Sea Bream Rice in a Rice Cooker ♪ A Whole Fish or Filets

Sea Bream Rice in a Rice Cooker ♪ A Whole Fish or Filets

If you're able to lay your hands on a whole sea bream (madai) that fits in your rice cooker, you'll want to make this dish! You can also use a salt-grilled sea bream.

Ingredients: 3 rice cooker cups' worth (540 ml of raw rice)

Sea bream
1 whole fish
1 tablespoon
Kombu for dashi stock
To taste
Soy sauce
1 tablespoon
A small amount


1. De-scale the fish, remove the innards, and wash off the blood. Wash 3 rice cups full of rice and drain in a sieve 30 minutes before cooking. Salt the fish and leave for about 30 minutes. Grill until singed on both sides.
2. Set the rinsed and drained rice in the rice cooker. Add sake, soy sauce, and water to the 3 cup mark. Add a little salt, mix, and lay the kombu on top. Lay the fish on top and cook (whatever you do, do not use the timer function).
3. When the rice is cooked, leave it to rest and steam for 10 minutes or so, and take out the fish and the kombu. De-bone the fish, flake and put it back in the rice cooker. Mix in with the rice.

Story Behind this Recipe

The sea bream my husband caught was just the right size to fit in the rice cooker, so I made this.