Jill's Takikomi Gohan Wild Alaskan King Salmon Recipe

Jill's Takikomi Gohan Wild Alaskan King Salmon

March 09, 2017

One of my favorite parts of doing what I do is getting to know my members. If I haven't said it yet, you guys are awesome!  It's been such a pleasure getting to know you, deliveries are always my favorite day of the month because I get to see so many of you.  <3

And I REEEEAAALLLLY love when you share your recipes with me. This one is special - Jill sent it to me a while back and I'm finally getting around to sharing it. It is inspired by Japanese cuisine and requires a 3 Cup rice cooker, although you can use a larger rice cooker if you'd like to cook a larger batch. Simply adjust the ingredients accordingly.

The recipe is called Jill's Takikomi Gohan and uses salmon cut kirimi style. Takikomi Gohan basically means "mixed rice," and to the best of my understanding, Kirimi is the Japanese term for "cutting or slicing meat or fish", in this case into a steak approximately the thickness of two fingers.


Jill's Takikomi Gohan with Kirimi Cut Salmon


2 Cups of Japanese (short grain) Rice (I prefer Tamaki Gold for its excellent flavor and texture)

3 Tablespoons of Shoyu (Soy Sauce)

2 Tablespoons of Cooking Sake (see mirin below) 

1 Tablespoon of Sugar (see mirin below) 

3 tablespoons of Mirin (Sweet Cooking Sake) (OR substitute cooking sake and sugar) 

1 - 3″ x  3″ sheet of Konbu (dried kelp), rinse before soaking

Approximately 3-6 dried shiitake mushrooms

Approximately 3/4 lb of Wild Alaskan King Salmon, cut kirimi style (see note below)

Water, measured for the 2 cups of rice (using the marks on the rice cooker bowl or, alternatively, for each cup of rice, measure 1 1/4 cups using the rice cooker rice measuring cup - see note below)

***Grated carrot and burdock root and other japanese vegetables can also be added to the pot prior to cooking as long as the pot contents don't exceed the maximum capacity of the rice cooker.


Komatsuna (variety of spinach) or Mizuna or another leafy green

Kaiware (radish sprouts)

Nira (garlic chive)


Bunashimeji or maitake or beech or king trumpet mushrooms, sauteed

If you can't find the garnishes at your local supermarket, your local Japanese/asian markets such as Nijiya, Mitsuwa, or 99 Ranch are good places to find them.
A cup of rice is measured using the measuring cup in the rice cooker. The water should be done in the same way. Imperial cups are much larger than the rice measuring cups.
A kirimi is a crosscut/slice of salmon approximately the thickness of the forefinger and the middlefinger. A quick Google search for "salmon kirimi style" will yield excellent images.

Jill's Takikimi Gohan Wild Alaskan King Salmon Recipe Shitake Mushrooms

Take the rice cooker bowl. Rinse and cut the piece of kombu to fit if necessary. Add the dried shiitake mushrooms to the bowl. Fill the bowl with enough water to cover the kelp and mushrooms. Both the kelp and mushrooms should be submersed. Let stand for 30 minutes. This will make the stock and soften the kelp. DO NOT DISCARD THIS WATER/STOCK.

Jill's Takikomi Gohan Wild Alaskan King Salmon Recipe Shitake and Kelp
Use a pair of scissors or a knife to slice the kelp into thin strips, as thin as you have patience for, approximately 1″ long. Do the same with the mushrooms. Return kelp and mushrooms into the stock. 

Gently rinse the rice to be cooked, making sure not to break the grains into tiny pieces. Tamaki Gold brand rice requires soaking and rinsing until the water runs clear. Follow the instructions on the bag, if available. Drain water from rice. Place rice into the cooking container with kelp, mushrooms, and stock. If you do not have enough stock for the amount of rice, add filtered water.

Add in soy sauce, cooking sake, and sugar or substitute mirin for the sake and the sugar. Mix thoroughly, using your hand to ensure an even mixture. Let stand for 15 minutes while doing the next step.

Grill the salmon at high heat to sear the surface. Cook only enough to color the surface and make it crispy. Alternately, use a frying pan to sear the surface of the salmon. Ideally, use no oil. The salmon does not need to be thoroughly be cooked. This step is intended to add texture to the salmon and bring out some of its scent.

Jill's Takikomi Gohan Wild Alaskan King Salmon Recipe King Salmon in rice cooker

Place seared salmon on top of rice. It needs only to sit on the top. Cover, and begin the cooking cycle on the rice cooker (white rice/mixed cycle). No time modification needs to be made on an electric rice cooker.

Jill's Takikomi Gohan Wild Alaskan King Salmon Recipe with rice

When cooker is finished, let stand for 5-10 minutes. Take the shamoji (rice paddle) and use the edge to “cut” the salmon into the rice. Break apart the salmon (steamed, it should do so readily) as you mix it thoroughly. Do NOT use the flat side to squish the rice and turn it into a featureless mush.

Garnish with your choice of greens and mushrooms and serve.

Jill's Takikomi Gohan Wild Alaskan King Salmon Bowl Recipe

Jill's Takikomi Gohan Wild Alaskan King Salmon is an amazing dish, flavorful, healthy, and a little different from your usual salmon dinner.  I hope you like it as much as we do!

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