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A bowl of salmon rice (salmon takikomi gohan) topped with ikura and mitsuba.
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Salmon Rice

Salmon Rice or Shaké no Takikomi Gohan (鮭の炊き込みご飯) is a classic autumn meal in Japan that's made by steaming salted salmon over rice. I've broken down the technique in this delicious Japanese Salmon Rice recipe including how to salt the salmon and how to steam it over rice.
Course Entree
Cuisine Japanese
Keyword bento, salmon
Level Beginner
Main Ingredient Fish, Rice
Diet Dairy-Free, Low Sugar, Pescatarian
Prep Time 5 minutes
Cook Time 30 minutes
Curing Time 1 day
Servings 4 servings
Calories 357kcal

Ingredients

  • 220 grams salmon (deboned and sliced into 1-inch thick fillets)
  • 1 teaspoon salt
  • 300 grams Japanese short-grain rice (~ 1 1/2 cups)
  • 1 ⅔ cup water
  • 1 tablespoon sake
  • 2 grams konbu (2-inch square)
  • Ikura (optional for garnish)
  • Mitsuba (optional for garnish)

Instructions

  • Sprinkle the salmon with 1 teaspoon of salt on all sides and place it on a few layers of paper towels set on a rack. Refrigerate the salmon overnight.
    Salt curing salmon.
  • To make the rice, wash it in a strainer until the water runs mostly clear. Add the rice to a heavy-bottomed pot along with the water, sake, and konbu. Cover this with a lid and let the rice soak for at least 20 minutes.
    Rice in Dutch oven with sake and konbu.
  • When the rice is done soaking, turn the heat on to high and bring the mixture to a boil. As soon as it's boiling, turn down the heat to low and set a timer for 12 minutes. Do not open the lid during this time.
    Steaming rice in Dutch oven.
  • When the timer goes off, have the salmon ready to go into the pot with one hand, and use the other hand to open the lid (careful, the lid may be hot). Quickly slide the salmon in over the rice and close the lid immediately.
    Adding salmon on top of hot rice.
  • Set a timer for 15 minutes and let the rice and salmon steam.
    Timer for rice.
  • When the timer goes off, remove the salmon from the pot. When it's cool enough to handle, remove, and discard the skin and any remaining bones. Add the salmon back into the rice and stir it all together.
    Mixing streamed salmon into rice.
  • Serve Japanese Salmon Rice in rice bowls. You can garnish with ikura and mitsuba if you like.
    Garnishing a bowl of salmon rice with Matsuba.

Nutrition

Calories: 357kcal | Carbohydrates: 60g | Protein: 16g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 30mg | Sodium: 615mg | Potassium: 356mg | Fiber: 1g | Sugar: 1g | Vitamin A: 22IU | Calcium: 31mg | Iron: 1mg