Go Back
–+ servings
A bowl of salmon rice (salmon takikomi gohan) topped with ikura and mitsuba.
Print

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 352kcal
Author Marc Matsumoto

Ingredients

  • 220 grams salmon (deboned and sliced into 1-inch thick fillets)
  • 1 teaspoon salt
  • 300 grams Japanese short-grain rice (~ 1 ½ cups)
  • 1 ⅔ cup water
  • 1 tablespoon sake
  • 2 grams konbu (2-inch square)
  • Ikura (optional for garnish)
  • Mitsuba (optional for garnish)
Grams + US Cups - US Standard

Instructions

  • Sprinkle the 220 grams salmon with 1 teaspoon salt on all sides and place it on a few layers of paper towels set on a rack. Refrigerate the salmon overnight.
    220 grams salmon, 1 teaspoon salt
    Salt curing salmon.
  • To make the rice, wash 300 grams Japanese short-grain rice in a strainer until the water runs mostly clear. Add the rice to a heavy-bottomed pot along with the 1 ⅔ cup water, 1 tablespoon sake, and 2 grams konbu. Cover this with a lid and let the rice soak for at least 20 minutes.
    300 grams Japanese short-grain rice, 1 ⅔ cup water, 1 tablespoon sake, 2 grams konbu
    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.
  • Turn off the heat, and set a timer for 15 minutes to steam the salmon and rice.
    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.
    Ikura, Mitsuba
    Garnishing a bowl of salmon rice with Matsuba.

Video

Nutrition

Calories: 352kcal | Carbohydrates: 60g | Protein: 16g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Cholesterol: 30mg | Sodium: 612mg | Potassium: 328mg | Fiber: 2g | Sugar: 0.003g | Vitamin A: 23IU | Vitamin C: 0.01mg | Calcium: 13mg | Iron: 4mg