My ‘Salmon Takikomigohan’ is very popular. But, on the other day, I found a bone in the dish even though I had checked Salmon fillets carefully. Many years ago, when my son was very young, he has got a fish bone stuck in his throat for three days, and it was a nightmare for us. If you concern about bones when you cook Salmon with Rice, especially for young children, Smoked Salmon might be a better option. To enjoy the flavour of Smoked Salmon, I didn’t add Soy Sauce to this dish!
2 cups (*180ml cup) Short OR Medium Grain Rice
400ml Chicken Stock OR Stock of your choice
1/2 to 1 tablespoon Olive Oil
1/2 to 1 Onion *finely chopped
1 clove Garlic
Freshly Ground Black Pepper
200g Smoked Salmon Off-cuts OR Slices *tear if large
1/2 cup Frozen Peas *thawed
1 tablespoon finely chopped Parsley
- Wash Rice by stirring it thoroughly in water with your hand and drain the water. Repeat this a few more times until water flows through clear.
- Drain the rice and place it into the rice cooker’s inner pot. Add Chicken Stock OR Stock of your choice, and add extra Water to make it up to the 2-cup marking.
- Add Olive Oil, finely chopped Onion and Garlic, some Freshly Ground Black Pepper, and gently stir.
- Place Smoked Salmon on top, and press ‘COOK’ button to start cooking. When cooked, place thawed Peas on top, and let it steam for 10 minutes. Then loosen and mix gently.
- Sprinkle with some chopped Parsley and enjoy.