Salmon & Seasoned Rice, Iron Chef style


(2 votes) 4 2

Wanna cook like Sakai, Morimoto, or any other genius chef from the Kitchen Arena? Then you've gotta give this recipe a try!

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Chicago, IL


  • 1/2 to 1 Onion, diced
  • 2-4 Salmon fillets (6-8 oz.)
  • 2 C. rice
  • 3 C. Water
  • 1-2 Tbs. Soy Sauce
  • 1-2 tsp. Sesame Oil
  • 1/2-1 tsp. Chinese 5 Spice
  • 1 1/2 tsp. Dry Cilantro or 1/4C Fresh chopped Cilantro
  • 1-2 Tbs. chopped Garlic
  • 1/2 tsp. Sesame (regular or toasted) Seeds (optional)
  • 1/2 tsp. Hot Chili Oil (optional)

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Make sure you have a large Rice Cooker (10-12 qt.) for this recipe. Put all ingredients except Salmon into rice maker, stir well. Place Salmon fillets on top, close or cover rice maker (depending on style) and cook as usual. When rice maker switches to Warm, the dish is done. You can serve the Salmon separate from the rice or break up the Salmon into the rice. If you are serving the Salmon separate from the rice, remember to stir the rice well before plating. Keep Soy Sauce on hand to season to personal taste.

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