Equipment
Ingredients
Rice and Seasoning Liquid
- 300 g short-grain japanese rice, uncooked
- 350 ml dashi stock, cooled
- 30 ml sake
- 30 ml mirin
- 30 ml light soy sauce
- 2 g kosher salt
Toppings
- 150 g shrimp, peeled, deveined, tails removed
- 150 g squid, cleaned
- 100 g fresh shiitake mushrooms, stems removed
- 10 g fresh ginger, peeled
- 75 g green peas, fresh or thawed from frozen
Nutrition (per serving)
Method
Place the short-grain rice in a mixing bowl, cover with cold water, and swirl quickly. Pour off the water. Repeat this gentle washing process 3 to 4 times until the water is mostly clear. Transfer the rice to a fine mesh strainer and let it drain completely for 15 minutes.
In a clean mixing bowl, whisk together the dashi stock, sake, mirin, light soy sauce, and kosher salt until well combined.
Thinly slice the shiitake mushroom caps. Cut the peeled ginger into fine julienne strips. Score the squid lightly in a crisscross pattern on the inner side, then cut into bite-sized pieces. Ensure the shrimp are fully peeled and patted dry.
Transfer the drained rice into the heavy-bottomed pot. Pour the dashi seasoning mixture evenly over the rice. Arrange the julienned ginger, sliced shiitake mushrooms, shrimp, and squid in a flat layer on top. Do not stir the ingredients into the rice.
Place the pot uncovered over medium-high heat until the liquid reaches a rolling boil around 100 C / 212 F. Immediately cover with a tight-fitting lid, reduce the heat to the lowest setting, and simmer undisturbed for 15 minutes. The seafood will easily surpass the safe internal temperature of 63 C / 145 F during this steam.
Turn off the heat. Quickly open the lid, scatter the green peas over the top of the seafood and rice, and immediately close the lid again. Let the pot rest undisturbed off the heat for 10 minutes to finish steaming.
Remove the lid. Using a rice paddle, gently cut into the rice and fold it from the bottom up, incorporating the seafood, mushrooms, and peas evenly without mashing the grains. Serve hot.
Chef's Notes
- Using light soy sauce, known as usukuchi, preserves the beautiful pale color of the rice and vibrance of the seafood, whereas regular soy sauce will dye the dish brown.
- Do not stir the raw ingredients into the rice before cooking. Rice needs direct contact with the liquid at the bottom of the pot to gelatinize properly.
- Washing the rice vigorously removes excess surface starch, but draining it for a full 15 minutes is the true secret. This allows the grain to absorb the dashi fully rather than just the water it was washed in.
Storage
Refrigerator: 3 days — Store in an airtight container. Reheat gently in the microwave with a damp paper towel over the bowl to rehydrate the rice. Seafood texture may degrade slightly.
Freezer: 1 month — Freeze in individual portions tightly wrapped in plastic wrap while still warm to lock in moisture.
