Ginger-Soy Tuna Takikomi Gohan

Ingredients

• 2 cups Japanese short-grain rice
• 2 cans (5 oz each) tuna in oil, drained
• 1 medium carrot, peeled and cut into matchsticks
• 4 fresh shiitake mushrooms, thinly sliced
• 2 tbsp soy sauce
• 1 tbsp mirin
• 2 tsp Salted Perfection Sweet Ginger Finishing Salt
• 2 cups dashi stock (or water)
• 2 green onions, thinly sliced

Instructions

1. Rinse that rice in cold water until it runs clear. Drain it well. Clear water means fluffy rice, team!
2. In your rice cooker pot (or a heavy bottom pot), combine the drained rice, soy sauce, mirin, and Salted Perfection Sweet Ginger Finishing Salt.
3. Pour in the dashi stock. Give it a gentle stir to distribute that seasoning. This is your flavor base!
4. Now, layer the drained tuna, carrots, and mushrooms right on top of the rice. DO NOT MIX. I repeat, do not mix! Let them sit on top to steam perfectly.
5. Close the lid and hit the cook button. If you're using a pot on the stove, bring to a boil, cover, reduce heat to low, and cook for 20 minutes.
6. When the cooking cycle finishes, let it steam with the lid closed for another 10 minutes. Patience wins championships!
7. Open the lid and take in that aroma. Use a rice paddle to gently fluff everything together, breaking up the tuna chunks slightly.
8. Serve hot in bowls and top with fresh green onions. You absolutely crushed this! DUNZO!