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A bowl of salmon takikomi gohan — Japanese mixed rice with flaked salmon, mushrooms, carrot, and green onion

Salmon Takikomi Gohan (Japanese Mixed Rice)

Japanese seasoned rice cooked in one pot — salmon, mushrooms, and carrot cooked right into the rice with a savory salmon dashi packet, then flaked and mixed through. An easy, hearty rice-cooker meal.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Course
Cuisine: Japanese
Ingredients Method

Ingredients
  

  • 2 cups rice rice-cooker cups (2 go), rinsed
  • 2 pieces salmon fillets skin on, bones removed after cooking
  • 1 pack mushrooms enoki and shimeji, trimmed and separated
  • 1/2 carrot cut into thin matchsticks
  • 1 dashi packet salmon or seafood dashi is ideal
  • 1.5 tbsp soy sauce
  • 1 tbsp cooking sake
  • 1 tbsp mirin
  • green onion sliced, to finish

Method
 

  1. Rinse the rice until the water runs mostly clear, put it in the rice cooker pot, and add water up to the 2-cup line.
  2. Add the soy sauce, cooking sake, and mirin. Lay the mushrooms and carrot over the rice, set the salmon fillets on top, and tuck in the dashi packet. Don't stir.
  3. Close the lid and cook on the normal rice setting.
  4. When done, remove the dashi packet and lift out the salmon. Peel off the skin, flake the flesh, remove any bones, and return the salmon to the pot.
  5. Fold everything together gently with a rice paddle. Serve topped with sliced green onion.