Sake to shimeji no takikomi gohan / steamed rice with salmon and shimeji mushrooms

As the weather cools and we enter the season of mushrooms and return of the salmon, takikomi gohan featuring seasonal ingredients really hits the spot.

1/3 of recipe：
235 calories; 9.1 g protein; 3.3 g fat; 39.8 g carbohydrate; 38.9 g net carbs; 88 mg sodium (with 50% reduced-sodium soy sauce; 140 mg with regular soy sauce); 15 mg cholesterol; 0.9 g fiber 

1/2 of recipe：
353 calories; 13.6 g protein; 4.9 g fat; 59.7 g carbohydrate; 58.4 g net carbs; 132 mg sodium (with 50% reduced-sodium soy sauce; 210 mg with regular soy sauce); 23 mg cholesterol; 1.3 g fiber

<Ingredients>

(Serves 2-3)
180 cc* rice
Small handful grilled salmon (116 g grilled shiozake salted salmon, desalinated for 6 hours before grilling, in photo; use 60% for this dish and save remainder for another use)
60 g shimeji mushrooms
1 tbsp sake
1 tsp soy sauce
Approx. 180 cc water (not in photo)
*1 rice cooker cup = 180 cc

<Directions>
1.

Rinse rice, drain, and let sit for 30+ minutes.

2.

Remove root ends of shimeji.
Remove skin and bones of salmon, and crumble into chunks. 

3.

Add sake and soy sauce to rice, and add water to 1-cup mark.

Add shimeji and salmon, mix, and cook.

4.

When done, wait 10 minutes, then gently turn.
Ready to serve!

<Notes>

• If using fresh salmon, lightly salt, let sit 10+ minutes, wipe off moisture that appears on surface (to prevent fishy smell at the end), then grill. Or, you can use fresh salmon as is without grilling, if your salmon is super fresh.
• Desalinating shiozake salted salmon for 6+ hours results in the fish having 80+% less sodium.

(Last updated: October 21, 2015)

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