Ingredients (3 servings)
| Rice | 3 cup |
| Salted Salmon | 160 g |
| Corn | 85 g |
| Seaweed Paste | 3 tbsp |
How to Make
| 1 After rinsing the rice, soak it in water for about 15 minutes, then drain it in a colander and leave it for about 15 minutes to allow it to absorb the water. *It depends on the specifications of your rice cooker. |
| 2 Put rice, seaweed paste and 600-650ml of water into the rice cooker pot, mix, and flatten the rice. Place the corn and drained salted salmon on top and cook. |
| 3 When cooked, mix everything together. |
A flavorful rice dish that brings together the rich umami of seaweed tsukudani, the savory depth of salted salmon, and the gentle sweetness of corn.
As it cooks, a warm, toasty aroma fills the kitchen, making it hard to wait.
Simple ingredients come together beautifully, offering a comforting and satisfying bite with every spoonful.