Marinate the salmon for 30 minutes. In a bowl, mix together 2 tbsp of miso paste, 2 tbsp of soy sauce, 1 tbsp of sugar, 1 tsp of sesame oil, and grate a 2” knob of fresh ginger. Rub on salmon filets and refrigerate.

Step 2

Prepare the vegetables. Slice the enoki and shiitake mushrooms, julienne 1 carrot, and thaw a bag of shelled edamame.

Step 3

Place 1 cup of jasmine rice in the rice cooker and rinse well. Fill to the appropriate line with water and stir in any remaining miso marinade. Layer the vegetables and place 1 filet of salmon on top with 1/2 tbsp of butter.

Step 4

Close the lid and cook until the rice is done. Allow to sit, closed, for an additional 10-15 minutes. Remove the salmon skin and mix everything together. Plate and serve with furikake and chili oil.

Fresh salmon, carrot, ginger, enoki mushrooms, shelled edamame, oyster mushrooms, soy sauce, miso paste, sesame oil, rice seasoning, and cooking ingredients on a kitchen countertop.

Ingredient List

Salmon Filet - Enoki Mushrooms - Shiitake Mushrooms - Carrot - Frozen Edamame - Fresh Ginger - Jasmine Rice - White Miso Paste - Soy Sauce - Sesame Oil - Toasted Sesame Seeds - Cane Sugar

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Rice Cooker Miso Salmon

Alex Cooks Food

Stir Coffee

@stir_btown