Steamed Salmon with Mango Salsa Recipe

In the bowl of a rice cooker, combine rice and water. Set to cook. Once done, gently fluff rice. Cover, and set to cook again. Scoop out rice into a bowl and keep warm. Clean rice bowl. Set aside.

Pour an inch of water into the bowl of the rice cooker. Cover, and set to cook.

Pat salmon steaks dry. Squeeze a lemon wedge over each steak, and sprinkle with salt and ground black pepper to taste. Place salmon in the steamer basket of the rice cooker, and cover. Cook 3 minutes, or to your desired doneness.

Meanwhile, make Salsa: Mix mango chunks, cucumber, red onion, and oil. Season with salt and black pepper to taste.

When ready, serve steamed sushi rice topped with furikake, and salmon topped with mango-cucumber salsa and lemon wedges.

Recipe originally published in the January/February 2017 issue of Good Housekeeping Philippines.