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Salmon Mushroom Rice / 鮭ときのこの炊き込みごはん

A comforting and healthy dish all made in the rice cooker. Perfect for a work night meal or make it into onigiri (rice balls) for a quick lunch for the kids.
Cuisine: Japanese

Ingredients

  • 2 c uncooked Japanese rice rice cooker cups
  • 1 tbsp soy sauce
  • 1 tbsp mirin
  • 1 tbsp sake
  • 1 tsp dashi granules
  • shimeji mushrooms
  • 1/2 lb salmon fillet deboned
  • 1-2 tbsp butter
  • green onions or shiso for topping

Instructions

  • Wash the rice and place it in rice cooker
  • Add soy sauce, mirin, sake, and dashi granules to the rice.
  • Fill the rice cooker with water up to the 2 cup line. Give the rice and seasonings a quick mix.
  • Break up cleaned mushrooms over the top of the rice
  • Place salmon fillet on top of the mushrooms
  • Close and cook begin the rice cooker (normal setting is fine)
  • When the rice cooker is done cooking, open the rice cooker and add the butter.
  • Mix everything up well.
  • Serve and top with any topping of your choice (like green onions or shiso). Enjoy!

Notes

Recipe by Sylvia Wakana