One-Pot Rice Cooker Miso Salmon

Ingredients

• 2.5 tbsp miso paste
• 3 tbsp soy sauce
• 1 tbsp mirin
• 1 tsp sesame oil
• 1 tbsp garlic (minced)
• 0.67 cup jasmine rice (uncooked/raw)
• 0.33 cup beef bone broth
• 7 oz atlantic salmon (skinless, raw, farm raised)
• 10 napa cabbage leaves (large, chopped)
• 0.5 cup edamame (peeled)
• 1 cup white beech mushrooms
• 2 eggs (large)
• salt and pepper (to taste)
• 0.33 second spray oil
• 2 green onions (chopped)

Steps

1. 1

   Chop your napa cabbage leaves and green onions into small pieces.

2. 2

   In a bowl, mix together the miso paste, soy sauce, mirin, sesame oil, and minced garlic to create the marinade.

3. 3

   Wash the jasmine rice thoroughly until the water runs clear.

4. 4

   In your rice cooker, add the washed rice and beef bone broth.

5. 5

   Coat the raw salmon with the prepared miso marinade and place it into the rice cooker.

6. 6

   Add the chopped napa cabbage, peeled edamame, and white beech mushrooms to the rice cooker.

7. 7

   Set the rice cooker to cook for 20 minutes.

8. 8

   While the rice is cooking, heat a pan coated with spray oil over medium heat.

9. 9

   Fry two eggs sunny side up in the pan, seasoning them with salt and pepper to taste.

10. 10

    Once the rice cooker finishes, use a spoon to mix the salmon and rice together, breaking the salmon into pieces.

11. 11

    Portion out the mixed salmon rice into two bowls. Top each serving with one fried egg and half of the chopped green onions.

Notes

Using beef bone broth instead of water adds extra protein and flavor to the rice. This recipe is designed for meal prep and can be stored for the week.

Nutrition per serving

• main
• high-protein
• low-calorie
• rice cooker
• salmon
• healthy
• one-pot