Japanese Style Salmon Mixed Rice with Shirataki Noodles
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A healthy and easy Japanese-style salmon mixed rice cooked in a rice cooker with shirataki noodles and vegetables, perfect for meal prep and weight loss.
00:45:00 total
Serves 4
easy
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Ingredients
- Short/medium grain rice - 300g (measured before washing)
- Water - 360ml (for cooking rice)
- Kombu - 4g (or MSG 2g) (or substitute with MSG)
- Salt - 1/2 tsp (3g) (for rice seasoning)
- Soy sauce - 1.5 tbsp (22ml) (for seasoning)
- Mirin - 0.5 tbsp (7.5ml) (for seasoning)
- Sake - 0.5 tbsp (7.5ml) (for seasoning rice)
- Oyster sauce - 1 tsp (7g) (for seasoning)
- Ginger - 1 tsp (8g) (grated or finely chopped)
- Salmon - 500g (skin removed after cooking recommended)
- Salt - 1 tsp (6g) (to season salmon)
- Sake - 1 tsp (5ml) (to season salmon)
- Shirataki / Konjac noodles - 200g (drained)
- Carrot - 100g (with skin)
- Mushroom - 150g (any variety)
- Green onion - 50g (chopped)
- Nori sheet - 4 sheets (20g) (for garnish or serving)
Instructions
- Prepare Salmon: Season the salmon with 1 tsp salt and 1 tsp sake to add flavor and reduce fishy smell.
- Prepare Rice and Ingredients: Wash 300g of short/medium grain rice. Drain 200g shirataki noodles. Prepare 100g carrot, 150g mushrooms, and 50g green onion by chopping them appropriately.
- Add Ingredients to Rice Cooker: Place rice, water (360ml), kombu (or MSG), salt (1/2 tsp), soy sauce, mirin, sake, oyster sauce, and ginger into the rice cooker. Add the seasoned salmon on top, followed by the vegetables and shirataki noodles.
- Cook: Set the rice cooker to the white rice mode and cook for approximately 40-45 minutes.
- Keep Warm: After cooking, keep the rice warm for at least 10 minutes before opening the lid to ensure it is fully cooked.
- Remove Salmon Skin: Remove the slimy and fishy steamed salmon skin before serving.
- Serve: Fluff the rice and mix gently. Serve with nori sheets on the side.
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