Salmon & Wakame Mazegohan

Name: Salmon & Wakame Mazegohan
Yield: 4 servings
Cuisine: British
Ingredients: 2 cups Japanese Short Grain Rice *180ml cup; 2 tablespoons Sake (Rice Wine); 1 tablespoon Soy Sauce; 400 ml Dashi Stock *OR Water 400ml & Dashi Powder 1/2 teaspoon; 200-300 g Salmon Fillets OR Off-cuts *skinless, bones removed; 1/2-1 teaspoon Salt; 2 tablespoons Dried Cut Wakame *OR 2 sheets Nori; 1 tablespoon Toasted Sesame Seeds; 1-2 Spring Onion *finely chopped

Hiroko Liston @hirokoliston

Melbourne, Australia

My super-easy ‘Salmon Takikomi Gohan’ is becoming popular. 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.

Hiroko Liston @hirokoliston

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Ingredients

4 servings

2 cupsJapanese Short Grain Rice *180ml cup
2 tablespoonsSake (Rice Wine)
1 tablespoonSoy Sauce
400 mlDashi Stock *OR Water 400ml & Dashi Powder 1/2 teaspoon
200-300 gSalmon Fillets OR Off-cuts *skinless, bones removed
1/2-1 teaspoonSalt
2 tablespoonsDried Cut Wakame *OR 2 sheets Nori
1 tablespoonToasted Sesame Seeds
1-2Spring Onion *finely chopped

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Steps

1

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.
2

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.
3

Soak the Dried Cut Wakame in cold water until soft, drain well.
4

Cut skinless Salmon Fillets into chunky pieces, sprinkle a generous amount of Salt over. I used 1 teaspoon Salt for 280g Salmon.
5

Pan-fry the Salmon pieces until browned and cooked though.
6

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.
7

Sprinkle some chopped Spring Onion on top and enjoy.