Steps

1. Season 2 pieces of salmon with a little Cooking Sake (Rice Wine) and a little salt, and let sit for 10 minutes.
   🕒 00:51
2. Trim the stems from 5 shiso leaves, roll them up, and thinly slice.
   🕒 01:02
3. Remove the woody ends from 1/2 bunch of shimeji mushrooms and separate them into bite-sized pieces.
   🕒 01:09
4. In a bowl, mix 240ml water, 2 tbsp Soy Sauce, 2 tbsp Mirin (Sweet Rice Wine), 1/2 tsp + a pinch Dashi powder, and 1/4 tsp salt to make the dashi broth.
   🕒 01:18
5. Rinse the mochigome (glutinous rice), soak it in water for 1 hour, then drain for 30 minutes.
   🕒 01:33
6. Melt 5g butter on a preheated low-temperature hot plate and cook the prepared salmon.
   🕒 01:45
7. Once the skin side of the salmon is browned, flip and cook the flesh side.
   🕒 02:02
8. Remove the salmon once it's nicely browned and cooked through.
   🕒 02:17
9. Remove the skin and small bones from the cooked salmon, then flake the flesh.
   🕒 02:24
10. Melt 5g butter on the hot plate and stir-fry the shimeji mushrooms.
    🕒 02:31
11. Once the mushrooms are cooked, add the drained mochigome (glutinous rice).
    🕒 02:52
12. Stir everything together to coat the rice grains with oil.
    🕒 02:58
13. Once the oil has coated the rice, add the prepared dashi broth.
    🕒 03:07
14. After adding the dashi broth, bring it to a boil from the center.
    🕒 03:18
15. Once simmering, reduce to low heat and stir-fry the rice, allowing it to absorb the moisture. [This is the key!] If your hot plate's heat is too high, switch to warm or low, and adjust the heat to prevent burning while cooking.
    🕒 03:36
16. Cook while stirring for about 3 minutes on low heat. Once the moisture is almost gone, turn off the heat.
    🕒 04:02
17. Spread the mochigome (glutinous rice) and shimeji mushrooms evenly across the hot plate.
    🕒 04:10
18. Flatten the surface of the rice.
    🕒 04:14
19. Scatter the flaked salmon over the top. [This is the key!] Double-check for any small bones before scattering to ensure they are not a hazard when eating.
    🕒 04:17
20. After scattering the salmon, cover with a lid and cook on low heat for 12 minutes. [This is the key!] Hot plates tend to burn easily, so adjust the heat while cooking.
    🕒 04:33
21. After 12 minutes of cooking, turn off the heat when the rice has absorbed most of the moisture and is almost cooked through.
    🕒 05:08
22. Cover with a lid and steam for 15 minutes.
    🕒 05:22
23. After steaming for 15 minutes and ensuring there are no uncooked centers, mix everything together.
    🕒 05:39
24. Once mixed, scatter the thinly sliced shiso leaves over the top.
    🕒 06:05
25. After scattering the shiso leaves, sprinkle the toasted white sesame seeds evenly over the dish.
    🕒 06:16