Japanese Mixed Rice with Salmon and Mushrooms

Japanese Mixed Rice with Salmon and Mushrooms

Welcome in autumn with this delicious seasonal dish!

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

Ingredients(Servings: 2)

Ingredients(Servings: 2)

white rice

300 g (10.6 oz.)

2 fillets

100 g (3.5 oz.)


330 ml (11.2 fl. oz)

1 & 1/2 Tbsp

1 & 1/2 Tbsp

1/4 tsp


  1. 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.
  2. 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.
  3. 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.
  4. Serve (3) into bowls and garnish with chopped Japanese parsley if desired.

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