This salmon rice dish, known in Japan as Shaké no Takikomi Gohan, represents the perfect marriage of delicate fish and fragrant short-grain rice. Dating back generations in Japanese cuisine, this autumn staple combines the rich omega-3 oils of salmon with perfectly steamed rice, creating a deeply satisfying one-pot meal. The gentle mingling of salmon flavor throughout each grain makes this dish both nourishing and comforting, perfect for cool evenings or whenever you crave something wholesome yet elegant.
Traditional Japanese Salmon Rice Recipe (Shaké no Takikomi Gohan)
4
servings15
minutes45
minutes411
kcal1
hourKeep the screen of your device on
Ingredients
300 g 1 1/2 cup Japanese short-grain rice
120 ml 1/2 cup sake (optional)
415 ml 1 3/4 cup dashi stock or salmon stock (or water if unavailable)
300 g 10 1/2 oz fresh salmon fillet, skin-on, cut into 4 pieces
1 tablespoons 1 tbsp soy sauce
2 teaspoons 2 teaspoons salt
2 2 green onions
1 tablespoons 1 tablespoons vegetable oil
1 tablespoons 1 tablespoons butter
1 tablespoons 1 tablespoons fresh ginger
2 tablespoons 2 tbsp mirin
Equipment
Rice cooker- Fine mesh strainer
- Cutting board et Knife
- Mixing Bowl
Directions
- Rinse the rice in a fine-mesh strainer under cold water, gently rubbing the grains together until the water runs clear, about 4-5 rinses.
- Place the rinsed rice in your rice cooker or cooking pot and add the dashi or salmon stock and sake (if using).
- Allow the rice to soak for 20-30 minutes before cooking – this helps achieve perfectly textured rice.
- While the rice soaks, season the salmon pieces with 1 teaspoon of salt and let rest for 15 minutes.
- Pat the salmon dry with paper towels and place the pieces skin-side down in a pan with vegetable oil over medium-high heat.
- Cook the salmon for 3-4 minutes until the skin is crispy, then flip and cook for 1 more minute – the salmon should still be slightly undercooked in the center.
- Remove the salmon from the pan, peel off and reserve the crispy skin if desired, and break the flesh into large flakes.
- If using a rice cooker, add the soy sauce, mirin, ginger, remaining salt, and half the sliced green onions to the rice, then place the salmon pieces on top and start the cooking cycle.
- If using a stovetop method, bring the rice and liquid to a boil, reduce heat to very low, add the seasonings and salmon, cover with a tight lid, and simmer for 15 minutes without opening.
- After the cooking cycle completes, let the rice rest undisturbed for 10 minutes with the lid on.
- Gently fold the salmon into the rice, being careful not to mash the grains or break up the salmon too much.
- Add the butter if using and fold it through the hot rice until melted.
- Serve the salmon rice in bowls, garnished with the remaining green onions and crumbled crispy salmon skin if reserved.
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