Salmon Takikomi Gohan (Japanese Mixed Rice) — Easy Rice Cooker Recipe with Dashi

Salmon takikomi gohan is Japanese comfort food in a single pot — rice cooked together with salmon, mushrooms, and carrot so every grain soaks up the savory, seafood-rich broth. Once it’s done, you flake the salmon through the rice and finish with a scatter of green onion. It’s the kind of dish that makes the whole kitchen smell amazing, and it turns a couple of everyday ingredients into something that feels special.

The secret here is a good dashi. I used a salmon dashi packet from Hokkaido (a shake — salmon — soup stock), which is exactly the kind of shortcut real Japanese families rely on. If you’ve read my guide to dashi packets, you’ll know they do all the heavy lifting for flavor. Everything goes into the rice cooker, you press a button, and that’s basically it — no fancy technique required.

Why You’ll Love This Recipe

• One pot, one button. The rice cooker does everything — just add the ingredients and switch it on.
• Deeply savory. A salmon dashi packet gives the rice a rich, seafood-forward umami you can’t fake.
• A whole meal in a bowl. Salmon, vegetables, and rice together — filling and balanced.
• Real Japanese home cooking. This is exactly how families make seasoned rice on a normal night.

What is Takikomi Gohan?

Takikomi gohan (炊き込みご飯) is Japanese seasoned rice — rice cooked together with vegetables, meat, or seafood in a dashi-based broth, so the flavor and color soak right into the grains (as opposed to mazegohan, where cooked ingredients are stirred into plain rice afterward). It’s a beloved home-cooking staple that changes with the seasons: bamboo shoots in spring, mushrooms in autumn, and salmon any time you want something hearty and warming.

This salmon version leans on a seafood dashi packet for its backbone, then gets extra richness from the salmon fillets that cook right on top of the rice. If you like easy rice-cooker rice dishes, you might also enjoy my Japanese corn rice.

Ingredients (Serves 3–4)

Ingredient	Amount	Notes
Rice	2 rice-cooker cups (2 go)	Rinsed
Salmon fillets	2 pieces	Skin on, bones removed after cooking
Mushrooms	1 pack	Enoki and shimeji, trimmed and separated
Carrot	1/2	Cut into thin matchsticks
Dashi packet	1	Salmon or seafood dashi is ideal
Soy sauce	1.5 tbsp
Cooking sake	1 tbsp
Mirin	1 tbsp
Green onion	To taste	Sliced, to finish

The one thing that really makes this dish is a good dashi. I used a salmon-based dashi packet from Hokkaido, but any good seafood or bonito packet works beautifully — for more on why they’re a home cook’s best friend, see my dashi packet guide.

How to Make Salmon Takikomi Gohan

Step 1: Rinse the Rice and Add Water

Rinse 2 cups of rice until the water runs mostly clear, then put it in the rice cooker pot and add water up to the 2-cup line. Getting the water level right is the key to properly cooked takikomi gohan.

Step 2: Add the Seasonings and Toppings

Add the soy sauce, cooking sake, and mirin. Then lay the mushrooms and carrot over the rice, set the salmon fillets on top, and tuck in the dashi packet. Don’t stir — just let everything sit on top so the rice cooks evenly underneath.

Step 3: Cook

Close the lid and cook on the normal rice setting. When it’s done, open the lid to that wonderful salmon-and-dashi aroma. The salmon will be cooked through and the rice a pale golden from the broth.

Step 4: Flake the Salmon

Remove the dashi packet and lift out the salmon. Peel off the skin, flake the flesh into bite-sized pieces, and carefully pick out any bones. Then return the flaked salmon to the pot.

Step 5: Mix and Serve

Fold everything together gently with a rice paddle, cutting through the rice so the salmon and vegetables are evenly distributed without mashing the grains. Serve in bowls topped with sliced green onion.

Tips and Variations

• Watch the liquid level. The soy sauce, sake, and mirin count as liquid — if you want it precise, add them first, then top up with water to the 2-cup line.
• Use any dashi packet. A salmon or seafood dashi is lovely, but a standard bonito/kombu packet works too.
• Remove bones carefully. Flaking the salmon after cooking is the moment to catch any stray bones.
• Switch up the vegetables. Gobo, aburaage, or other mushrooms all make great additions.
• Add ginger or shiso. A little grated ginger in the pot, or shredded shiso on top, brightens it up.

What to Serve It With

Takikomi gohan is a meal on its own, but it’s lovely as part of a simple Japanese spread:

• With a bowl of miso soup for a classic rice-and-soup set.
• Alongside a light side like green pepper namul or, in summer, a cold shabu-shabu salad.
• Shaped into onigiri for a lunchbox — it holds together well.

Storing

Leftover takikomi gohan keeps in the fridge for up to 2 days — reheat in the microwave with a light cover to keep it from drying out. It also freezes very well: portion it into single servings, wrap, and freeze for up to a month. Frozen portions are perfect for a quick lunch or last-minute onigiri.