Salmon Takikomi Gohan (Japanese Salmon Rice Recipe)

Japanese salmon rice bowl using easy salmon and rice recipe.

5 from 1 vote

Salmon Takikomi Gohan (Japanese Salmon Rice Recipe)

Salmon Takikomi Gohan is a comforting Japanese mixed rice dish made by cooking salmon, rice, and savory seasonings together in a rice cooker.

Prep Time10

Cook Time40

Total Time50

Course: Dinner, Lunch, Main Course

Cuisine: Asian, Japanese

Servings: portions

Calories: 349kcal

Author: Claudia

Equipment

1 rice cooker

Ingredients

300 gr rice
150 gr shimeji mushroom
100 gr carrot diced or sliced
300 gr salmon

Seasoning

400 ml water
1 packet dashi
2 tbsp soy sauce
½ tsp salt
1 tsp mushroom powder
1 tsp sugar
2 tbsp sesame oil
2 tbsp oil

Instructions

Wash the rice 2–3 times until the water runs clear, then drain and set aside. Trim the roots off the mushrooms and separate them for easier handling. Wash, peel, and dice the carrots.Cut the salmon into bite-sized pieces, then lightly rub with a pinch of salt. Set aside.
In a small bowl, mix dashi, soy sauce, salt, mushroom powder, sesame oil, sugar, and water. Stir well to combine. Place the washed rice into your rice cooker bowl. Arrange the mushrooms over the rice and the carrots on top. Gently pour in the seasoning mixture.
Set the bowl in the rice cooker and press the cook button. About 10 minutes before the rice is done, add the salmon on top.
Once the rice is fully cooked, open the lid and gently fluff the rice. Break the salmon into flakes and fold everything together until evenly mixed.
Scoop into bowls and top with sliced green onions, roasted sesame seeds, shredded nori, or chili flakes.
Serve warm and enjoy your homemade salmon rice bowl straight from the rice cooker!

Video

Notes

Use dashi for the best flavor – Traditional takikomi gohan is often cooked with dashi. If available, use dashi instead of water for a deeper savory flavor.

Taste before serving – After cooking, taste the rice and adjust the seasoning if needed. A small splash of soy sauce can add extra umami.

Let it steam before mixing – Once the rice cooker switches to warm mode, let the rice rest for 5–10 minutes before opening the lid. This helps the rice finish steaming and allows the flavors to meld together.

Fluff gently – Use a rice paddle to gently fold the salmon into the rice. This helps keep the grains light and prevents the salmon from breaking into tiny pieces.

Don't overmix – Stir only until the ingredients are evenly distributed. Overmixing can make the rice sticky and affect its texture.

Adjust the vegetables to your liking – Carrots and mushrooms are classic additions, but you can also add bamboo shoots, edamame, or other vegetables you enjoy.

Nutrition