Salmon & Shiitake Mushroom Rice Cooker Bowl (dairy, soy, egg free)

• 1 frozen salmon fillet (bones & skins optional)

• 1/4 cup white rice, rinsed

• 1/4 cup dried shiitake mushroom slices

• 3/4 cup water

• 1/2 tsp salt

For the sauce:

• 1/2 teaspoon MSG

• 1/4 teaspoon garlic powder

• 1/2 teaspoon sesame oil

• 1 tablespoon coconut aminos

• 1 teaspoon raw honey or maple syrup

• 1 green onion, avocado, cucumber, or other fresh vegetable accompaniment, sliced (optional)

Combine your salmon, rinsed rice, mushrooms, and 1/2 teaspoon salt in your rice cooker bowl.

To make the sauce, whisk the MSG, garlic powder, sesame oil, coconut aminos, and honey or maple syrup together in a small bowl, and then add to your rice cooker. If you wish to have more sauce to top the finished dish, make a double batch.

Cover and set your rice cooker to “Cook,” allow to run through the cook cycle, and then sit on the “warm” setting until the rice absorbs the excess liquid, about 20 minutes. Top with fresh green vegetables, if desired. Serves 1.

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