• Miwa



<Yield> 4 servings

<Prep time> 15 mins (It doesn’t include time to soak the rice)

<Cook time> 25 mins


Japanese sushi rice 2 cups (300g)

salmon (150g)

shimeji mushroom ( 150g)

carrot, ½ cup, shredded (80g)

burdock, ⅓ cup, shredded ( 50g)


salt ½ tsp for rice / ¼ tsp for salmon

soy sauce 1tbsp

sake / rice wine 1 tbsp

water 2 cups (400m)l


1; Rinse the rice and soak it for 1 hour in water. Drain the water.

2; Sprinkle ¼ tsp of salt on salmon fillet. Leave it for 10 mins. Wipe off the moisture by patting with clean kitchen cloth or paper towel.

Shred carrot and burdock into thin matchsticks. Remove the stem of shimeji mushrooms.

3; In the pot, place rice( step1) and add ½ tsp of salt, soy sauce, sake and water. Mix them together. Place burdock, carrot , mushroom and salmon on top.

4; Cook it on high heat. Once it comes to a boil, close the lid and reduce the heat to low. Cook it for 10 mins.

After 10 mins, bring the heat to high for 10-15 seconds. Off the heat and let it steam for 15 mins with the lid on.

5; Open the lid and remove the salmon. Mix the rice from the bottom to the top. Remove the bone and skin from the salmon and put the salmon meat back into the rice. One more mix and ready to be enjoyed.

<Miwa’s tips> ※Watch more on YouTube!

1; If you don’t have burdock, use ginger and leeks to reduce the fishy smell.

2; Please do not open the lid in step 4 until the steaming process is done.

<Storage time>

Keep it in an air-tight container in the fridge for 4 days.

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2021/11/13 MIWA