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Super Easy Japanese Salmon Mixed Rice

Name: Super Easy Japanese Salmon Mixed Rice
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Cuisine: japanese
Ingredients: salmon fillets; Salt; white pepper powder; Sake or Rice Wine; shimeji mushrooms; brown beech mushroom; kelp; white rice; kelp and bonito broth; mirin; soy sauce; crushed black pepper; Egg; Cooking oil; scallion; white sesame seeds

groups4 servingsspeedEasycountertopsPrep: 10 minsskilletCook: 10 minsscheduleTotal: 20 minsoutdoor_grillPressure-cooked

Allergens:warningFishwarningEggswarningSoy

Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.

Recipe details are AI-generated from the video and may contain errors — for reference only.

skilletInstruction

7 Steps Total

Preparation

00:00:17

warningStay safe

Wash hands thoroughly after handling raw seafood to prevent cross-contamination.

Prepare 250g salmon fillets, rub with a pinch of salt and white pepper evenly, flip and rub the other side, then add 1 tbsp sake, rub slightly, and let marinate.

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Watch out

Rub the salt and white pepper evenly on the salmon, otherwise some parts will be too salty while others lack flavor.

Ingredients:salmon fillets (250 g)Saltwhite pepper powderSake or Rice Wine (1 tbsp)

Tools:glass dish

Preparation

00:01:09

Prepare 0.5 box of shimeji mushrooms and 0.5 box of brown beech mushrooms, cut off the root ends, then tear into small clusters. Prepare 1 piece of kelp and cut to size.

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Watch out

Cut off the mushroom root ends completely, otherwise hard residue will ruin the texture after cooking.

Ingredients:shimeji mushrooms (0.5 piece)brown beech mushroom (0.5 piece)kelp (1 piece)

Tools:kitchen scissorschef's knife

Active Cooking

00:01:58

warningStay safe

Adding fish to a hot dry pan can cause oil splattering from moisture; stand to the side and keep a safe distance.

Heat the pan over medium heat for 2 minutes. Pat the marinated salmon dry with paper towels, place in the dry hot pan and sear until golden brown on one side, flip and continue searing until both sides are aromatic, then remove to a plate and pour the remaining fish oil from the pan.

local_fire_departmentMedium heat

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Watch out

Pat the salmon completely dry before putting it in the pan, otherwise hot oil will splatter and tear the skin.

Ingredients:salmon fillets

Tools:silicone tongsFrying panpaper towel

Preparation

00:02:59

Wash 300g white rice gently 2 to 3 times in a strainer, drain thoroughly, and pour into the pressure cooker. Pour in 300ml kelp and bonito broth, 1 tbsp mirin, 1 tbsp sake, 1 tbsp soy sauce, and stir slightly. Layer in order: kelp, seared salmon with oil, shimeji and brown beech mushrooms, and finish with a pinch of black pepper on top.

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Watch out

Drain the washed rice thoroughly, otherwise the rice will become too mushy after adding the measured broth.

Ingredients:white rice (300 g)kelp and bonito broth (300 ml)mirin (1 tbsp)Sake or Rice Wine (1 tbsp)soy sauce (1 tbsp)kelpsalmon filletsshimeji mushroomsbrown beech mushroomcrushed black pepper

Tools:Mesh Strainerpressure cooker

Active Cooking

00:03:58

warningStay safe

The pressure valve releases high-temperature steam during cooking; keep hands and face away to avoid burns.

Cover the pressure cooker with its lid and attach the white pressure valve, heat over medium. Once the valve rocks visibly, lower the heat and cook for 2 minutes, then turn off the heat and let it naturally release pressure.

local_fire_departmentMedium to low heat

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Watch out

Lower the heat and time for 2 minutes once the valve rocks, otherwise it will burn.

Tools:pressure cooker

Active Cooking

00:04:19

Crack 2 eggs into a bowl and beat with chopsticks. Pour 1 tbsp cooking oil into a frying pan, heat over medium, pour in the egg mixture and stir quickly with chopsticks to scramble, cook until the surface is slightly golden, then remove to a bowl.

local_fire_departmentMedium heat

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Watch out

Use slightly more oil and stir quickly over medium heat when scrambling eggs, otherwise they will dry out.

Ingredients:Egg (2 piece)Cooking oil (1 tbsp)

Tools:Frying panbowlchopsticks

Active Cooking

00:05:20

warningStay safe

Hot steam will rush out when opening the pressure cooker; keep your face away and use oven mitts.

Open the cooker lid after pressure is fully released, gently fluff and mix the rice, salmon, and mushrooms with a rice paddle. Remove the kelp, add the scrambled eggs, chopped scallions from 3 stalks, and a pinch of white sesame seeds, mix gently again and serve.

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Watch out

Remember to remove the kelp before mixing the rice, and pick out any fish bones from the salmon to avoid choking.

Ingredients:kelpEggscallion (3 piece)white sesame seeds

Tools:rice paddlechef's knife