Very good. A little saltier than I’d like, but I was worried about it being bland.
Brine 2 salmon fillets for 20 minutes. Pull out and pat down. Put salt on a pan and place salmon on it skin-side down. Turn on the hub to medium-high. When it starts to cook, flip. Then cook through. Set aside.
Measure out and rinse 2 cups of rice. Place on rice cooker basin and add an appropriate amount of water and 1 tablespoon each of sake and mirin. I put in carrots, enoki, edamame and hijiki. Mash up 4 umeboshi and mix everything. Then put the salmon on top. Cook.
Meanwhile cut up scallions and toast some sesame seeds.
When the rice is done, mix everything together and make onigiri.
by pixelboy1459