Wakame & Salmon Takikomi Gohan

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. Place it into the rice cooker’s inner pot.

Drain the Canned Salmon, and add the liquid to the rice. Add Sake (Rice Wine), grated Ginger, Soy Sauce and Salt. Then add Water up to the 2-cups-marking. Gently stir.

Remove unwanted large bones and skin from Salmon, break into chunky pieces, place on the rice. Sprinkle Dried Chopped Wakame over the rice. *Note: Break into smaller pieces if the Wakame pieces are large.

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

Sprinkle with some finely chopped Spring Onion and Toasted Sesame Seeds.