I hope you enjoyed it!

Wow.
Thanks for the super fast response.
Can't wait to make it tonight 😀

Hi Jean, yes I usually do this in the rice cooker (did it in a pot for this recipe for the benefit of everyone without a rice cooker). Just make the rice in the rice cooker as you normally would (but add the sake before you add the water to the line). Then you can add the salmon to the rice when it goes into keep-warm mode. Depending on how thick the salmon is, it should steam through in about 5-10 minutes.

Could we use a rice cooker for this recipe?
And if so, when should we add the salmon?

Can't wait to try this recipe :).
Thanks, Jean

You're welcome! I'm glad to hear you enjoyed this! There's always a next time for the Ikura 😉

Cooked this last night. It was super easy yet so delicious & satisfying. How I wish I have ikura at hand - it would have make this meal beyond perfect!! Thank you Marc for sharing your recipes!

In reply to Marc Matsumoto.

Thank you for the details! I tried with a smaller quantity of Mirin and it also turned out great, but of course quite different.

Hi Fabio, I'm glad to hear you enjoyed it! Sake and Konbu both contain a ton of naturally occurring glutamate, which has a synergistic effect with the inosine monophosphate in the salmon which has an effect that's like 1+1=10 in terms of umami. The glutamate is a result of proteolytic enzymes in Koji breaking down the protein in rice into amino acids. Since grapes don't contain a lot of protein, wine would not be a good choice. Mirin also contains a lot of glutamate, but it's also sweet, which will cause the rice to burn.

In reply to Marc Matsumoto.

We made it yesterday, and the result was just wonderful! I was particularly surprised by the impact of the small amount of sake and kombu in the final result. I like both a lot in other combinations, but with salmon specifically I didn't think it would make such a great difference...
I wanted to ask you for some advice: are there any good replacement options for the saké in this case? I am considering e.g. mirin, white wine, Marsala (fortified wine). What do you think, Marc?

Hi Fabio, I'm glad I could introduce you to a new way of cooking salmon. There's no need to rinse the salt off. I normally use weight measures, so I'm not really sure why I didn't for this one. As for teaspoons, they may vary in shape, all measuring spoons should be calibrated to hold 5ml for 1 teaspoon, and 15ml for 1 tablespoon (you should never use the type of spoons you eat with to measure). This will be quite salty, but when you mix it into the rice, it ends up perfectly seasoned. If you plan to eat the salmon separately you'd want to probably use about half the amount of salt or less.