CookPal AI
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Salmon and Ginger Mixed Rice

Costo $10, salva $15

Fonte: Recommended by CookPal

  • 60 Min
  • 4 Porzioni
  • $10

INGREDIENTI

  • Mushroom

    • 🍄 1 pack shimeji mushrooms

  • Fish

    • 🐟 2 fillets fresh salmon

  • Seasoning

    • 1 tbsp sake
    • 1 tsp soy sauce
    • 1/2 tsp ginger paste

  • Rice

    • 🍚 2 cups washed white rice

  • Seasoning Mix

    • 1 tbsp sake
    • 1 tbsp soy sauce
    • 🧂 1/3 tsp salt
    • 2 tbsp mirin
    • 1 tsp ginger paste

  • Finishing Touch

    • 2 tsp ginger paste
    • 🧅 Chopped green onion to taste

PASSI

1

Cut off the base of the shimeji mushrooms, halve their length, and separate them.

2

Place the salmon fillets in a tray and marinate with sake, soy sauce, and 1/2 tsp ginger paste.

3

Add the washed white rice and the seasoning mix to the rice cooker. Pour water up to the 2-cup mark and mix well.

4

Place the shimeji mushrooms and marinated salmon on top of the rice and start the rice cooker.

5

Once cooked, remove the salmon skin.

6

Mix 2 tsp ginger paste into the rice gently.

7

Serve the rice in bowls and garnish with chopped green onion.

NUTRIENTI

Per 1 porzione

🔥

350

Calorie

  • 20g
    Proteine
  • 45g
    Carboidrati
  • 10g
    Grassi

💡 Suggerimenti

Use fresh salmon for better taste and texture.Adjust the amount of soy sauce and salt to suit your preference.Leftovers can be stored in the fridge for up to 2 days.

⚠️ Precauzioni

Questa ricetta è solo un'ispirazione. L'uso specifico deve essere adattato in base alle differenze individuali.