Grilled Salmon & Watercress Mazegohan

Sprinkle a generous amount of Salt over the salmon’s flesh side. I used 1 teaspoon Salt for 280g Salmon. Cover and rest in the fridge over night. Grill or pan-fry until cooked through. Crispy skin can be added to the dish if you like it, or just remove it.

Wash Rice by stirring it thoroughly in water with your hand and drain the water. Repeat this a few more times until water flows through clear.

Drain the rice and put it into the rice cooker’s inner pot. Add the Dashi Stock, 1/4 teaspoon Salt and Sake. Add more Water if needed to make the liquid up to the 2-cups-marking.

Press ‘COOK’ button to start cooking. When the rice is cooked, let it steamed for 10 minutes.

Wash Watercress, pick sprigs and thin stems, cut coarsely. Save thick stems for other dishes.

Add grilled Salmon and Watercress to the rice, mix gently to combine.

Sprinkle some Toasted Sesame Seeds or Nori on top, drizzle small amount of Soy Sauce and enjoy.