Japanese Salmon Rice – Takikomi Gohan
This post may contain affiliate links.Japanese Salmon Rice or Takikomi Gohan is a very simple Japanese dish made using a rice cooker. It is so simple even someone who can’t cook will be able to make this dish. Try this recipe and your children will love it!
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Japanese Salmon Rice – Takikomi Gohan
Japanese Salmon Rice or Takikomi Gohan is a simple dish made with salmon, mushrooms, and seasonings. Simply place all the ingredients in a rice cooker and press the button—it’s that easy.
Perfect for busy people, this dish requires minimal preparation. You can easily grab the ingredients from the store and toss them into the rice cooker.
For rice lovers with a hectic schedule, this dish is a lifesaver. It’s simple, quick, and requires hardly any utensils to prepare. My family loves it so much!
You will fall in love with this salmon rice. Pair it with Egg Ramen, Chicken Karaage, or Gyoza as side dish. If you love Japanese rice bowl, you should also try Japanese Gyudon! They are all easy Japanese recipes that are very delicious!
Why You Will Love This Recipe
Recipe Ingredients
Ingredient Notes
Rice – the best type of rice is Japanese rice. The short grain with chewy texture is the perfect one for this recipe. But if you don’t have this type of rice, any kind of rice is okay to use. Just wash and rinse it before use.
Salmon – Simply buy the ready to use salmon from grocery store. Rinse with clean water and cut to your preference.
Carrot – If you have time to dice the carrots, please do. But if you don’t you can just buy cut vegetables (carrots) from the supermarket.
Mushroom – use white and dark shimeji mushroom. Of course you can also use shitake mushroom. Any mushrooms that you like is fine.
Be sure to check out the full recipe and ingredient list below
Substitutions & Variations
You may substitute salmon with chicken or pork. However, please note that chicken and pork may take longer to cook, so put them all together with the rice from the beginning.
How to Make
- Wash the rice 2-3 times, rinse and set aside.
- Cut the roots of the mushrooms and separate them from each other for easier handling.
- Process the carrots, wash and peel and cut them into dice.
- Cut the salmon into square size. Massage the salmon with a pinch of salt (image 1). Set aside.
- Put the dashi, soy sauce, salt, mushroom powder, sesame oil, oil, sugar, and water. Stir well.
- Get the rice cooker bowl and put in the washed rice.
- Arrange the mushrooms on top of the rice and the carrots next to them. (image 2, 3)
- Pour in the sauce mixture gently into the bowl. (image 4)
- Set the bowl in the rice cooker. Press the rice cooking button (image 5). Set the timer to 10 minutes before the rice is done.
- You can put the salmon 10 minutes before the rice is done (image 6). This will prevent the salmon being overcooked.
- After the rice is cooked (image 7), you can stir the rice gently and break the salmon into pieces (image 8, 9). Fold and mix the rice well.
- Take some rice with salmon, carrots, and mushrooms into a serving bowl.
- Sprinkle some minced leeks, roasted sesame seeds, nori and chili flakes (image 10, 11, 12). Enjoy your salmon rice!
Pro Tips
- If you decide to use chicken or pork, you need to put the meat from the beginning so they are well-cooked. Chicken or pork takes longer time to cook.
- Taste the rice when you stir it. If it’s not salty enough, add some soy sauce.
- You may use chicken broth to substitute water. Chicken broth will give additional umami flavor to the rice.
Storage and Reheating
You can keep the leftover in an airtight container in the fridge. To reheat, simply put it in microwave and add a little bit of water to moisten the rice.
Takikomi Gohan (Salmon Rice)
Equipment
- 1 rice cooker
Ingredients
- 300 gr rice
- 150 gr shimeji mushroom
- 100 gr carrot diced or sliced
- 300 gr salmon
Seasoning
- 400 ml water
- 1 packet dashi
- 2 tbsp soy sauce
- ½ tsp salt
- 1 tsp mushroom powder
- 1 tsp sugar
- 2 tbsp sesame oil
- 2 tbsp oil
Instructions
- Wash the rice 2-3 times, rinse and set aside.
- Cut the roots of the mushrooms and separate them from each other for easier handling.
- Process the carrots, wash and peel and cut them into dice.
- Cut the salmon into square size. Massage the salmon with a pinch of salt. Set aside.
- Put the dashi, soy sauce, salt, mushroom powder, sesame oil, oil, sugar, and water. Stir well. You may use chicken broth to substitute water. Chicken broth will give additional umami flavor to the rice.
- Get the rice cooker bowl and put in the washed rice.
- Arrange the mushrooms on top of the rice and the carrots next to them.
- Pour in the sauce mixture gently into the bowl.
- Set the bowl in the rice cooker. Press the rice cooking button. Set the timer to 10 minutes before the rice is done.
- You can put the salmon 10 minutes before the rice is done. This will prevent the salmon being overcooked.After the rice is cooked, you can stir the rice gently and break the salmon into pieces. Fold and mix the rice well.
- Take some rice with salmon, carrots, and mushrooms into a serving bowl.
- Sprinkle some minced leeks, roasted sesame seeds, nori and chili flakes.
- Enjoy your salmon rice!
Video
Notes
- If you decide to use chicken or pork, you need to put the meat from the beginning so they are well-cooked. Chicken or pork takes longer time to cook.
- Taste the rice when you stir it. If it’s not salty enough, add some soy sauce.
- You may use chicken broth to substitute water. Chicken broth will give additional umami flavor to the rice.
Love this dish because it requires minimal preparation and minimal utensils. No need to wash a stack of tools after. Plus it is so delicious!