CookEat Recipe
Cabbage and Salmon Rice
Salmon and cabbage cook with onion and sake. Brown rice and edamame are folded in, with lime wedges served alongside.
Method
Steps
Step 1
Weigh rice dry and cook in 1500 ml boiling water for its package time; drain, reserving 100 ml.
Step 2
Boil shelled frozen edamame in remaining 600 ml water for its package time, usually 4–5 minutes; drain.
Step 3
Shred cabbage, chop onion, cut washed lime into wedges and weigh sake. Cut raw boneless salmon into 3 cm pieces on a separate board and clean hands and utensils.
Step 4
Heat olive oil in a large lidded pan over medium heat. Cook onion and cabbage for 8 minutes.
Step 5
Add sake and reserved rice water and simmer for 5 minutes.
Step 6
Nestle in salmon, cover and simmer gently for about 6–10 minutes until it reaches 70°C internally on a clean digital thermometer.
Step 7
Gently fold in rice and edamame, heat for 2 minutes and serve with lime.
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Cooked 3 times