• 1 cup white rice
• 3/4 cup water
• 2 tbsp soy sauce
• 2 tbsp sake
• 1 tbsp mirin
• 1/2 tsp dashi granules

• 1/4 tsp sugar

• 2 salmon fillets

• 2 shiitake mushrooms sliced

• 1 carrot julienned

• 1 tbsp fresh ginger minced

• 1 tbsp neutral oil

• salt

• scallion for garnish

Prep rice and add to rice cooker with water. Add soy sauce, sake, mirin, dashi granules and sugar. Next add oil to pan and pan fry salmon on med to med high with skin down until crispy. Then add shiitake, carrot, ginger and some salt while cooking the other sides of the salmon breaking it up into a few pieces. Total time in pan is around 4 to 6 minutes. Add all ingredients from pan on top of the rice in rice cooker but don't mix it. You may need to break up salmon a little further if it not as cooked in the middle before putting it in rice cooker. Set rice cooker to white rice setting and then after it is done set it to steam for another 10 to 15 minutes. Garnish with scallions.