Salmon Takikomi Gohan is a savory blended rice dish made with flavorful salmon fillets, then topped with refreshing Mitsuba leaves and plump Ikura salmon roe. This comforting steamed rice is hearty sufficient to function a fundamental dish alongside easy facet dishes, but it’s surprisingly straightforward to organize. Any leftovers make an ideal Bento lunch or will be formed into onigiri for a straightforward, scrumptious meal afterward.
What’s Salmon Takikomi Gohan?
Takikomi Gohan is a standard Japanese blended rice dish the place short-grain rice is cooked along with seasonings like soy sauce and sake, together with seasonal elements equivalent to greens, mushrooms, or fish. Because the rice cooks, it soaks up all of the flavors, leading to a savory and comforting dish. On this Salmon Takikomi Gohan, the preparation is kind of easy—simply lay salmon fillets over the raw rice and let the rice cooker do the remaining. Because it steams, the umami from the salmon infuses into the rice, making the fish the star of the dish.
Whereas scrumptious by itself, you may simply customise Salmon Takikomi Gohan with a couple of ending touches. Recent Mitsuba leaves add a vibrant, natural aroma that enhances the salmon whereas softening any trace of fishiness. A topping of Ikura (salmon roe) brings a burst of briny taste and a pleasant pop in each chunk, making a playful “Oyako” (parent-and-child) pairing with the salmon. In the event you favor to cut back the fishiness much more, attempt including skinny slices of ginger root to the rice earlier than cooking. Though Salmon Takikomi Gohan is supposed to focus on the pure taste of salmon, you may modify it to fit your personal style.
What facet dishes go along with Salmon Takikomi Gohan?
Since Salmon Takikomi Gohan is already filled with taste, the facet dishes needs to be easy in order that they spotlight moderately than compete with the principle dish. Gentle accompaniments that add further vitamin and a splash of shade are simply sufficient to spherical out the meal.
Extra recipes like Salmon Takikomi Gohan
Straightforward blended rice with salmon fillets cooked in rice cooker topped with Ikura salmon roe
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Sprinkle 1/4 teaspoon of salt evenly over the salmon fillets, then pour sake over them. Let sit for 10 minutes.
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Wash the rice and place it within the rice cooker’s inside bowl. Add salt, soy sauce, sake, and mirin, then add water as much as the 2-cup line. Lay the salmon fillets on prime of the rice and prepare dinner as you’d for white rice.
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Coarsely reduce Mitsuba leaves.
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Take away the salmon pores and skin, then flake the salmon and blend it with the rice. Serve topped with ikura (salmon roe) and Mitsuba leaves.