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BAM 40: Ikura Don (Salmon Roe Rice Bowl), Shitake and Green Onion Osumashi and Salad.

BAM 39: Teriyaki Chicken, Okara salad, Daikon with Chirimen jyako and Rice.

BAM 38: Shake (Salmon) Rice, Satoimo and shimeji miso shiru, hiyayakko with komatsuna and salmon skin daikon oroshi

BAM 37: Sui-gyoza 3 (3 of 3)

BAM 36: Sui-gyoza 2 (2 of 3)

BAM 35: Cabbage Salad with Sesame Dressing, Suigyoza Soup, Eggplant and Bell Pepper Miso Stir fry and Rice

Matsutake Gohan

BAM 33: Yakiniku, Kimchi, Kimchee, Soy Bean Soup and Rice

BAM 32: Wafū Pasta 3: Sansai (Mountain Vegetable) Pasta

BAM 31: Nasu no Tuskemono (Fast and Easy), Turkey Hijiki Niku Dango (Meat Ball), Negitama (Egg and green onion) Miso Soup and Rice

Cooking Perfect Stove Top Japanese Rice (Update)

BAM 30: Okonomiyaki (American-Kitchen)

BAM 29: Okonomiyaki (Buta Tama) (Easy Breezy)

BAM 28: Classic Osaka-Style Okonomiyaki (Buta tama)

BAM 27: Hiyashi Chuka

BAM 26: Southern-Japanese Build-a-Meal featuring Fried Chicken with Umeboshi Honey Dipping Sauce, Tofu Macaroni Salad and Okara Cornbread

BAM 25: Vegan Build-a-Meal Nagaimo Pancake, Lemon Daikon, Myoga and Red Potato Miso Soup and Rice.

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BAM 38: Shake (Salmon) Rice, Satoimo and shimeji miso shiru, hiyayakko with komatsuna and salmon skin daikon oroshi

Saturday, December 11th, 2010
BAM 38

I was supposed to post my daigaku imo recipe next but unfortunately it's not ready yet and I have other things to post so on to shake (salmon) gohan. Out of all the maze gohan (mixed rice) recipes I've posted, salmon rice is the prettiest because the pale orange, white and green make a nice contrast. I choose not to use soy sauce to keep it pretty. After all, we eat with our eye first don't we? However, I must admit that taste is king so you mustn't ignore all important matters such as prepping the fish and cooking it properly. It's important to prep the fish with salt and sake before cooking because it can be the difference between fishy and heavenly. You also want to pay close attention to the fish while you're cooking it so that it doesn't overcook because fish it can go from succulent to dry very quickly. The great thing about this recipe is that salmon is such a tasty fish that you don't need a lot of seasonings, in fact all I use is salt, a little mirin and some sake on the fish.

I've seen some recipes that call for the fish to be placed directly into the rice cooker and to cook it with the skin on. I highly recommend that you remove the skin because it will make the rice fishy even if you treat it with sake and salt. I also prefer baking it in the toaster oven and mixing it into the rice later on.

  • 2 + 1/4 cups of medium grain Japanese rice. (equivalent to 3 Japanese cups)
  • 2 (1 inch thick) salmon steaks (approx. 0.75 lb)
  • 3 tsp. kosher or sea salt, divided
  • 2 tbsp. sake
  • mirin
  • shiso leaves for garnish

  1. Prep the salmon the night before by rubbing it with 2 teaspoons for the kosher or sea salt and sprinkling it with sake. Put in a tupperware and refrigerate.
  2. Wash the rice and add water up to the 3 line and take out 1 tbsp of water and add in 1 tbsp. of mirin and the remaining 1 tsp. of the salt.
  3. Brush the rack with vegetable oil
  4. Put the fish on the rack skin side up.
  5. Cook for about 8-10 minutes on broil (toaster oven) or until the skin starts to puff up.
  6. Flip the salmon and cook for another 8-10 minutes until the fish is done. (Be careful not to overcook the salmon since it's easy to do that. If you're making it for the first time, check the fish at 7 minutes)
  7. Pull off the skin and search for bones. Leave the fish in chunks since it will break apart when you mix it in with the rice.
  8. Mix the rice first and then add the fish and gently incorporate the fish.
  9. Serve into a bowl and garnish with shiso.

I used two salmon steaks for 3 cups (Japanese) of rice.
Shake gohan_salmon

Prep the fish by sprinkling with sake and rubbing with sea salt.
Shake gohan_salt and sake

Add mirin and salt and give the rice a whirl. (I leave soy sauce out to keep it white.)
Shake gohan_rice

If you use a toaster oven, brush the rack with vegetable oil to keep it from sticking. Put the rack closest to the top.
Shake gohan_grease with oil

Fill a pan with water and put it on the bottom shelf. Place the fish on the rack with the skin side up and cook on broil for 8-10 minutes.
Shake gohan_skin side up

When the fish is done, the skin should start to bubble.
Shake gohan_flip salmon

Flip the salmon over and cook on the other other side for an additional 8-10 minutes.
Shake gohan_cook other side

Pull off the skin from the fish. (Save it for another dish.)
Shake gohan_pull off skin

Pull out any bones. Yes, I used rubber gloves here cuz it was hot and I was ready to eat! (Luckily salmon doesn't have a lot of bones.)
Shake gohan_pull out any bones

Don't break it up too much. Leave the salmon in chunks.
Shake gohan_leave in chunks

Mix the rice first and then add the salmon.
Shake gohan_add to rice

Lightly mix the rice to incorporate the salmon.
Shake gohan_mix well

Serve a big heaping of rice in a bowl and garnish with shiso.
Shake gohan_topped with shiso

From the top now. Christmas table cloth makes its debut.
Shake gohan_from the top

tags: Shiso  Salmon  Rice  Sake  Mirin 
Hi, I have just posted a Shiso recipe too, I run <a href="">Japanese cooking Lessons</a> in London, UK. Please let me know what you think! I love your site by the way, it is always good to find new recipes! Yuki
— Yuki, June 12th, 2011
Tag List
tags (categories)
Soy Sauce [25]
Dashijiru [23]
Rice [19]
Daikon [14]
Egg [14]
Vegan [13]
Sesame Seed Oil [12]
Katsuobushi [11]
Chicken [11]
Kyuri [9]
Shiso [9]
Mayonnaise [8]
Miso [8]
Tofu [8]
Shoga [8]
Sake [8]
Cabbage [7]
Garlic [7]
Beef [7]
Vegetarian [7]
Pork [6]
Miso soup [6]
Vinegar [6]
Mirin [6]
Age [5]
Umeboshi [5]
Carrots [5]
Carrot [5]
Green Onion [5]
Hakusai [5]

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