Before starting the recipe, here are some important tips for perfect Japanese-style rice:

• Always soak the rice before cooking (30 minutes in summer, 1 hour in winter). This allows the grains to absorb water and cook evenly.
• Use the same amount of water as rice (by volume). For example: 2 cups of rice = 2 cups of water.
• If you want to achieve the typical texture of Japanese rice but don't have access to Japanese rice, you can use Camargue rice or sushi rice (Calrose), which are easily found in French supermarkets.

Preparation

1. Marinate the salmon

Place the salmon in a mixture of white wine and salt for 30 minutes.
Pat dry lightly with paper towels before using.

2. Soak the rice

Place the rice and water in a heavy-bottomed pot and let it soak for 30 minutes (1 hour in winter).

Cooking

1. Remove 2 tbsp of water (equivalent to the soy sauce).
2. Add 2 tbsp of soy sauce and mix well.
3. Place the salmon on top of the rice, then add the ginger slices and a little dill.
4. Cover and bring to a boil over medium heat.
5. Reduce to low heat and cook for 12 minutes.
6. Turn off the heat and let it rest for 10 minutes without removing the lid.

Finishing

• Remove the ginger slices after cooking.
• Gently mix the rice and salmon.
• The salmon skin can be eaten as is, but you can remove it if you find the flavor too strong.
• Serve in bowls and sprinkle with scallions for garnish.

Perfect pairing with Japanese green tea

This salmon takikomi gohan is slightly salty and very flavorful.
I highly recommend enjoying it with a Japanese green tea: the meal is only truly complete with this pairing.

Among all teas, Fukamushi Sencha (deep-steamed green tea) is particularly recommended.
For me, a meal like this is only complete with Japanese tea – try it, and you'll understand!