How to Make Salmon Maze Gohan (Japanese Mixed Rice)

By Sudachi · 40 min

Ingredients

Instructions

1. Keep the cooked rice warm.
2. Sprinkle the salmon fillets (200 g) with salt (¼ tsp) on both sides and leave for 15 minutes.
3. Thinly slice the mushrooms (100 g), cut the carrots (100 g) into matchsticks, finely cut the ginger (1 tbsp) and shred the shiso leaves (5).
4. After 15 minutes, pat the salmon dry with kitchen paper.
5. Heat a pan on medium and add the oil (1 tsp). Place the salmon skin side down and fry for 2 minutes without moving it. Flip and fry the other side for 2-3 minutes.
6. Add the mushrooms, carrots and ginger to the pan and stir-fry together, breaking the salmon into flakes with a spatula.
7. When the vegetables have softened, push everything to one side, pour the mirin (2 tsp) into the empty space and let it bubble for 10-15 seconds. Add the soy sauce (1½ tbsp) and let it bubble and reduce for about 10-15 seconds.
8. Mix the salmon and vegetables into the reduced mirin and soy sauce until evenly coated, then turn off the heat and stir in the butter (1 tbsp) until melted.
9. Sprinkle the rice vinegar (¼ tsp) and ground sesame seeds (1 tbsp) over the rice (660 g) and fold them in with a rice paddle.
10. Add the pan contents to the rice and mix with a cut-and-fold motion so the rice does not get crushed.
11. Taste and add more soy sauce or sesame seeds if needed. Divide into bowls and top with the kizami nori and shredded shiso.

Summarized from Sudachi's video. Watch it for the details.

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