Salmon Claypot Rice
Salmon 2 blocks | Rice 2 cups |
Corn kernels 100 grams | Scallions A little |
White sesame seeds (cooked) A little | Butter 30g |
Light soy sauce 2 scoops | Salt 5 grams |
Garlic paste 2 flaps | Rice wine 1 scoop |
Step 1
Wash 2 cups of rice and soak it for half an hour if you have time.Step 2
Add 100 grams of corn kernelsStep 3
Add seasonings: light soy sauce, rice wine, minced garlic. Rice wine can remove the fishy smell from salmonStep 4
Pour in 2 cups of water, a little less than you usually add when cooking. Mix well.Step 5
Add 2 salmon steaks and a piece of butter (approximately 30g). The amount of butter can be based on your preference, or you can use vegetable oil instead. Close the lid and press the cooking button.Step 6
Wait for the rice cooker to finish cooking, then simmer for another ten minutes before opening the lid.Step 7
While hot, add chopped green onion and white sesame seeds. You can also sprinkle some cracked black pepper, which goes well with salmon.Step 8
Stir thoroughly. Taste the saltiness. The amount I used is a bit bland. You can adjust it according to your own taste.Step 9
Before eating, you can add a small piece of butter on the bowl. Watch the butter slowly melt and the aroma will overflow. Will you whet your appetite? Salmon Claypot Rice Cooking TipsIn addition to adding corn kernels, you can also add other vegetables you like, such as carrots, monk beans, diced pumpkin, etc.