Izakaya Sakura Salted Salmon and Edamame With Rice

1. 1

   Steam rice according to the directions of your rice cooker.

2. 2

   Slice salmon filets into 1-2 inch wide strips.

3. 3

   Soak salmon in salt water (1 cup water + 3 tbs salt) for 20 minutes.

4. 4

   Dry salmon with paper towel.

5. 5

   Broil salmon about 7-8 minutes per side.

6. 6

   Separate salmon into bite size pieces (1x1) by hand and sprinkle with soy sauce.

7. 7

   Dissolve sugar and salt in sake.

8. 8

   When rice is cooked, add sake with sugar and salt, salmon, edamame and sesame seeds into rice cooker and gently mix together.

9. 9

   Close lid and allow to steam for 5 minutes.

10. 10

    Serve as it is or topped with nori, umeboshi, or shiso leaves as desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.