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<Yield> 4 serving

<Prep time> 10mins

<Cook time> 30 mins


1 cup grated(100g) carrot

2 slices (150g) salmon filet

2 cups Japanese sushi rice

2 cups water

2 tbsp rice wine

1 tbsp Mirin

1 tbsp Soy sauce

½ tsp for rice / ¼ tsp for salmon , salt


1; Rinse the rice and drain the water a couple of times. Soak rice in water for 1 hour. Drain the water and set it aside.

2; Sprinkle ¼ tsp of salt on salmon filet. Leave it for 10 mins. Wipe off the moisture by patting with clean kitchen cloth or paper towel. Great the carrot.

3; In a rice cooker, add rice, water, rice wine, mirin, soy sauce, ½ tsp of salt , then mix. Place salmon and grated carrot on top.

4;Cook it on high heat. Once it comes to a boil, close the lid and reduce the heat to low.

Cook it for 10 mins. After 10 mins, bring the heat to high for 15 seconds. Off the heat and let it steam for 15 mins with the lid on.

5; Open the lid and remove the salmon. Mix the rice from the bottom to the top. Remove the bone and skin from the salmon and put the meat back into the rice. One more mix and garnish your choice of herb or spring onion. Ready to be enjoyed.

<Miwa’s tips> ※Watch more on YouTube!

1;Feel free to use a rice cooker if you prefer.

2; Try not to open the lid on step 4 to keep the steam inside.

<Storage time>

Keep them in an air-tight container in the fridge for 5 days.

2022/01/22 MIWA

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