Rice-cooker miso salmon rice

Note that the rice will turn mushy if it is keep in the rice cooker for too long, so time it according to when you want to eat.

1. Prepare dashi stock (ours is a packet to boil with water)
2. Prepare rice to cook in the rice cooker. Instead of water, use dashi. Use a bit less water than usual because the cabbage will release water.
3. Mix two tablespoons of miso, one tablespoon of soy sauce, and one tablespoon of sesame oil
4. Apply half on top of cut salmon. And mix the other half with the rice and dashi.
5. Layer cabbage on top of the rice and dashi and then salmon on top of the cabbage
6. Start the rice cooker (this takes about 30 minutes)
7. When done, serve the salmon pieces on top of the rice or flake the salmon into the pot