Putting grilled salmon into the rice pot is one of our favorite takikomigohan recipes. Especially when we have some ikura or sujiko in the house. But I wanted a change-up on our our standard salmon takikomigohan. This recipe is great if you find small bits and pieces of salmon for sale at your fishmonger.
In this version, I grilled the salmon and added it to the rice pot as usual (see recipe above). And, after the rice was cooked, flaked the salmon, removed any bones and the skin and returned the flaked salmon to the rice pot. This time I threw in some butter, salt, and pepper and incorporated the salmon into the rice. Easy and something that we'll make again and again.
