CookPal AI
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Grilled Salmon and Shimeji Mushroom Rice

Coût $10, économiser $5

Source: Recommended by CookPal

  • 90 Min
  • 4 Portions
  • $10

INGRÉDIENTS

  • Rice

    • 🍚 2 cups soaked rice

  • Fish

    • 🐟 1 piece salted salmon (80g)

  • Vegetables

    • 🍄 1 pack shimeji mushrooms
    • 🥕 1/3 carrot, julienned

  • Seasoning

    • 1/2 tbsp sake
    • 💧 Water as needed

  • Sauce

    • 1 tbsp sake
    • 4 tbsp yakiniku sauce
    • 1 tsp grated ginger

  • Garnish

    • 🧅 Chopped green onion as needed

ÉTAPES

1

Sprinkle sake over the salmon and let it sit for 5 minutes. Pat dry with a kitchen paper towel.

2

Trim the root of the shimeji mushrooms and separate them. Julienne the carrot into 3–4 cm strips.

3

In a rice cooker, combine the soaked rice, sauce ingredients (☆), and water up to the 2-cup mark. Mix well. Spread the shimeji mushrooms and carrot over the rice, then place the salmon on top. Start the rice cooker.

4

Once cooked, remove the salmon, discard the skin and bones, and flake the meat. Return the flaked salmon to the rice cooker and mix gently. Serve in bowls and garnish with chopped green onions.

NUTRIMENTS

Par portion

🔥

350

Calories

  • 20g
    Protéines
  • 50g
    Glucides
  • 5g
    Graisses

💡 Astuces

You can substitute salmon with beef or pork for a different flavor.Use freshly grated ginger for a more aromatic taste.Leftovers can be stored in the fridge and reheated for a quick meal.

⚠️ Précautions

Cette recette est donnée à titre d’inspiration. L’usage spécifique doit être ajusté selon les différences individuelles.