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Salmon Oyako Wappa Meshi

One of my favourite Japanese restaurants in San Francisco is Maki. It’s a little hole in the wall in Japan Center next to a bookstore and while it would be hard to go wrong with anything on the menu, their specialty is Wappa Meshi. It’s a steamed rice dish that’s a specialty of the Fukishima
Course Entree
Cuisine Japanese
Level Intermediate
Main Ingredient Fish, Rice
Diet Dairy-Free, Gluten-Free, Low Sugar, Pescatarian


  • 2 cups rice cooker rice
  • 1/4 Cup sake
  • 2 salted salmon small slices of (about 1/2" thick)
  • 6 sprigs mitsuba chopped


  1. Wash the rice then add the sake. Fill the cooker to the 2 cup line with water then allow the rice to sit for about 1 hour. After an hour, turn the rice cooker on.
  2. When the rice is done and is in the steaming phase (in older rice cookers, this is after the cooker clicks off, in new ones, it's when the rice has 10 minutes left) place the 2 pieces of salted salmon on top of the steaming rice. Quickly close the lid and allow the salmon to steam for 10 minutes.
  3. When the salmon is done, remove it from the rice, add the mitsuba and gently mix the rice using a folding motion. Break up the salmon into pieces and serve on top of the rice with a spoonful of ikura.