Rice Cooker Salmon and Egg Rice

Step 1

Rinse and drain uncooked rice a few times with cool water until the water is not cloudy, about 3-4 times.

Step 2

In a measuring cup, combine the water, oyster sauce, sweet soy sauce, and white pepper. Mix well.

Step 3

Add drained rice and seasoned liquid to the rice cooker pot.

Step 4

Lay salmon filet on rice. Close rice cooker lid and cook as normal.

Step 5

In a bowl, scramble the eggs well.

Step 6

Once rice is cooked, add scrambled eggs to the rice cooker pot and close the lid, letting it heat for another 5-10 minutes.

Step 7

Use a spoon or chopsticks, break up the salmon and eggs while fluffing the rice to mix the ingredients well.

Step 8

Serve immediately and top with chopped green onions, sesame seeds, furikake, chili sauce, etc., if desired.