Salmon and Edamame Rice Cooker Recipe

A one-pot rice cooker dish where Japanese rice cooks with soy sauce, edamame and salmon, served with avocado and nori as a deconstructed sushi roll.

Ingredients

186 g		rice (Japanese short-grain or medium grain recommended)
as needed		water (reduce by 1/4 cup from usual rice cooker measurement)
1/4 cup	60 ml	soy sauce
118 g		edamame, shelled (frozen or fresh)
227 g		salmon (frozen or fresh)
1 tsp	5 ml	salt
1 tsp	5 ml	black pepper
2 tbsp	30 ml	kewpie mayo
1		avocado, cut in half and sliced
to taste		optional toppings/sides: sriracha, roasted sesame seeds, nori (seaweed)

Rinse the rice thoroughly and place it in the rice cooker. Add water as you normally would for the rice you are using, but reduce the total amount by 1/4 cup to accommodate the soy sauce liquid.
On top of the rice, layer the water, soy sauce, edamame, and salmon.
Season the salmon with the salt and pepper.
Turn on the rice cooker and cook as you normally would for rice. The rice will absorb all the flavors as it cooks alongside the salmon.
Drizzle the salmon with kewpie mayo, fluff the rice, and serve it with sliced avocado. I like to also eat it with nori. I'll scoop up little bites of the rice mixture, top with a slice of avocado, and wrap it up for a sort of deconstructed sushi roll. Garnish with roasted sesame seeds and sriracha.