall flavor made easy, savory and sweet
- 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
1.
Rinse off any rice bran from the surface of the rice and any rice starch that attached during polishing. As it causes oxidation and sliminess, and is readily absorbed by the rice, quickly pour out the first batch of water used to rinse the rice that is cloudy from the rice bran content. This process is made easier by using an all-purpose strainer and a bowl.
2.
Rinse the rice by stirring with your hand and then discard of this water. Repeat this step 2 to 3 times until the water becomes less cloudy. Be careful not to rinse too vigorously, as doing so will damage the rice grains.
3.
Leave the rice in the colander for about 30 minutes to absorb water.
4.
Place the rice into the inner pot of a rice cooker, add the indicated amount of water, and then steam.
Glossary
Post your creation!
Kikkoman Global (@kikkoman_global)
is posting Kikkoman Recipes.
If you made this recipe, please post it with the hashtag #KikkomanLife
We love to see your creations on Instagram!
