Corn & Salmon Rice with Butter Soy Sauce

Name: Corn & Salmon Rice with Butter Soy Sauce
Yield: 4 servings
Cuisine: British
Ingredients: 260-300 g Salmon Fillets; 1 tablespoon Sake (Rice Wine); 1/4 teaspoon Salt; 2 cups (*180ml cup) Short Grain Rice; 400 ml Chicken Stock *OR Stock of your choice; 1 tablespoon Soy Sauce; 1 Carrot *finely grated; 20 g Butter *cut into small cubes; 1/2 cup Corn Kernels *thawed if frozen; Black Pepper; Finely chopped Parsley OR Spring Onion for topping

Hiroko Liston @hirokoliston

Melbourne, Australia

‘Butter & Soy Sauce’ goes well with Corn. It also goes well with Rice. And Salmon, too. How about all together? Then I tried. I added grated Carrot as well for colour and extra nutrients. Using rice cooker, it is absolutely easy to cook. The result? It CAN’T be bad.

Hiroko Liston @hirokoliston

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Ingredients

4 servings

260-300 gSalmon Fillets
1 tablespoonSake (Rice Wine)
1/4 teaspoonSalt
2 cups(*180ml cup) Short Grain Rice
400 mlChicken Stock *OR Stock of your choice
1 tablespoonSoy Sauce
1Carrot *finely grated
20 gButter *cut into small cubes
1/2 cupCorn Kernels *thawed if frozen
Black Pepper
Finely chopped Parsley OR Spring Onion for topping

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Steps

1

Sprinkle Sake (Rice Wine) and Salt over Salmon Fillets, and set aside.
2

Wash Rice by stirring it thoroughly in water and drain. Repeat this a few more times, and drain well. Then place into the rice cooker’s inner pot.
3

Add Chicken Stock (OR Stock of your choice) and Soy Sauce, and gently stir. Add grated Carrot, Butter, Corn Kernels and some Pepper, and place Salmon on top.
4

Press ‘COOK’ button to start cooking. When the rice is cooked, let it steamed for 10 minutes. Take out Salmon, remove skin and all bones, and return. Then mix gently, breaking up the Salmon coarsely.
5

Sprinkle with finely chopped Parsley and Black Pepper. Drizzle extra Soy Sauce if you like, and enjoy.