One-Pot Salmon Rice

rice-cooker salmon rice wrapped in nori with avocado, scallion, and kimchi

Makes 6 tacos · 661 kcal per serving

Ingredients

• 300 g Short Grain White Rice
• 360 g Water
• 225 g Salmon
• 24 g Mayonnaise
• 12 g Sriracha
• 4.5 g Sesame Seeds
• 9 g Nori
• 135 g Avocado
• 15 g Scallion
• 60 g Kimchi

Method

1. Cook: Rinse the rice until the water runs mostly clear, then add it to the rice cooker with the water. Lay the salmon on top and run the normal cycle. Use a thick, evenly cut fillet so it cooks through in the same time as the rice.
2. Mix: Lift out any skin and bones. Add the kewpie mayo, sriracha, and sesame seeds, then fold everything together, flaking the salmon through the rice.
3. Serve: Scoop onto sheets of nori and top with avocado, scallion, and kimchi. Fold into nori "tacos" and eat right away, while the sheets are still crisp.
4. Healthier: Use brown or purple rice and the light mayo. Brown rice cooks slower, so add the salmon about halfway through the cycle and use a little more water.

Notes

This would also be good with bibimbap vegetables mixed in (thin shredded veg, spinach, and bean sprouts steamed/boiled, excess moisture squeezed out, then tossed with a little salt and sesame oil).