Salmon & Mushroom Rice

We are making salmon takikomi gohan with plenty of mushrooms. We'll use Shiro-dashi, a type of seasoning that won't affect the color of the ingredients. This dish has an elegant taste with a well-infused dashi flavor. The butter also brings out the flavor.

* Time for cooking the rice is not included in cooking time.

• 180ml Rice (6.1 fl oz)
• 70g Lightly Salted Salmon (2.5 oz)
• 100g Shimeji Mushrooms (3.5 oz)
• 30g Boiled Corn Kernels (1.1 oz)
• 2 tbsp Shiro-Dashi, a type of light-colored seasoning
• Spring Onion Leaves, chopped
• Toasted White Sesame Seeds
• Butter

* If you can't find Shiro-dashi, you can substitute it with a mixture of strong kombu and bonito dashi, light-colored usukuchi soy sauce, and salt. For this recipe, substitute dashi stock for water and add one tablespoon of usukuchi soy sauce and a pinch of salt.