Salmon & Mushroom Rice Cooker Recipe for Takikomi Gohan Mixed Rice

Ingredients

• 2 cups Japanese Short‑Grain Rice (Rinsed until water runs clear)
• 2 pieces Salmon Fillet (Skin removed, bones trimmed, about 150 g each)
• 2 tablespoons Shiro‑Dashi (Light‑colored soy‑based dashi seasoning)
• 1 cup Shimeji Mushrooms (Trimmed and separated; light‑colored varieties preferred)
• 1/2 cup Corn Kernels (Fresh, frozen or canned (drained))
• 1 tablespoon White Sesame Seeds (Toasted until golden)
• 2 stalks Spring Onions (Finely chopped)
• 1 slice Unsalted Butter (About 10 g, placed on top just before serving)
• 2 cups Water (Slightly less than the usual amount for 2 cups rice (to account for mushroom moisture))

Instructions

1. Season and Pan‑Fry the Salmon

   Lightly marinate the skin‑less salmon fillets in 1 tablespoon of shiro‑dashi, then heat a frying pan over medium‑high heat and sear each side until a golden‑brown crust forms, about 5 minutes per side.

   Time: PT10M

   Temperature: Medium‑high heat

2. Cool and Debone the Salmon

   Transfer the seared salmon to a tray and cool with a fan until touch‑safe (about 5 minutes). Then peel off any remaining skin and carefully remove all bones, checking with fingertips for any hidden fragments.

   Time: PT5M

3. Rinse the Rice

   Place the 2 cups of short‑grain rice in a bowl, rinse under cold running water, and swirl until the water runs clear. Drain well.

   Time: PT2M

4. Assemble the Takikomi Gohan in the Rice Cooker

   Add the rinsed rice to the rice cooker inner pot. Pour in 2 tablespoons of shiro‑dashi and 2 cups of water (slightly less than the standard amount). Evenly distribute the shimeji mushrooms and corn over the rice, then place the cooled salmon fillets on top without stirring.

   Time: PT4M

5. Cook the Rice

   Select the ‘takikomi’ setting on the rice cooker if available; otherwise use the regular cooking mode. Let the cooker complete its cycle (approximately 30 minutes).

   Time: PT30M

6. Fluff and Finish

   When the cooker signals completion, open the lid and gently fold the rice with a rice paddle, being careful not to crush the grains. The rice should be slightly firm with a faint crispy crust at the bottom.

   Time: PT2M

7. Garnish and Serve

   Sprinkle toasted white sesame seeds generously, scatter the finely chopped spring onions, and place a slice of butter on top of the hot rice. Serve immediately in individual rice bowls.

   Time: PT2M

Nutrition Facts

Calories

450

Protein

25 g

Carbohydrates

60 g

Fat

12 g

Fiber

3 g