Cut skinless Salmon Fillets into chunky pieces, add Salt and Sake and massage. Cover and rest in the fridge for 1 hour.
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 and Soy sauce. Place Salmon pieces on top and pour all the liquid as well.
Press ‘COOK’ button to start cooking.
When the rice is cooked, let it steamed for 10 minutes. Then loosen and mix gently.
Enjoy with some toppings of your choice. If you need more saltiness, sprinkle some salt over as required.
