Easy Salmon Belly Rice Pot
An Original Recipe by Lorraine Elliott/Not Quite Nigella
Preparation time: 5 minutes plus 30 minutes marinating time
Cooking time: 30 minutes
- 650g/22.9ozs. salmon belly slices, trimmed
- 1 cup uncooked rice (I used red and black rice but white is also fine)
- 5 slices fresh ginger
- 4 shiitake mushrooms, stem removed, sliced thinly
- 2 tablespoons dark soy sauce (mushroom flavour)
- 2 tablespoons sugar
- 1/2 tablespoon light soy sauce
- 1/2 tablespoon Shaoxing cooking wine
- 1/2 cup green onions, chopped
- 1/2 teaspoon salt
- 1 cup water (1.5 cups if you use brown/red or black rice)
Step 1 - Mix the salmon belly, rice, ginger, two soy sauces, sugar, cooking wine, onions and salt together in the rice cooker bowl. You can also do this in a saucepan too. Marinate for 30 minutes.
**Step 2 - ** Add the water and turn on the rice cooker and cook until the rice is done.