Chopsticks and Crayons

Ingredients

• 60g white rice (short or medium grain)
• 1 salmon fillet (around 100g), skin removed
• 1 handful cabbage, thinly sliced (about 40g)
• 2–3 broccoli florets, blanched
• 1 tbsp grated parmesan cheese
• 10g butter
• 1 tsp light soy sauce
• 1/2 tsp dark soy sauce
• 1/4 tsp mushroom powder
• 1/4 tsp kombu powder
• 1 small shallot, finely chopped
• 1 clove garlic, minced
• 1 tsp cooking oil
• 120–150ml water or homemade stock
• Fried shallots, for garnish (optional)

Directions

1. Blanch broccoli: Boil broccoli for 1–2 minutes until just tender. Set aside.
2. Pan-fry the salmon: In the same pan, cook salmon over medium heat until lightly golden and just cooked. Set aside.
3. Sauté aromatics: In the same pan, heat oil and sauté shallots and garlic until fragrant.
4. Add cabbage & rice: Stir in the cabbage and cook until slightly softened. Add uncooked rice, mushroom powder, kombu powder, light soy sauce, dark soy sauce, butter and parmesan. Mix well.
5. Steam in pan: Add water or stock, layer the salmon on top, cover, and steam everything over low heat for 15–20 minutes until the rice is fully cooked.
6. Finish & serve: Fluff rice gently. Top with broccoli and fried shallots. Serve warm.

Notes

Rice texture tip: Rinse the rice 2–3 times before cooking to remove excess starch for a fluffier finish.
Layering hack: Place the salmon on top of the rice while steaming so the juices drip down and infuse the grains with flavour.