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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Soak the shiitake mushrooms and dried scallops ahead of time until softened. Once softened, slice the mushrooms and break the scallops into small pieces.
Remove the skin on the salmon by angling the knife into the skin, then with your left hand pull the skin and use the knife to do the work for you.
Cut the salmon into chunky pieces, then add sake and soy sauce.
Heat oil in a pot on medium high heat, add the ginger, shallots and dried shrimp and fry until fragrant.
Add the mushrooms, scallops and washed rice. Mix it all around, then add salt and the soaking liquid from the mushrooms and scallops.
Once the liquid boils, cover with a lid and turn down the heat to low. Cook until the rice is tender.
Remove the lid and add the salmon on top, then put the lid back on to cook until the salmon is cooked through.
Add soy sauce and top with spring onions.
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Do not throw away the soaking liquid from the mushrooms and scallops, it is used to cook the rice.
The liquid ratio is 1 part rice to 1.5 parts liquid.
Can I use fresh mushrooms instead of dried?
Yes, but the soaking liquid from dried mushrooms adds extra flavor to the rice.
What can I use instead of sake?
You can substitute sake with dry white wine or omit it if preferred.
How do I know when the salmon is cooked?
The salmon is cooked when it is opaque and flakes easily with a fork.
Can I prepare the ingredients in advance?
Yes, you can soak the mushrooms and scallops in advance and store them in the fridge until ready to use.
Is it necessary to remove the salmon skin?
Removing the skin is optional, but it helps the flavors to penetrate the salmon better.
