salmon & shimeji mushrooms seasoned rice

• u.s.
• metric

ingredients:

• 15 ounces rice
• 6 ounces package shimeji mushrooms
• 14 ounces or 4 fillets raw salmon
• 2 3/8 cups 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 14 ounces 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.