Japanese-Style Rice with Flaked Salmon and Shiitake Mushrooms (Sake to Kinoko Takikomi Gohan)

This recipe is our version of a dish we learned from Elizabeth Andoh. The salmon here is thinly sliced and marinated in a mixture of soy sauce, sake and mirin, and it serves more as a flavoring for the rice than as a feature protein. After the fish marinates, the soy mixture is repurposed as a seasoning for the rice as it steams. Layering the salmon slices onto the rice after cooking and giving the rice a final quick burst of medium-high heat ensures the fish doesn’t dry out. If you like, serve the rice with lemon wedges and additional soy sauce.