Recipe Card 010 · Mains

Rice cooker salmon mushroom rice.

Sunlight is the best source of vitamin D. Most foods are low in it, wild salmon being the highest. UV-treated mushrooms carry some too. Still a good, nutrient-dense, easy balanced meal either way.

Dietitian Joey // Nutrition, per serving

Calories

Fat

Carbs (fibre 4g)

Protein

Estimated. A number, not a verdict.

Dietitian Notes

Wild salmon is one of the few reliable food sources of vitamin D, which doubles as a practical answer to "what actually has vitamin D in it" beyond sunlight.

Total time

35 min

Serves

Equipment

One rice cooker

Skill

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Make again?

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Dietitian Joey //

Ingredients

Japanese Calrose rice1/2 cup (93g)

Steam brown rice1/4 cup (43g)

Cabbage, chopped1 cup (80g)

Dried shiitake mushroom, rehydrated2–3 pcs

Portobello mushroom, sliced2 pcs (100g)

Water1/2 cup

Soy sauce1 tbsp

— Marinade

Salmon or trout, raw250 g

Saltpinch

Light soy sauce1 tbsp

Mirin1/2 tbsp

Honey1 tsp

Oyster sauce1 tsp

Garlic, minced1 clove

— Top

Scallion, toasted sesame seeds

7 steps

The method

Rehydrate shiitake by soaking in half a cup of hot water at least 20 minutes (keep the mushroom water).

Marinate salmon with salt, light soy sauce, mirin, honey, oyster sauce and garlic. Set aside.

Slice mushrooms and chop the cabbage.

In the rice cooker pot, rinse and drain both rices until water runs clear, add mushroom water plus enough water for 1 cup total liquid, then 1 tbsp soy sauce, stir.

Layer mushrooms, top with salmon, arrange cabbage on the sides. Close the lid and cook as usual.

Once done, top with sesame seeds, fluff, and portion into two servings.

For meal prep: keep in an airtight container, chilled, for 3–4 days.