Salmon Takikomi Gohan
on Feb 26, 2026
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This homey Japanese rice dish, here made with salmon, is filled with umami and is the very definition of comfort food. Takikomi Gohan or Taki Gomi Gohan means “clay pot mixed rice.” Though I don’t make mine in a clay pot, I was taught this recipe by my friend and pottery teacher Risa Nishiri, who grew up with this dish and makes it for herself, often for a simple dinner.
It’s made with medium-grain rice and a filet of salmon, plus many of the seasonings that make Japanese food so craveable.
What's In This Post?
Katie’s Top Takikomi Takeaways
The recipe comes by way of my friend Risa, who is also the sensei and owner of the Japanese pottery studio I belong to in NYC. When I asked her what meals she cooks for herself regularly, simple and cozy, this was the first recipe she mentioned. I worked on it for months, brought it in for her to test, and finally, I think I have it.
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This rice recipe, traditionally made in a clay pot, is another variation of a Japanese dish I learned from my friend and pottery teacher Risa. It can be made with chicken, vegetable-based, or with salmon.
Risa says that the best piece of salmon to use for this dish is the fatty tail of the salmon. She recommends cooking the fish with the skin on, which enhances the flavor and moistness of the fish, and removing the skin after it’s cooked.
Ingredients for Takikomi Gohan With Salmon
Some of these ingredients can be found at Japanese or Asian grocery stores or well-stocked markets with robust Asian sections. You can also buy these ingredients easily online, so they are definitely findable!
For the Rice
- Dried and fresh mushrooms – Risa recommends dried shiitake mushrooms, and fresh oyster and beech mushrooms, but you can see below for other mushroom substitutions.
- Hijiki – Hijiki is a type of seaweed that is used as a seasoning and to add color to a dish. It is often used in salads as well.
- Short-grain rice – Don’t try this with long-grain rice; you need Japanese short-grain rice. I like Nikiri, x, and x.
- Water
- Less sodium vegetable or chicken broth
- Kosher salt
- Soy sauce – One type I really like using in this dish is the xx.
- Sake – Rice wine (actually a brewed rice beverage).
- Mirin – A sweet rice wine; you can substitute 1 teaspoon of sugar instead.
- Bonito flakes
- Salmon – Risa recommends the fatty tail of salmon, but you can use any 10-ounce or so salmon filet. Try to get salmon with the skin on, which adds flavor, richness, and moistness to the rice.
- Carrot – Adds a nice pop of color, plus a variation in texture.
To Serve (pick and choose)
You can use any and all of these toppings together, which really brighten up this umami-rich dish.
- Mitsuba leaves (Japanese chervil)
- Toasted sesame seeds – My friend gave me a package of sesame seeds infused with wasabi (Japanese horseradish), and I absolutely love them on this dish.
- Sliced scallions – use the white and green parts
- Sliced or diced pickled vegetables (such as plums, radishes, or cucumbers)
- Shredded nori (toasted seaweed)
To Toast Sesame Seeds
Toast sesame seeds in a large, dry skillet over medium heat for a couple of minutes, until golden. Move to a plate and wipe out the pan.
How to Make Salmon Takikomi Gohan
- Hydrate the mushrooms and hijiki: Cover the mushrooms with about 1/4 cup of hot water in a small bowl, and let sit for 2 hours. In another bowl, cover the hijiki with water and let sit for 1 hour.
- Soak the rice: Rinse the rice in a fine mesh strainer, then place in a saucepan with a lid. Add the water, broth, salt, soy sauce, sake, mini, and bonito flakes. Let soak for 30 minutes.
- Add the hijiki and any remaining soaking liquid to the pot (there should be about 1 to 2 tablespoons of liquid). Remove the soaked shiitake mushrooms from the liquid and cut them into a few pieces each. Pour about 2 tablespoons of the shiitake soaking liquid into the measuring cup, making best efforts to leave any bits of solids behind. The liquid should cover the rice by about 1/2 inch; add more water if needed. Add the rehydrated shiitakes, carrots, and oyster mushrooms. Lay the salmon skin side down over the rice. Separate the beech mushrooms a bit, and place them on top.
- Bring the liquid to a simmer over medium heat. Once it’s simmering, cover the pot, lower the heat, and continue to simmer, covered, for 15 minutes. Adjust the heat as needed so it stays at a simmer but not a boil. Lower the heat if the liquid starts to bubble too vigorously, but keep the pot covered. After 15 minutes, remove from the heat, DO NOT OPEN THE LID, and let sit covered for 10. Lift the lid and fluff the rice, flaking the salmon into the rice, and removing the skin. Cover the pot again, and let sit for 5 minutes. Fluff the rice once more time.
- Serve hot in bowls, sprinkled with the garnishes.
What To Serve With Takikomi Salmon
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Salmon Takikomi Gohan
Ingredients
- 2 to 3 dried shiitake mushrooms
- 1 to 2 tablespoons hijiki
- 1 ½ cups short-grain rice
- ¾ cup water
- ½ cup less-sodium vegetable or chicken broth
- ¾ teaspoon kosher salt
- 2 tablespoons soy sauce
- 1 to 2 tablespoons sake
- 1 to 2 tablespoons mirin
- 1 to 2 tablespoons crushed bonito flakes (optional)
- 1 carrot (diced or cut into matchsticks; about 1/2 cup)
- ¼ cup roughly chopped oyster mushrooms
- 1 (10-ounce piece) salmon (preferably the tail, and preferably skin on)
- ½ (3 1/2- to 4-ounce) pack beech mushrooms (cut in half crosswise)
To Serve (Optional):
- Matsuba leaves (wild parsley)
- Toasted sesame seeds
- Sliced scallions
- Sliced or diced pickled vegetables (such as plums, radishes, or cucumbers)
- Shredded nori (toasted seaweed)
Instructions
- Place the dried mushrooms in a small bowl and cover with about 1/4 cup hot water. Let it sit for at least 2 hours. Place the hijiki in a small bowl and cover with hot water. Let sit for 1 hour.
- Rinse the rice in a fine mesh strainer until the water runs almost clear. Place the rice in a saucepan with a lid. Add the water, broth, salt, soy sauce, sake, mirin, and bonito flakes. Let soak for 20 to 30 minutes.
- Add the hijiki and any remaining soaking liquid to the pot (there should be about 1 to 2 tablespoons of liquid). Remove the soaked shiitake mushrooms from the liquid and cut them into a few pieces each. Pour about 2 tablespoons of the shiitake soaking liquid into the measuring cup, making best efforts to leave any bits of solids behind. The liquid should cover the rice by about 1/2 inch (see Note); add more water if needed. Add the rehydrated shiitakes, carrots, and oyster mushrooms. Lay the salmon skin side down over the rice. Separate the beech mushrooms a bit, and place them on top.
- Bring the liquid to a simmer over medium heat. Once it’s simmering, cover the pot, lower the heat, and continue to simmer, covered, for 15 minutes. Adjust the heat as needed so it stays at a simmer but not a boil. Lower the heat if the liquid starts to bubble too vigorously, but keep the pot covered. After 15 minutes, remove from the heat, DO NOT OPEN THE LID, and let sit covered for 10. Lift the lid and fluff the rice, flaking the salmon into the rice, and removing the skin. Cover the pot again, and let sit for 5 minutes. Fluff the rice once more time.
- Serve hot in bowls, sprinkled with the garnishes.
