AuthorHungry PandaDifficultyBeginnerCombine the oyster sauce, soy sauce, honey and white pepper. Mix well.
Add uncooked rice to the rice cooker inner bowl, add the sauce mix and fill with water to the LONG GRAIN or WHITE RICE level 2 water line (for 2 cups of uncooked jasmine rice).
Lay salmon fillet on the rice. Close the rice cooker lid and cook using the LONG GRAIN, WHITE RICE or similar function.
Whilst that is cooking in a bowl scramble the eggs well.
When the rice is cooked add the scrambled eggs to the rice cooker bowl and close the lid to leave on KEEP WARM for another 5-10 minutes.
Use a spoon or chopsticks, break up the salmon and eggs while fluffing the rice to mix the ingredients well.
Serve immediately and top with chopped spring onions, sesame seeds, furikake, parsley. chilli sauce, etc., if desired.
Ingredients
Directions
Combine the oyster sauce, soy sauce, honey and white pepper. Mix well.
Add uncooked rice to the rice cooker inner bowl, add the sauce mix and fill with water to the LONG GRAIN or WHITE RICE level 2 water line (for 2 cups of uncooked jasmine rice).
Lay salmon fillet on the rice. Close the rice cooker lid and cook using the LONG GRAIN, WHITE RICE or similar function.
Whilst that is cooking in a bowl scramble the eggs well.
When the rice is cooked add the scrambled eggs to the rice cooker bowl and close the lid to leave on KEEP WARM for another 5-10 minutes.
Use a spoon or chopsticks, break up the salmon and eggs while fluffing the rice to mix the ingredients well.
Serve immediately and top with chopped spring onions, sesame seeds, furikake, parsley. chilli sauce, etc., if desired.