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Salmon Takikomi Gohan
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Salmon Takikomi Gohan (Salmon Rice)

Servings 4 servings
Easy mixed rice with salmon fillets cooked in rice cooker topped with Ikura salmon roe

Video

Equipment

Ingredients

  • 2 fillets salmon (thin)
  • 1/4 tsp salt
  • 1 Tbsp sake
  • 2 cups rice (using 180 ml cup)
  • 1/2 tsp salt
  • 2 Tbsp sake
  • 1 Tbsp soy sauce
  • 1 Tbsp mirin
  • 2 stems Mitsuba leaves
  • 4 Tbsp Ikura (salmon roe)
US Customary - Metric

Instructions 

  • Sprinkle 1/4 teaspoon of salt evenly over the salmon fillets, then pour sake over them. Let sit for 10 minutes.
  • Wash the rice and place it in the rice cooker’s inner bowl. Add salt, soy sauce, sake, and mirin, then add water up to the 2-cup line. Lay the salmon fillets on top of the rice and cook as you would for white rice.
  • Coarsely cut Mitsuba leaves.
  • Remove the salmon skin, then flake the salmon and mix it with the rice. Serve topped with ikura (salmon roe) and Mitsuba leaves.
Course: Main Course
Cuisine: Japanese
Keyword: rice, rice cooker, salmon