Rice Cooker Salmon and Mushroom Takikomi Rice

Add Japanese short-grain rice to the rice cooker pot, then pour in dashi stock, soy sauce, sake, and mirin.

Lay salmon fillets and mushrooms on top of the rice mixture without stirring.

Close the lid and cook on the rice cooker’s white rice or premium setting until finished.

Let the rice rest for a few minutes, then break up salmon fillets, discard any skin or bones if needed, and gently fold everything together before serving.