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Japanese Mixed Rice with Salmon and Mushrooms


Cook time: 15 minutes

  • 2 salmon fillets
  • 3 shiitake mushrooms
  • 3 ½ ounces shimeji mushrooms
  • 1 ¾ ounces maitake mushrooms
  • 2 ¼ cups uncooked Nishiki rice
  • 4 fluid ounces Kikkoman® Hon Tsuyu
  • 1 tablespoon Sake
  • 1 sprig green perilla or Japanese parsley, for garnishing
  1. Remove the skin and bones from the salmon and pour boiling water over the fillets to cook fish. Set aside.
  2. Thinly slice the shiitake mushrooms.
  3. Divide the shimeji and maitake mushrooms into individual stems.
  4. Wash the rice and place in a colander to drain.
  5. Put the rice, hon tsuyu and sake into a rice cooker and pour in the proper amount of water.
  6. Lightly mix the ingredients together, then place the salmon and mushrooms on top and cook.
  7. If a rice cooker is not available, cook the rice following the directions on the package and mix in the other ingredients.
  8. When the rice has finished cooking, stir the ingredients together and place into bowls.
  9. Sprinkle with green perilla or Japanese parsley if you prefer and enjoy.

*Recipe created and owned by Kikkoman Sales USA, Inc.

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Dish Type / Ethnic Cuisine
Main Dish