Rinse the rice and drain in a strainer for 30 minutes. Remove the bones from the salmon, cut into bite-sized pieces, and sprinkle with sake.

Make the dashi stock: Add water and kombu to a pot and heat. Remove the kombu just before it boils, then add the bonito flakes.

When it comes to a boil, turn off the heat. Once the bonito flakes sink, strain the stock.

Remove the edamame from the pods and peel off the thin skins. Trim the base from the shimeji mushrooms and separate into small clusters.

Peel the carrot and cut into thin strips. Cut the burdock root in half lengthwise, then slice diagonally into 1/8-inch (2–3 mm) pieces. Soak in water to remove bitterness.

Cut the kombu used for dashi in half, then slice into thin strips about 1/8 inch (3 mm) wide.

Add the drained rice and ingredients labeled A to the rice cooker. Pour in the dashi stock up to the regular water line for cooking rice.

Gently mix, then add the salmon, vegetables from steps 4, 5, and 6. Start the rice cooker.

When the rice is done, let it steam for 10 minutes, then serve in bowls.