This rice dish is extremely easy to make if you have a rice cooker. Place all ingredients, except for Edamame Beans, in the rice cooker’s inner pot and press the button to start. I used only 1 can (120g) Sardines in Olive Oil. If you want to add more Sardines, you need to alter the amount of Water and Soy Sauce.


4 Servings


2 cups (*180ml cup) Japanese Short Grain Rice
1 small piece Ginger *cut into fine strips
150g Shimeji
1/2 teaspoon Dashi Powder *I used Kombu (Kelp) Dashi Powder
1 tablespoon Mirin
2 tablespoons Soy Sauce
1 can (120g) Sardines in Olive Oil
1/2 cup Edamame Beans *thawed if frozen
Finely chopped Spring Onion
Toasted Sesame Seeds
Crispy Chilli Oil *optional

  1. Wash Rice, drain, and place in the rice cooker’s inner pot. Add Water up to the 2-cups marking, add Dashi Powder.
  2. Cut off the bottom of Shimeji, tear into smaller pieces, and spread evenly. Sprinkle with Soy Sauce and Mirin. Empty the can of Sardine into the pot, that means you add all the oil and liquid in the can as well.
  3. *Note: If you use a larger size can of Sardines with more liquid, reduce the amount of Soy Sauce slightly as the liquid in the can is quite salty. If you use a can of Sardines in Brine, I recommend to drain the Brine and add 1 tablespoon Oil.
  4. Press ‘COOK’ button to start cooking.
  5. When the rice is cooked, scatter Edamame Beans, let steamed for 10 minutes.
  6. Gently mix to combine. Sprinkle some finely chopped Spring Onion and Toasted Sesame Seeds, and enjoy. *Note: I added Crispy Chilli Oil as well, but it is optional.