Addictive Rice Cooker Miso Garlic Salmon Rice

Steps

1. 1
   Rinse 150g of short-grain Japanese rice under cold running water until the water runs clear, then soak briefly.
2. 2
   Prepare the miso sauce by combining 1.5 tbsp miso paste, 1 tbsp sake, 1 tbsp mirin, 0.5 tsp dashi powder, and 1 clove minced garlic; mix well.
3. 3
   Transfer the drained rice to the rice cooker and add 220ml of water. Pour in half of the miso sauce and stir well.
4. 4
   Place the 150g salmon fillet on top of the rice and spread the remaining miso sauce evenly over it.
5. 5
   Scatter 30g of corn kernels and 10g of Italian parsley around the salmon. Make sure the rice mixture does not exceed half the rice cooker's capacity.
6. 6
   Press the rice cooker's start button and cook using the regular white rice setting.
7. 7
   Once cooking is complete, add butter to taste and stir everything together. Remove the salmon skin if desired and pick out any bones.