Salmon Shimeji Mushroom Rice (Takikomi Gohan)

Salmon Shimeji Mushroom Rice (Takikomi Gohan)

Takikomi gohan is a Japanese rice dish that is seasoned with dashi (Japanese fish stock), soy sauce, sake, vegetables, meat or fish and steamed in one pot. All the ingredients are cooked with the rice so the flavours of the ingredients are absorbed by the rice.  This is incredibly easy, healthy and delicious! I used a rice cooker, but you can use a heavy steel or aluminum pot and cook it over the stove.  All the ingredients go in the rice bowl and push ‘start’ or if you are using a pot, just bring it to a boil and simmer on the lowest heat for about 20 minutes.  Hard to believe, but it really is as simple as that!

Salmon placed right in the pot on top of the rice

 Shimeji mushrooms spread on top of salmon

This version uses salmon and shimeji mushrooms, everything goes in one pot.  The mushrooms and salmon are raw, you can use any of your favourite ingredients including chicken. Split the mushrooms a little bit in order to bring out the aroma. Look how good it looks! Lightly mix the rice and salmon together by slicing and folding the rice so you are not squashing the rice, while gently breaking up the salmon. Season it with salt if required and lastly top it off with green onions, itadakimasu! (let’s eat)

It's ready

You can serve this as a main or on the side, it is pretty hearty and definitely very full-filling!  You could serve it with miso soup and a salad and you would have a wonderful light, healthy meal.  This Salmon Rice can also be used to make rice balls (O-nigiri) and can be packed for lunches or picnics, just wrap and eat with nori (dried seaweed).  So versatile and delicious!  I love the smell of this dish when it is cooking, you are not cutting out on flavour or taste and it’s ok to K.I.S.S!

Japanese steamed flavoured rice

Salmon Rice (Takikomi Gohan)
Prep time
Cook time
Total time
Tender flakes of salmon and shimeji mushroom steamed together with rice in a soy broth, fusing all the flavours and lastly mixed and topped with green onions.
Recipe type: Dinner, Lunch
Cuisine: Japanese
Serves: 4-6
  • 3 cups rice
  • 3½ cups water
  • 2 pieces of fresh or frozen salmon
  • Salt
  • 2½ tbsp sake
  • 2 tbsp soy sauce
  • 1 tsp dashi (Japanese fish stock)
  • 1½ cup of shimeji mushrooms with the stems cut, then separated and lightly split with your fingers (this brings out the aroma)
  • 2 green onions, diced finely
  1. Wash and drain the rice until the water runs clear
  2. Add water and let soak for at least 20 minutes then drain well
  3. Salt the salmon lightly
  4. Place salmon on top of the rice
  5. Cover with mushrooms, spreading evenly on top
  6. Add 3½ cups of water, sake, soy sauce, dashi
  7. Cook rice in rice cooker or bring to a boil in a pot on the stove and simmer on low heat for 20 minutes. ***Do not take the lid off till the end.***
  8. Mix gently, fold and break up the salmon fillet.
  9. Top with green onions and serve hot.



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