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Hijiki and Salmon Takikomi Rice

Custo $8, economizar $12

Fonte: Recommended by CookPal

  • 60 Min
  • 2 Porções
  • $8

INGREDIENTES

  • Rice

    • 🍚 1 cup soaked rice

  • Seafood

    • 🐟 50g salmon fillet

  • Vegetables

    • 5g dried hijiki
    • 🍄 1 shiitake mushroom, sliced
    • 🧅 1 stalk chopped green onion

  • Liquids

    • 💧 Water as needed

  • Oils

    • 1/2 tsp salad oil

  • Seasonings

    • 1/2 tbsp sake
    • 1 tbsp mirin
    • 🧂 1 tbsp soy sauce

PASSOS

1

Soak hijiki in plenty of water, drain, and set aside. Slice shiitake mushroom caps and stems thinly.

2

Heat salad oil in a pan over medium heat. Place salmon skin-side down and cook until browned. Flip and cook for another 2 minutes, then remove.

3

Add soaked rice, seasonings (sake, mirin, soy sauce), and water to the rice cooker, filling up to slightly below the 1-cup mark. Spread hijiki, shiitake, and salmon on top, then cook as usual.

4

Once cooked, remove salmon, discard skin and bones, and flake the fish. Return to the rice cooker, add chopped green onion, and mix gently.

NUTRIENTES

Por 1 Porção

🔥

350

Calorias

  • 20g
    Proteína
  • 45g
    Carboidratos
  • 8g
    Gorduras

💡 Dicas

Use fresh salmon for better flavor.This dish can be made ahead and reheated for convenience.Consider making onigiri (rice balls) for portable meals.

⚠️ Precauções

Esta receita é apenas para inspiração. O uso específico deve ser ajustado de acordo com as diferenças individuais.