Seasoned Kombu (Kelp) & Salmon Mazegohan

Name: Seasoned Kombu (Kelp) & Salmon Mazegohan
Yield: 4 Servings
Cuisine: British
Ingredients: 2 cups (*180ml cup) Short Grain OR Medium Grain Rice; 4 lightly packed tablespoonfuls Seasoned Kombu (Kelp) *about 25g; 1 can (210 g) Red Salmon; 1 Spring Onion *finely chopped; Toasted Sesame Seeds; Salt *optional

Hiroko Liston @hirokoliston

Melbourne, Australia

This is another popular dish that you can make with ‘Shio Kombu’ (塩昆布), a Japanese product of thinly sliced Kombu (Kelp) that is seasoned with Soy Sauce and Mirin, and looks like coated with Salt. Just mix the Seasoned Kombu and Canned Salmon with freshly cooked Rice. It’s a super simple, easy to make, and delicious.

Hiroko Liston @hirokoliston

Saved

Ingredients

4 Servings

2 cups(*180ml cup) Short Grain OR Medium Grain Rice
4lightly packed tablespoonfuls Seasoned Kombu (Kelp) *about 25g
1 can (210 g)Red Salmon
1Spring Onion *finely chopped
Toasted Sesame Seeds
Salt *optional

Saved

Steps

1

Wash Rice by stirring it thoroughly in water with your hand and drain the water. Repeat this a few times until water flows through clear. *Note: I do this always, but it is up to you.
2

Drain Canned Salmon, the liquid can be added to the Rice, add Water up to the 2-cups marking, and start cooking.
3

Remove unwanted bones and skin from Salmon if you want to do so, and coarsely flake it. When Rice is cooked, add the flaked Salmon and Seasoned Kombu (Kelp) to the Rice, and mix to combine. *Note: Add some Salt if required.
4

Sprinkle with some finely chopped Spring Onion and Toasted Sesame Seeds, and serve.