Dish 34: Japanese cuisine –Salmon Rice Cooker Casserole

I never try to steam rice with vegetable, meat or even seafood, like fish. This is my first time to cook and eat rice like this way. I could like to call this style is healthy & lazy steam rice style. Call it healthy because it is oil-free and you don’t need to fry-stir the ingredients; call it lazy because just put all the things together and steam them! Save time and save energy. Also, these ingredients can easy to keep their original flavor. The negative point is that the smell of the fish is too strong for me.



  • 2 cups short grain rice
  • one 2-in piece of kelp(Kombu)
  • 1 cup Dashi
  • 3 tbsp soy sauce
  • 3 tbsp sake
  • 2 tbsp mirin
  • 1 tbsp salt
  • 4 dried shiitake mushroomes
  • 1 potato, cut into 2 in bubes
  • 1/4 cup fresh frozen or canned corn kernels (I didn’t the add these this time)
  • 1/4 cup peas
  • 1/2 lb skinless fresh salmon filllet
  • 2 tbsp butter
  • Roasted seaweed shreds or chopped parsley for a garnish




Taste (bad1-excellent 5): 3

Time: 20 preparation + 50 cooking time

Skill (easy 1- hard 5): 2

Healthy (unhealthy 1-healthy 5): 5

Spicy (no-spicy 1 -very spicy 5):


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s