1. Wash rice and allow to drain in a colander for about 15 minutes.
2. Cut ginger into needle-thin strips.
3. Parboil watercress stems and drain, squeeze out excess water. Chop into small pieces, and set aside for garnish.
4. Remove salmon skin and cut the salmon into bite-size pieces. Parboil the salmon briefly* (see photo) and set aside.
5. Place the ingredients for simmering liquid in a saucepan.
6. Add the ginger and salmon, then simmer over medium heat for 3-4 minutes until salmon is cooked. Remove ginger and salmon; save the simmered liquid.
7. In a rice cooker, cook the rice together with a mixture totaling 480 ml / 2 C of simmered salmon liquid and water. After the rice has cooked, add the salmon, close the lid and allow to steam for about ten minutes.
8. Gently fold the salmon into the cooked rice. Serve in individual rice bowls, garnished with the watercress and salmon caviar.

* Place salmon pieces on a strainer and gently lower into a pot of boiling water. Lift the strainer after a few seconds, or when salmon changes color.
Recipe by Kikkoman Corporation

1 C (U.S. cup) = approx. 240 ml; 1 T = 15 ml; 1 t = 5 ml