I adapted this easy, healthy and relatively inexpensive one-pot meal from my favorite rice-cooker cookbook. To make the dish even more satisfying, I added vegetables. Leftovers are great reheated in the microwave the next day.

This recipe is adapted from The Ultimate Rice Cooker Cookbook, by Beth Hensperger and Julie Kaufmann. (c) 2002, used by permission from The Harvard Common Press.

1 to 1 ½ pounds fish fillets (flaky fish work best, such as Tilapia, cod or salmon), cut into 2-inch pieces
¾ pound snow peas
1 red bell pepper, cut into 2-inch strips
1 ½ cups sushi rice
1 ¾ cups water
chili sauce, such as Sriracha sauce, to taste

Marinade:
2 teaspoons peeled and grated fresh ginger
3 green onions, sliced
1/3 cup fresh cilantro leaves
1 tablespoon vegetable oil
¼ cup rice veingar
3 tablespoons oyster sauce
2 tablespoons dry sherry
pinch of sugar
¼ teaspoon ground white pepper
1 tablespoon plus 2 teaspoons cornstarch
1 teaspoon sesame oil
2 tablespoons Ponzu sauce or light soy sauce

1. In a small bowl, whisk marinade ingredients together. Place the fish in a large zip-top bag or a bowl and pour marinade over fish, tossing fish so that pieces get completely coated with marinate. Close bag or cover bowl with plastic wrap, let marinate for 15 to 20 minutes.

2. Put rice in rice-cooker bowl and wash well in cold water. Drain rice, add 1 ¾ cups water, stir to combine.
3. Place marinated fish on top of rice, and put vegetables on top of fish. Drizzle with remaining marinade. Close the cover and set for regular cycle. Cooking will take about 50 minutes.
4. When the machine switches to the "keep warm" cycle, let steam for 5 minutes. Serve immediately; season individual servings with chili sauce to taste.