⬥Ingredients
100g：Non-glutinous rice
50g：Glutinous rice
1 piece (about 80g)：Fall salmon fillet
a pinch of Salt
3 pieces Shiitake mushrooms
a pinch of Salt
130ml:Water
2 tsp:Sake
2 tsp:Soy sauce
1 tsp:Mirin
Mitsuba as you like
Sudachi as you like
⬥How to make
① Combine the non-glutinous rice and glutinous rice, rinse them, then soak in plenty of water for 30 minutes.
② Sprinkle the salmon with a pinch of salt and let it sit for about 5 minutes. Pat dry with paper towels, then sprinkle with another pinch of salt.
③ Slice the shiitake mushrooms into thin strips, grill them for about 5 minutes, and sprinkle with a pinch of salt.
④ Drain the rice thoroughly, place it in a pot,
and add water, sake, soy sauce, and mirin. Bring to a boil. Once boiling, stir gently from the bottom,
then place the salmon and shiitake mushrooms on top. Simmer over low heat for 10 minutes.
Turn off the heat and let it steam for 10 minutes. It’s ready. *If using a rice cooker:
④ Drain the rice thoroughly, place it in the inner pot,add water, sake, soy sauce, and mirin, mix gently, place the salmon and shiitake mushrooms on top, and cook on the “Quick Cook” setting.