Steps

1. Lightly rinse 180g of rice twice, just enough to wet the surface. [The Key Point!] Rinsing the rice prevents it from remaining hard in the center. For mixed rice with added saltiness, it's crucial to pre-soak the grains.
   🕒 01:03
2. Cover the rinsed rice with plastic wrap and let it sit in the refrigerator for about 30 minutes. [The Key Point!] This 30-minute soak ensures the moisture penetrates the rice grains thoroughly.
   🕒 02:00
3. Transfer the rice, which has soaked for 30 minutes, into the rice cooker.
   🕒 02:22
4. Slightly open the canned mackerel and add 60-70g of the liquid into the rice cooker.
   🕒 02:30
5. Add 1 tbsp Soy Sauce and 1 tbsp Mirin (Sweet Rice Wine).
   🕒 03:00
6. Add water until the total liquid reaches 200g. Gently level the rice without mixing. [The Key Point!] For new rice, use 200g of water; for older rice, use 210g. Mixing the rice can negatively affect the final texture.
   🕒 03:10
7. Add the lightly crushed green parts of Japanese leek (to taste) to the pot to eliminate any fishy odor.
   🕒 03:33
8. Drain the mackerel and flake it lightly with a fork, leaving about 1/3 in larger chunks.
   🕒 03:50
9. Spread the flaked mackerel over the leek, being careful not to mix it with the rice. [The Key Point!] Leaving some mackerel in chunks allows you to enjoy its texture and flavor. Mixing it with the rice can lead to uneven cooking.
   🕒 04:05
10. Set the rice cooker to the normal cooking mode and start the cycle.
    🕒 04:22
11. Lightly squeeze the excess water from 1 pack (45g) of Sweet Pickled Ginger. Be careful not to squeeze too hard.
    🕒 04:31
12. Finely chop the squeezed Sweet Pickled Ginger.
    🕒 05:11
13. Fluff the chopped pickled ginger to prevent clumping and transfer it to a bowl or container. [The Key Point!] Using store-bought pickled ginger ensures it retains a pleasant texture when mixed with the rice.
    🕒 05:52
14. Once the rice is cooked, remove the Japanese leek and any large chunks of mackerel from the rice cooker.
    🕒 06:06
15. Thoroughly mix the remaining rice with the flaked mackerel.
    🕒 06:37
16. Mix in half of the chopped pickled ginger into the cooked rice. [The Key Point!] Mixing in half of the pickled ginger and reserving the rest for topping creates a well-balanced flavor.
    🕒 07:00
17. Evenly spread the rice mixed with pickled ginger onto a serving plate.
    🕒 07:25
18. Sprinkle the remaining pickled ginger over the surface.
    🕒 07:43
19. Arrange the reserved large chunks of mackerel on top.
    🕒 07:46
20. Finally, generously sprinkle with scallions. [The Key Point!] The finishing touch of scallions helps to mellow any remaining fishiness, adding a crisp texture and a beautiful appearance.
    🕒 07:56