Recipe
Ingredients:
1 cup rice (adjust if needed to reduce carbohydrates)
1 cup water (adjust if reducing rice)
6 oz salmon
1 bunch bok choy
1/2 cup frozen edamame
2 tbsp soy sauce
1 tbsp oyster sauce
1 tbsp sesame oil
Toppings:
Diced cucumber
Avocado
Kewpie mayo
Sriracha
Green onions
Roasted seaweed
Instructions:
Prepare Rice and Veggies
Add rinsed rice and water to the rice cooker.
Layer bok choy, edamame, and salmon on top of the rice.
Make the Sauce
In a small bowl, mix together soy sauce, oyster sauce, and sesame oil.
Add Sauce and Cook
Drizzle the sauce over the salmon in the rice cooker.
Cover with the lid and turn on the rice cooker.
Finish and Serve
Once cooked, open the lid and serve. Top with diced cucumber, avocado, Kewpie mayo, sriracha, green onions, and roasted seaweed as desired.
I made this tonight with minor modifications - I used some miso ginger broth instead of water, and didn’t have edamame or bok Choy so I poured in some frozen mixed veggies. It came out perfectly! Will add to my frequent rotation.
Made this recently and have loved it - also adding to my frequent rotations, thank you for such an easy but delicious recipe Kylie!