A delicious mixed rice recipe using canned mackerel and umeboshi, easily made without a knife or dashi. The exquisite balance of mackerel's umami and umeboshi's tartness will have you reaching for seconds. Try this easy Japanese dish that's a hit on social media!
Ingredients
Main Ingredients (2 servings (approx. 2 cups rice))
- Rice, 2 cups
- Canned Mackerel in Brine, 1 can
- Umeboshi (Pickled Plums), 2 pieces
- Shiso Leaves, 3-4 leaves
- White Sesame Seeds, a sprinkle
Seasonings
- Salt, 1/2 tsp
- Soy Sauce, 1 tsp
- Mirin (Sweet Rice Wine), 2 tbsp
Steps
- Rinse 2 cups of rice and drain well. Place in the inner pot of your rice cooker.
- Add water to the inner pot until it reaches just below the 1.5 cup mark. (This is key!) Let the rice soak for 30 minutes to 1 hour for fluffy results.
- After soaking, pour the entire liquid from the canned mackerel into the inner pot.
- Next, add 1/2 tsp salt, 1 tsp soy sauce, and 2 tbsp mirin (sweet rice wine).
- If the water level is below the 2 cup mark after adding the liquid seasonings, add more water.
- Stir well to dissolve the salt.
- Add the mackerel flesh and 2 umeboshi (pickled plums) to the inner pot.
- Set the inner pot in the rice cooker and start cooking.
- Once cooked, remove the pits from the umeboshi before mixing.
- Gently mash the mackerel flesh while mixing it into the rice. (For more plum flavor, consider adding extra umeboshi paste later.)
- Transfer the rice to serving bowls. Tear 3-4 shiso leaves by hand and scatter over the rice.
- Sprinkle with white sesame seeds and serve.
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