Sea Bream Rice in a Rice Cooker A Whole Fish or Filets

1. 1

   De-scale the fish, remove the innards, and wash off the blood.

2. 2

   Wash 3 rice cups full of rice and drain in a sieve 30 minutes before cooking.

3. 3

   Salt the fish and leave for about 30 minutes.

4. 4

   Grill until singed on both sides.

5. 5

   Set the rinsed and drained rice in the rice cooker.

6. 6

   Add sake, soy sauce, and water to the 3 cup mark.

7. 7

   Add a little salt, mix, and lay the kombu on top.

8. 8

   Lay the fish on top and cook (whatever you do, do not use the timer function).

9. 9

   When the rice is cooked, leave it to rest and steam for 10 minutes or so, and take out the fish and the kombu.

10. 10

    De-bone the fish, flake and put it back in the rice cooker.

11. 11

    Mix in with the rice.

* Per serving · 4 servings · Values may vary.

No additional tips available.