From The Week

Here’s another nutritious, easy-to-make dish featuring steamed fish, said Julia Moskin, also in the Times. To make this meal, you’ll need an inexpensive rice cooker.

Ingredients

• 10 oz leaf spinach, fresh or frozen
• Roasted sesame oil
• Rice vinegar
• Salt and freshly ground black pepper
• 8 oz salmon fillet, sliced ¼-inch thick across the grain
• 1 cup rice, preferably medium- or short-grain, rinsed
• 1 long hot green pepper, thinly sliced
• 3 tbsp kimchi, finely chopped
• 2 eggs
• Kochujang or another Asian chili paste such as sambal or chili bean paste
• Sesame seeds and finely chopped scallions, for garnish

Preparation

Using steamer function, steam spinach in rice cooker until tender, about 8 minutes. Remove to kitchen towel, wring dry, and thinly slice into bowl. Season to taste with sesame oil, rice vinegar, and salt. Sprinkle salmon with salt and pepper; steam until just cooked through, about 15 minutes. Break into large flakes.

Clean cooker; cook rice according to instructions. When done, quickly stir in sliced pepper and kimchi, making sure to scrape and scoop up bottom layer of rice. Smooth top. Drizzle 2 tsp sesame oil over rice; gently break eggs on top, placing one on each side of cooker. Cover and put cooker on “cook” function for 5 minutes. Switch cooker to “warm”; arrange salmon and spinach next to eggs; cover and let steam just until egg whites are opaque (yolks should be runny). Place 1 teaspoon chili paste in center.

At table, stir dish together. (A toasty crust may have formed on bottom of rice cooker; scrape this up and mix into dish.) Scoop into serving bowls, sprinkling each with sesame seeds and scallions. Pass sesame oil, rice vinegar, and chili paste for seasoning. Serves 3 to 4.