salmon & shimeji mushrooms seasoned rice

• metric
• u.s.

ingredients:

• 430 g rice
• 170 g package shimeji mushrooms
• 400 g or 4 fillets raw salmon
• 570 ml bonito & sea tangle soup stock, bonito soup stock or water
• 2 teaspoons salt (if use salty salmon, not necessary)

step 1:

Wash the salmon. If using 400 g salmon, cut into 4 or 5 pieces. Sprinkle the salt the salmon. Cut off the roots of the shimeji mushrooms.

step 2:

Wash the rice. Add the soup stock (or water). Add the salmon pieces and shimeji mushrooms. Switch on the rice cooker.