Shumai Dumplings and Okowa Rice in One Rice Cooker

Name: Shumai Dumplings and Okowa Rice in One Rice Cooker
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 700 grams For the okowa rice:; 360 ml Sweet or mochi rice; 2 pieces Fall salmon (fresh or lightly salt-cured); 1 Edamame (peeled); 2 tbsp Sake; 2 tbsp Soy sauce; 2 tbsp Mirin; 1/2 tsp Sesame oil; 170 ml Water; 1 *Lettuce; 7 dumplings For the sweet rice shumai (siumai) dumplings:; 90 ml Sweet or mochi rice; 230 grams Ground pork; 1/3 Onion (finely chopped); 2 to 3 Dried shiitake mushrooms (finely chopped); 1 Lotus root (finely chopped); 1 piece Ginger (finely chopped); 1 Green onion (finely chopped); 1/2 tsp Sesame oil; 1 tsp Oyster sauce; 1/2 tsp Soy sauce; 1/3 tsp Salt; 1 tbsp Sake

Servings: persons

700 grams For the okowa rice:
360 ml Sweet or mochi rice
2 pieces Fall salmon (fresh or lightly salt-cured)
1 Edamame (peeled)
2 tbsp Sake
2 tbsp Soy sauce
2 tbsp Mirin
1/2 tsp Sesame oil
170 ml Water
1 *Lettuce
7 dumplings For the sweet rice shumai (siumai) dumplings:
90 ml Sweet or mochi rice
230 grams Ground pork
1/3 Onion (finely chopped)
2 to 3 Dried shiitake mushrooms (finely chopped)
1 Lotus root (finely chopped)
1 piece Ginger (finely chopped)
1 Green onion (finely chopped)
1/2 tsp Sesame oil
1 tsp Oyster sauce
1/2 tsp Soy sauce
1/3 tsp Salt
1 tbsp Sake

1
Divide the sweet (mochi) rice into the okowa and shumai dumpling portions.
2
Soak each in water for 30 minutes, then drain.
3
Put the okowa portion of the rice and the flavoring ingredients in the rice cooker bowl.
4
Place the salmon (skin and bones removed and flaked) on top with the edamame, even out the surface and cover with a layer of lettuce.
5
(The lettuce will be chopped and mixed into the okowa rice after cooking.)
6
Put the ground pork and all the ingredients in a bowl, and knead and mix until sticky.
7
Add the chopped vegetables and mix in.
8
Form into round balls.
9
Coat the balls with the dumpling portion of the soaked rice.
10
Place the dumplings on top of the lettuce, and switch the rice cooker on.
11
(If your cooker has a 'mixed rice' or 'okowa' setting, use that.
12
Otherwise use the regular setting.)
13
Use this method to cook various things in a rice cooker.
14
I tend to vary the flavorings for both the okowa and dumplings a lot.

1984

kcal

Calories

Fat

376

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: 700 grams For the okowa rice:, 360 ml Sweet or mochi rice, 2 pieces Fall salmon (fresh or lightly salt-cured), 1 Edamame (peeled), and more.

Yes, Shumai Dumplings and Okowa Rice in One Rice Cooker falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!