Salmon Japanese Mixed Rice
Indulge in a delightful bowl of Salmon Japanese Mixed Rice, where tender salmon meets the fragrant allure of seasoned rice! Made effortlessly in a rice cooker, this dish combines the rich flavors of soy sauce and the subtle sweetness of mirin, creating a comforting meal that's both satisfying and simple. Get ready to savor every bite of this umami-packed treasure!
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(3)
- green onions
- mushrooms (240 ml)
- water (240 ml)
🥩Meat & Seafood(2)
- chicken broth powder (5 ml)
- salmon
🥛Dairy & Eggs(1)
- butter (14 g)optional
🫙Pantry Staples(1)
- rice (240 ml)
🍯Sauces & Condiments(3)
- mirin (15 ml)
- soy sauce (30 ml)
- soy sauce for drizzlingoptional
📦Other(1)
- kombu dashi (240 ml)
👨🍳 Instructions
- 1
Prepare the rice by washing it.
- 2
Add soy sauce, mirin, chicken broth powder, and kombu dashi.
- 3
Pour in water.
- 4
Add mushrooms.
- 5
Place the salmon on top.
- 6
Cook for 30 minutes.
- 7
Once done, mix and serve in a bowl.
- 8
Garnish with green onions and add a bit of butter and soy sauce.
💡 Pro Tips
- ✓Wash the rice in cold water until the runoff goes from milky to nearly clear, rubbing the grains gently for 4-5 rinses, to remove excess surface starch that otherwise makes the finished rice gummy and clumpy.technique4-5 rinses
- ✓Use a liquid-to-rice ratio of 1:1 by volume (accounting for soy sauce, mirin, and dashi as part of the total liquid) since Japanese short-grain rice absorbs less water than long-grain varieties due to its higher amylopectin content.ingredient1:1 ratio
- ✓Place the raw salmon fillet on top of the rice rather than mixing it in before cooking so it steams gently at around 200°F instead of boiling, keeping the flesh moist and preventing the exterior from turning tough and stringy.technique~200°F steaming temp
- ✓Let the rice rest off-heat for 10 minutes after the 30-minute cook before flaking the salmon and mixing, allowing residual steam to finish carryover cooking the fish to a safe 145°F while redistributing moisture evenly through the grains.timing10 minute rest, 145°F
- ✓Add the butter and finishing soy sauce only after fluffing, while the rice is still above 160°F, so the butterfat melts instantly and coats the grains for a glossy finish without turning greasy or separating.techniqueabove 160°F
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
Salmon Japanese Mixed Rice
Indulge in a delightful bowl of Salmon Japanese Mixed Rice, where tender salmon meets the fragrant allure of seasoned rice! Made effortlessly in a rice cooker, this dish combines the rich flavors of soy sauce and the subtle sweetness of mirin, creating a comforting meal that's both satisfying and simple. Get ready to savor every bite of this umami-packed treasure!
📝 Ingredients
Serves 4🥬Fresh Produce(3)
- green onions
- mushrooms (240 ml)
- water (240 ml)
🥩Meat & Seafood(2)
- chicken broth powder (5 ml)
- salmon
🥛Dairy & Eggs(1)
- butter (14 g)optional
🫙Pantry Staples(1)
- rice (240 ml)
🍯Sauces & Condiments(3)
- mirin (15 ml)
- soy sauce (30 ml)
- soy sauce for drizzlingoptional
📦Other(1)
- kombu dashi (240 ml)
👨🍳 Instructions
- 1
Prepare the rice by washing it.
- 2
Add soy sauce, mirin, chicken broth powder, and kombu dashi.
- 3
Pour in water.
- 4
Add mushrooms.
- 5
Place the salmon on top.
- 6
Cook for 30 minutes.
- 7
Once done, mix and serve in a bowl.
- 8
Garnish with green onions and add a bit of butter and soy sauce.
💡 Pro Tips
- ✓Wash the rice in cold water until the runoff goes from milky to nearly clear, rubbing the grains gently for 4-5 rinses, to remove excess surface starch that otherwise makes the finished rice gummy and clumpy.technique4-5 rinses
- ✓Use a liquid-to-rice ratio of 1:1 by volume (accounting for soy sauce, mirin, and dashi as part of the total liquid) since Japanese short-grain rice absorbs less water than long-grain varieties due to its higher amylopectin content.ingredient1:1 ratio
- ✓Place the raw salmon fillet on top of the rice rather than mixing it in before cooking so it steams gently at around 200°F instead of boiling, keeping the flesh moist and preventing the exterior from turning tough and stringy.technique~200°F steaming temp
- ✓Let the rice rest off-heat for 10 minutes after the 30-minute cook before flaking the salmon and mixing, allowing residual steam to finish carryover cooking the fish to a safe 145°F while redistributing moisture evenly through the grains.timing10 minute rest, 145°F
- ✓Add the butter and finishing soy sauce only after fluffing, while the rice is still above 160°F, so the butterfat melts instantly and coats the grains for a glossy finish without turning greasy or separating.techniqueabove 160°F