If you are a big fan of Japanese food, you may have tasted ‘Yuzu Koshō’. It is a Japanese condiment, that is made with zest of Yuzu (a citrus fruit), Green Chilli and Salt. Many Asian grocery stores sell ‘Yuzu Koshō’ in a tube. Today I added it to this Salmon & Shimeji Takikomigohan. The refreshing fragrance and the spiciness of ‘Yuzu Koshō’ would take this simple rice dish to next level.


4 Servings


300g Salmon Fillets OR Off-cuts skinless, bones removed
1 to 2 tablespoons Sake (Rice Wine)
1/2 teaspoon Salt
2 cups (*180ml cup) Japanese Short Grain Rice
400ml Dashi Stock *OR 400ml Water & 1/2 teaspoon Dashi Powder
5 to 6 thin slices Ginger *cut into fine strips
1 tablespoon Soy Sauce *1 tablespoon is 15ml, add extra for stronger flavour
150g Shimeji *OR other Asian Mushrooms, e.g. Oyster Mushrooms
1 to 2 teaspoons Yuzu Koshō
Finely chopped Spring Onion
Toasted Sesame Seeds

  1. Cut skinless Salmon Fillets into chunky pieces, sprinkle with Sake (Rice Wine) and Salt, and massage. Cover and rest in the fridge for 1 hour.
  2. Cut off the bottom of Shimeji and tear into small pieces. *Note: If you use other Asian Mushrooms, cut into bite-size pieces if large.
  3. Wash Rice, drain, and place in the rice cooker’s inner pot. Add the Dashi Stock and Soy Sauce, and gently stir. *Note: For stronger flavour, you can add extra 1/2 tablespoon Soy Sauce.
  4. Scatter Ginger, place Shimeji (OR other Asian Mushrooms) and Salmon pieces with all the liquid, but DO NOT stir.

  5. Press ‘COOK’ button to start cooking. When the rice is cooked, let it steamed for 10 minutes. Then add Yuzu Koshō and mix to combine.
  6. Sprinkle with some finely chopped Spring Onion and Sesame Seeds, and enjoy.