AuthorHungry PandaDifficultyBeginnerINGREDIENTS
¾ rice measuring cup jasmine rice
1 tbsp oyster sauce
1 tbsp soy sauce
¼ tsp white pepper
1 tsp honey
75 g salmon (fresh salmon, leftover cooked salmon, or tinned salmon)
1 egg, ready cooked and scrambled or raw beaten egg
FOR GARNISH (optional)
sliced green onions
fried shallots
sriracha sauce
furikake seasoning
parsley
HOW TO HOW TO MAKE
1
Combine the oyster sauce, soy sauce, honey and white pepper. Mix well.
2
Add rice to the inner bowl and add the sauce mix. Fill with water to the LONG GRAIN level 3⁄4 water line.
3
Lay salmon fillet on the rice and water (you can add raw beaten egg at this stage too).
4
Place the lid and select the LONG GRAIN function and press START.
5
When the rice is cooked add the scrambled eggs to the Kotori inner bowl. Close the lid to leave on KEEP WARM for another 5-10 minutes.
6
Use a spoon or chopsticks, break up the salmon and eggs while fluffing the rice to mix the ingredients.
7
Serve immediately and top with chopped spring onions, sesame seeds, furikake, parsley. chilli sauce, etc., if desired.
Ingredients
INGREDIENTS
¾ rice measuring cup jasmine rice
1 tbsp oyster sauce
1 tbsp soy sauce
¼ tsp white pepper
1 tsp honey
75 g salmon (fresh salmon, leftover cooked salmon, or tinned salmon)
1 egg, ready cooked and scrambled or raw beaten egg
FOR GARNISH (optional)
sliced green onions
fried shallots
sriracha sauce
furikake seasoning
parsley