Ingredients (Serve 4):

• Salmon, 4 pieces (boneless)
• White rice, 2 cups
• Carrot, 1 (small)
• Mushroom, 4 pieces
• Ginger, 1 (small)
• Cheese salt, 1 teaspoon

Instructions

1. Wash and cut salmon into bite-sized pieces.
2. Peel ginger and juice it. Mix ginger juice with salt and marinate the salmon for 5 minutes.
3. In the meantime, peel and mince carrot into tiny pieces, and cut mushrooms into bite-size cubes.
4. Rinse rice thoroughly and drain water. Heat and boil rice with water in the Thermos® Shuttle Chef® inner pot for 5 minutes. Add salmon, carrots and mushrooms.
5. Stir well, and boil for another 5 minutes. Once boiling, cover inner pot with lid and insert into the Shuttle Chef® outer pot. Let it sit for 1 hour.
6. Add in cheese salt and mix well before serving.

Photo is for illustration purpose only.