Japanese Salmon Rice

 This is the simplest dish to make and is delicious

[https://honest-food.net/japanese-salmon-rice/]

Ingredients
1 1/2 cups Japanese rice
1/2 cup sake (optional)
1 3/4 cup salmon stock or dashi (or water)
2 green onions, sliced thin
100-50 gm cooked salmon meat
2 Tbsp furikake seasoning (see below)
1 to 2 Tbsp sesame oil

Method
Rinse the rice well before cooking. Follow the directions on the package for the exact amounts of liquid to cook your rice in. 
Put the rice, sake and stock in a pot (adjust the amount of liquid to suit the particular rice you are cooking), cover and cook on high until it boils. Lower the heat to low and cook until the rice is almost done, about 10 mins, then uncover the pot and put in the green onions and salmon. Cover the pot again and wait 5 mins for flavours to infuse.

When you are ready to serve, fluff the rice with the sesame oil and furikake seasoning.

Chook's notes:
If you don't have furikake seasoning, simply toast 2 tablespoons of sesame seeds and use that. (See https://thepingingchook.blogspot.com/2025/07/citrus-furikake.html for recipe)
I rarely have Japanese rice so I simply use good old Australian medium grain. And I substitute Chinese cooking wine for sake and use chicken stock (because I usually have some in the freezer and having to prepare salmon stock would take the simplicity out of this dish for me).
Don't use expensive cuts of salmon. I usually make this with smoked salmon cooking pieces but you could use tinned at a pinch.
Last time I added a handful of endemame beans and served the rice with a side of shredded spinach -  they certainly tasted good together and add an extra healthy twist.