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["Combine all these ingredients in a small rice cooker. About 5 minutes after timer goes off, lift lid, and, using the spatula, lift rice from bottom so it will cool.", "If you are using a different purple rice than the Blanca Isabel grain (so far, only available in Louisiana), use a long grain of your choice, or a purple or black short grain of your choice. Follow the package directions, but reduce the water by at least 1/4 cup to prevent overcooking.", "Cook the rice in a rice cooker with only 1 1/2 cups water. Omit the salt, if desired. I didn't want the rice to be overcooked and mushy. When I had previously cooked this rice, I had used 1 3/4 cups water, and it was mushy, so I tried it with just 1 1/2 cups water, removed the lid after about 5 minutes of timer going off. I lifted the rice to cool it down (remove the steam), and set it in the fridge to cool down.", "Cook the salmon in the microwave. I had a hard time wrapping my head around this one, but it worked great. I wanted to sear it in a skillet or roast it in the oven. Both of those options would have required some sort of fat and seasoning to be added, neither of which is wanted in the final calorie and sodium count. In short, this is a quick way to get plainly cooked salmon, as opposed to opening a can of salmon which has an extremely high sodium content (for someone who can only have 1500 mg of sodium per day, it's a lot). And the only thing that got dirty was a dinner plate. Easy cleanup. I microwaved the fish for 2 minutes, checked it, microwaved it for 1...I ended up taking it out and flaking off some of the fish that was cooked on the outer edges. The three inch center of the fillet, the thickest part, had to be cooked for another minute. Flaked beautifully, and it wasn't overcooked at all.", "Prepare the dressing by mixing the oil, low-sodium soy sauce, garlic and ginger; stir well. Combine the rice, fish, green onions, and carrots with the dressing and toss lightly. It's best after sitting a few minutes.", "The result?
