Izakaya Sakura Salted Salmon and Edamame With Rice

• 2 cups rice, uncooked
• 12 lb salmon
• 1 cup edamame, boiled and de-shelled
• 14 tablespoon soy sauce
• 12 tablespoon sake
• 1 teaspoon sugar
• 14 teaspoon salt
• 2 tablespoons sesame seeds (optional)

1. Steam rice according to the directions of your rice cooker.
2. Slice salmon filets into 1-2 inch wide strips.
3. Soak salmon in salt water (1 cup water + 3 tbs salt) for 20 minutes.
4. Dry salmon with paper towel.
5. Broil salmon about 7-8 minutes per side.
6. Separate salmon into bite size pieces (1x1) by hand and sprinkle with soy sauce.
7. Dissolve sugar and salt in sake.
8. When rice is cooked, add sake with sugar and salt, salmon, edamame and sesame seeds into rice cooker and gently mix together.
9. Close lid and allow to steam for 5 minutes.
10. Serve as it is or topped with nori, umeboshi, or shiso leaves as desired.

rice, salmon, edamame, soy sauce, sake, sugar, salt, sesame seeds

Taken from www.food.com/recipe/izakaya-sakura-salted-salmon-and-edamame-with-rice-471201 (may not work)