HOW TO MAKE SALMON TAKIKOMIGOHAN | Salmon Rice flavored with Soy sauce and Butter

mirin

🥗Healthier: rice vinegar

💰Cheaper: sugar + water

Rice vinegar provides acidity, while sugar and water mimic sweetness.

sake

🥗Healthier: white grape juice

💰Cheaper: cooking wine

White grape juice adds sweetness without alcohol.

salmon

🥗Healthier: tofu

💰Cheaper: canned tuna

Tofu offers a plant-based option, while canned tuna is more economical.

nori

🥗Healthier: seaweed snacks

💰Cheaper: none

Seaweed snacks provide a similar flavor profile.

Put 2 cups of japanese rice in a large bowl and add water.

Stir gently and drain the water, repeating this process three or four times until the water runs clear.

Add the rinsed rice to a pot with 2 cups of water, including liquid seasonings.

Add 3 tablespoons of sake and 3 tablespoons of soy sauce to the pot.

Add 1 tablespoon of hondashi instant soup stock to the pot.

Soak the rice in water for more than half an hour to allow it to absorb water.

Sprinkle salt on both sides of the salmon and let it sit for 10 minutes to season and remove the fishy smell.

Cut the bottoms off the shimeji mushrooms and break them into pieces.

Cut the green onions in half, slice them, and set aside for later.

After 10 minutes, pat the salmon dry with a paper towel to remove excess moisture.

Add the salmon and mushrooms on top of the soaked rice without mixing them in.

Cover the pot and bring it to a boil over medium-high heat.

Once boiling, reduce the heat to low and set a timer for 12 minutes to cook.

After 12 minutes, turn off the heat and let it steam with the lid on for at least 10 minutes.

After steaming, add the green onions and sesame seeds to the pot.

Remove the skin from the salmon, flake it into the rice, and mix everything together.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens