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Japanese-Style Rice with Flaked Salmon and Shiitake Mushrooms (Sake to Kinoko Takikomi Gohan)
This recipe is our version of a dish we learned from Elizabeth Andoh. The salmon here is thinly sliced and marinated in a mixture of soy sauce, sake and mirin, and it serves more as a flavoring for the rice than as a feature protein. After the fish marinates, the soy mixture is repurposed as a seasoning for the rice as it steams. Layering the salmon slices onto the rice after cooking and giving the rice a final quick burst of medium-high heat ensures the fish doesn’t dry out. If you like, serve the rice with lemon wedges and additional soy sauce.
4
Servings
Tip
Don't use a saucepan with a loose-fitting lid. For the rice to cook properly, the lid must fit securely. If the lid has a vent hole, plug it with a bit of foil to prevent steam from escaping.
50 minutes
20 minutes active
Ingredients
-
¼
cup soy sauce
-
3
tablespoons sake
Directions
-
01In a small bowl, stir together the soy sauce, sake and the mirin. Holding your knife at a 45-degree angle to the cutting board, cut the salmon crosswise into ⅛-inch-thick slices. Add to the sake mixture and gently toss. Cover and refrigerate for at least 20 minutes or up to 1 hour.
Reviews
September 7, 2025
Sushi rice without soaking?
This recipe seemed suspect… using Japanese rice without soaking? Pretty much assumed it wouldn’t be a success but attempted it anyway since I had some soon to be expiring salmon and shiitakes. Fortunately my assumptions were wrong. To my surprise the recipe was divine thanks to last magic step of turning up the heat while cooking the salmon and voila it made a delightful smokey salmon masterpiece!
October 27, 2022
You can both DOUBLE the recipe AND cook in an INSTAPOT!
My family loved this easy weeknight recipe so much there were no leftovers on my first try AND while using my rice cooker instead of a saucepan. Tonight I made a double batch using the Instapot instead of the rice cooker. I doubled all the ingredients—except for the salmon which was 16 oz. (1 lb) instead of 12 oz—and it turned out even better than my first time! Our Instapot had a rice cook setting for 12 minutes and the moment it beeped that it had finished the 12 minutes, I quick-relased the pressure and then added the marinated salmon in as even a layer as I could. I used the “Saute” setting for cooking the salmon for a timed 90 seconds with the lid on. I believe 60 seconds may have sufficed—but it’s easy to check how done the salmon is as there is no pressure at this point. You might even consider using the sauté function for a few minutes more PRIOR to adding the salmon to increase the chance of getting the crispy browned rice on the bottom. I hope this helps! I will be doubling the recipe using the Instapot with this method from now on. This recipe is simplicity and flavor at its best!
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I wonder if there is a way to make this with a rice cooker, after marinading the salmon (can we just throw everything in?).