Salmon Japanese Mixed Rice
Indulge in the rich, savory flavors of our Salmon Japanese Mixed Rice, effortlessly cooked in your trusty rice cooker! With succulent salmon, fragrant sushi rice, and a splash of soy sauce, this dish transforms humble ingredients into a delightful umami experience. Perfect for a cozy dinner, it’s a delicious way to savor Japanese cuisine at home!
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(3)
- green onions
- mushrooms (240 ml)
- water (480 ml)
🥩Meat & Seafood(2)
- chicken broth powder (5 ml)
- salmon
🥛Dairy & Eggs(1)
- butter (14 g)optional
🫙Pantry Staples(1)
- rice (480 ml)
🍯Sauces & Condiments(2)
- mirin (30 ml)
- soy sauce (30 ml)
📦Other(1)
- kombu dashi (5 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 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.
- 9
Drizzle with soy sauce to taste.
💡 Pro Tips
- ✓Wash the rice in cold water until the runoff goes from cloudy to nearly clear, about 4-5 changes of water, to remove excess surface starch that would otherwise make the mixed rice gummy instead of fluffy.technique4-5 rinses
- ✓Measure your seasoning liquid (soy sauce, mirin, dashi, water) to match your standard rice-to-liquid ratio of 1:1.1 by volume, since the soy sauce and mirin displace water but rice still needs the same total hydration to fully gelatinize its starch.ingredient1:1.1 rice-to-liquid ratio
- ✓Place the raw salmon fillet on top of the rice rather than mixing it in before cooking, so it gently steams at around 180-190°F from trapped vapor instead of boiling, keeping the flesh moist and preventing it from breaking apart during the stir at the end.technique180-190°F steam zone
- ✓Let the rice sit covered off-heat for a mandatory 10 minutes after the 30-minute cook before you mix and flake the salmon in, since this resting period lets residual steam finish gelatinizing surface starch and equalizes moisture so the grains don't clump when stirred.timing10 minutes
- ✓Stir in the butter while the rice is still above 140°F right before serving, not during cooking, since adding fat too early coats the starch granules and blocks water absorption, leaving unevenly cooked grains.ingredientabove 140°F
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
Salmon Japanese Mixed Rice
Indulge in the rich, savory flavors of our Salmon Japanese Mixed Rice, effortlessly cooked in your trusty rice cooker! With succulent salmon, fragrant sushi rice, and a splash of soy sauce, this dish transforms humble ingredients into a delightful umami experience. Perfect for a cozy dinner, it’s a delicious way to savor Japanese cuisine at home!
📝 Ingredients
Serves 4🥬Fresh Produce(3)
- green onions
- mushrooms (240 ml)
- water (480 ml)
🥩Meat & Seafood(2)
- chicken broth powder (5 ml)
- salmon
🥛Dairy & Eggs(1)
- butter (14 g)optional
🫙Pantry Staples(1)
- rice (480 ml)
🍯Sauces & Condiments(2)
- mirin (30 ml)
- soy sauce (30 ml)
📦Other(1)
- kombu dashi (5 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 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.
- 9
Drizzle with soy sauce to taste.
💡 Pro Tips
- ✓Wash the rice in cold water until the runoff goes from cloudy to nearly clear, about 4-5 changes of water, to remove excess surface starch that would otherwise make the mixed rice gummy instead of fluffy.technique4-5 rinses
- ✓Measure your seasoning liquid (soy sauce, mirin, dashi, water) to match your standard rice-to-liquid ratio of 1:1.1 by volume, since the soy sauce and mirin displace water but rice still needs the same total hydration to fully gelatinize its starch.ingredient1:1.1 rice-to-liquid ratio
- ✓Place the raw salmon fillet on top of the rice rather than mixing it in before cooking, so it gently steams at around 180-190°F from trapped vapor instead of boiling, keeping the flesh moist and preventing it from breaking apart during the stir at the end.technique180-190°F steam zone
- ✓Let the rice sit covered off-heat for a mandatory 10 minutes after the 30-minute cook before you mix and flake the salmon in, since this resting period lets residual steam finish gelatinizing surface starch and equalizes moisture so the grains don't clump when stirred.timing10 minutes
- ✓Stir in the butter while the rice is still above 140°F right before serving, not during cooking, since adding fat too early coats the starch granules and blocks water absorption, leaving unevenly cooked grains.ingredientabove 140°F