Mixed Rice, or Takikomi Gohan in Japanese, is an easy seasoned rice dish made right in your electric rice cooker. Mixed Rice with Salmon and Edamame requires minimal cooking involved, yet you end up with a delicious rice dish when it’s done. Here I used salmon fillet and frozen edamame. After seasoning the salmon, simply place it on top of the uncooked rice (no need to cut it!) and let the rice cooker do the rest. If you use pre-shelled edamame, which is commonly available today, you can skip the shelling step. Fresh ginger root adds a refreshing taste and subtle kick to the rice – you can adjust the amount to suit your preference. Despite using salmon, the dish isn’t fishy at all, especially with the ginger’s bright flavor. Serve this Takikomi Gohan as part of your meal, then transform any leftover rice into Onigiri rice balls for the next day’s lunch. I hope you’ll give it a try!
Mixed Rice with Salmon and Edamame
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Equipment
Ingredients
Instructions
- Season the salmon with 1/4 teaspoon of salt and 1 teaspoon of sake, and let it sit for 5–10 minutes. Peel and slice the ginger root into very thin matchsticks, then set aside.
- Wash the rice and drain all the water, then place it in the rice cooker's removable bowl. Add salt, soy sauce, mirin, and sake, then add enough water to reach the line for 2 cups of rice. Mix in the sliced ginger, then place the seasoned salmon fillet on top. Cook as you would regular white rice.
- Cook the edamame in boiling water with a pinch of salt. Shell them afterward, or use pre-shelled beans.
- Once the rice is done, fluff it with a spatula, breaking the salmon into small pieces. Mix in the edamame, then let it rest for 10 minutes before serving.
