Japanese Mixed Rice with Salmon and Mushrooms Recipe

Welcome in autumn with this delicious seasonal dish!

Cooking time

30min

Calories

353kcal

Sodium

600mg

Nutrition facts are for one serving.
Time to prepare the rice is not included in the cooking time.

Ingredients(Servings: 2)

Directions

Rinse the white rice and set it aside to soak in water for about 30 minutes, then drain in a colander for about 10 minutes.
Remove skin and bones from the fillets. Remove hard bases from the shimeji mushrooms and separate into florets, and thinly slice up the shiitake mushrooms.
Place (1) and (A) into a pot and stir lightly. Next place (2) on top and cover with a lid. Turn the heat to medium, and once boiling turn the heat to low, cook for 13 to 14 minutes and then remove from the heat. Allow to steam for about 10 more minutes before removing the lid, then combine the ingredients throroughly.
Serve (3) into bowls and garnish with chopped Japanese parsley if desired.

Cooking Basics

Shimeji mushrooms - cutting off the hard base

Many of the shimeji mushrooms available in stores have been cultivated in mushroom beds, causing the roots to be tighly squeezed together. To some the chaff is attached, so be sure to cut away this hard base before using.

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