This is another way to enjoy Kombu (Kelp). Using a rice cooker, it is super easy to cook. You don’t need to add Dashi Powder as Umami comes out from Kombu. Naturally, you can add some Vegetables such as Carrot, Asian Mushrooms, etc. Just remember that you must salt the Salmon fairly well.
10g Dried Shredded Kombu (Kelp)
2 cups (*180ml cup) Japanese Short Grain Rice
200 to 300g Salmon Fillets OR Off-cuts *skinless, bones removed
1/4 to 1/2 teaspoon Salt for seasoning Salmon
1 to 2 tablespoons Sake (Rice Wine)
1/2 teaspoon Salt
1 small piece Ginger *grated
1 tablespoon Soy Sauce
Toppings for extra flavour: Spring Onion, Toasted Sesame Seeds, Toasted Nori, Shichimi (Japanese Chilli Spice Mix), etc.
- Cut skinless Salmon Fillets into chunky pieces, add Salt and Sake, and massage. Cover and rest in the fridge for 1 hour (OR longer).
- Soak Dried Shredded Kombu (Kelp) in cold water for 10 minutes, drain, rinse, and drain again. Cut them short, about 4-5 cm.
- Wash Rice and place into the rice cooker’s inner pot. Add Water up to 2-cups marking (OR add 420ml). Add Salt and Ginger, and gently stir.
- Spread drained Kombu, place Salmon pieces on top, and pour all the liquid as well, then sprinkle Soy Sauce over.
- Press ‘COOK’ button to start cooking. When the Rice is cooked, let it steamed for 10 minutes. Then mix gently.
- Enjoy with some toppings of your choice. Today I added finely chopped Spring Onion that I have been growing in a pot.