My super-easy ‘Salmon Takikomigohan’ is becoming popular. One of my friends has been cooking it repeatedly. However, ‘Salmon Mazegohan’ is a lot tastier and I like it more even though I have to cook Salmon separately.
‘Grilled Salmon & Watercress Mazegohan’, which I introduced on the other day, sounds time-consuming because of the word ‘Grilled’. Remember you can just pan-fry the Salmon. Here is the fuss-free ‘Salmon Mazegohan’ recipe with Wakame (a sea vegetable) that is easy to find. If you can’t find Wakame, use Nori sheets instead. No ‘Mazegohan’ can be easier than this one.
Japanese Short Grain Rice 2 cups *180ml cup
Sake (Rice Wine) 2 tablespoons
Soy Sauce 1 tablespoon
Dashi Stock 400ml *OR Water 400ml & Dashi Powder 1/2 teaspoon
Salmon Fillets OR Off-cuts 200 to 300g *skinless, bones removed
Salt 1/2 to 1 teaspoon
Dried Cut Wakame 2 tablespoons *OR 2 sheets Nori
Toasted Sesame Seeds 1 tablespoon
Spring Onion 1 to 2 *finely chopped
Wash Rice by stirring it thoroughly in water with your hand and drain the water. Repeat this a few more times until water flows through clear.
Drain the rice and put it into the rice cooker’s inner pot. Add the Dashi Stock, Sake and Soy Sauce. Add more Water if needed to make the liquid up to the 2-cups-marking. Press ‘COOK’ button to start cooking.
Soak the Dried Cut Wakame in cold water until soft, drain well.
Cut skinless Salmon Fillets into chunky pieces, sprinkle a generous amount of Salt over. I used 1 teaspoon Salt for 280g Salmon.
Pan-fry the Salmon pieces until browned and cooked though.
When the rice is cooked, let it steamed for 10 minutes. Add cooked Salmon, Wakame (OR toasted Nori sheets torn into small pieces) and Sesame Seeds, loosen the rice and mix gently to combine well. *Note: Toast Nori sheets over flames just before adding to the rice.
Sprinkle some chopped Spring Onion on top and enjoy.