Salmon & Mushroom Takikomi Gohan

Steps

1. 1
   Heat a pan and sear both sides of the salted salmon until nicely browned, then set aside to cool (a fan can speed this up).
2. 2
   If using fresh unsalted salmon, remove skin and bones, marinate briefly in shiro-dashi, then pan-fry.
3. 3
   Once cool enough to handle, peel off the skin and carefully check with your fingers to remove all small bones.
4. 4
   Place the rinsed rice into the rice cooker and add about 2 tablespoons of shiro-dashi.
5. 5
   Add water, using slightly less than the usual amount since the mushrooms will release moisture during cooking.
6. 6
   Evenly spread the shimeji mushrooms over the rice, sprinkle the corn on top, then place the seared salmon on top without mixing everything together.
7. 7
   Cook using the rice cooker's 'takikomi' mode if available, which cooks a bit longer for a crispy crust; otherwise use the regular cooking setting.
8. 8
   Once done, open the lid and gently fluff the rice without crushing the grains.
9. 9
   Serve into a bowl, sprinkle with crushed toasted sesame seeds and chopped spring onion, then top with a pat of butter before enjoying.