Start by washing the rice thoroughly and soaking it in water for 30 minutes to help improve its texture while cooking. This is optional but highly recommended for better results.

Season the salmon with 2g black pepper and 3g sea salt, ensuring it's well-coated. Let it sit for 10-15 minutes to marinate.

Dice the onion and carrot into small pieces for easy sautéing. Clean and slice the mushrooms, removing any stems, and cut them into appropriate sizes for even cooking.

In a hot pan, add a little cooking oil and place the marinated salmon. Pan-fry it over medium-low heat for 1-2 minutes on each side until golden and slightly crispy. Remove from the pan and set aside.

In the same pan, melt 15gbutter, then add the diced onion and carrot. Sauté over low heat until softened. Add the mushrooms and cook on medium heat, stirring often, until the mushrooms release their moisture and soften.

Add 1g black pepper, 2gsea salt, 10g oyster sauce, and 5g light soy sauce to the vegetables. Stir everything together, then mix in 15g black truffle sauce for a rich, earthy flavor.

Drain the soaked rice and add it to the pan with the sautéed vegetables. Stir to mix well, then transfer everything into a rice cooker. Add enough water to cover the mixture (just slightly above the ingredients).

Place the pan-fried salmon on top of the rice mixture, close the rice cooker lid, and select the cook setting. Avoid opening the lid during the cooking process to ensure even cooking.

Once cooking is complete, open the lid and sprinkle 10gchopped green onions over the top. Stir gently to combine, breaking up the salmon into smaller pieces for a well-mixed, flavorful dish. Serve hot, and enjoy the comforting and aromatic salmon rice!