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Canned Mackerel Takikomi Gohan (Japanese Mixed Rice)

ByJuri Austin Published on Updated on
8 Comments
5 from 7 votes
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55 minutes
Servings 4 to 6 servings
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Curious about how to enjoy canned mackerel with rice? Try this simple and delicious Canned Mackerel Takikomi Gohan—easy to make and packed with flavor!

Looking for more Japanese mixed rice dishes? Try these takikomi gohan recipes!

Japanese Canned Mackerel Rice

I’ll walk you through the ingredients and step-by-step instructions. I hope you enjoy it!

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From Alexis: “Nice recipe, thank you for sharing! I didn’t add tofu and was out of green onion so I caramelized some red onion separately. Used a small rice cooker instead of a pot, worked really well!”

Why You’ll Love This Recipe 

  • This takikomi gohan is easy to make using a stovetop or rice cooker.
  • A delicious and simple way to enjoy a classic Japanese rice dish.
  • Hearty, flavorful, and perfect for any meal of the day.

Takikomi Gohan

Takikomi gohan is a Japanese rice dish made by cooking rice with ingredients and seasonings like dashi, soy sauce, and sake. With its rich, savory flavor, it’s a comforting meal often made with burdock root, carrots, konnyaku, dried shiitake mushrooms, and aburaage (fried tofu).

Recipe Ingredients

You’ll need the following ingredients to make this Canned Mackerel Takikomi Gohan:

Ingredients of Japanese Canned Mackerel Rice
  • Rice: Japanese short-grain rice is the best choice for this takikomi gohan. Its sticky and tender texture perfectly absorbs the seasonings, enhancing its overall flavor.
  • Canned Mackerel: This recipe uses mackerel canned in water with no added salt. You can also use mackerel in oil, but it may become slightly greasy unless you remove the excess oil.
  • Vegetables: Carrot, ginger, aburaage, and scallion are used in this recipe.
  • Aburaage: a type of deep-fried tofu. It adds a chewy texture to the dish. If you can’t find it, feel free to leave it out.
  • Sake, Soy Sauce, and Salt: These form the savory base of this dish, perfectly complementing the canned mackerel and vegetables.

Canned Mackerel

Canned mackerel is a staple pantry item in Japan, valued for its health benefits like omega-3 (DHA and EPA) and vitamin D. Convenient, versatile, and affordable, it’s a go-to ingredient for busy families to make quick and nutritious meals.

How To Make Canned Mackerel Takikomi Gohan: STEP BY STEP 

Here are some quick visual instructions! For the video and all the detailed ingredients and instructions, go to the printable recipe card below.

How to make canned mackerel takikomi gohan.

Step 1

Rinse the rice and soak it for 30 minutes.

How to make canned mackerel takikomi gohan.

Step 2

Cut the vegetables into small pieces and prepare canned mackerel.

How to make canned mackerel takikomi gohan.

Step 3

Start cooking the rice and stir in the seasonings.

How to make canned mackerel takikomi gohan.

Step 4

Place the prepared ingredients on the rice.

How to make canned mackerel takikomi gohan.

Step 5

Cover and cook for 12 minutes, then let it rest for 10 minutes.

How to make canned mackerel takikomi gohan.

Step 6

Gently fluff the rice before serving.

Japanese Canned Mackerel Rice

Serve warm in bowls and garnish with extra chopped scallions. Enjoy this hearty Japanese rice dish!

Recipe Tips

  • Soak the rice for at least 30 minutes to 1 hour before cooking. This step ensures the rice cooks evenly, avoiding an undercooked core.
  • Avoid opening the pot immediately after cooking, as the rice will still be mushy. The steaming step allows the rice to finish absorbing moisture, resulting in a fluffy, perfectly cooked texture.
  • This recipe can be easily adapted for a rice cooker. Simply use the regular white rice setting.

Storage and Reheating

If you have leftover rice, wrap it up, and store it in the freezer. This will help it stay fresh for up to a month. When you’re ready to eat your onigiri, microwave it for a quick and easy meal.

What To Serve With

To complement this takikomi gohan, I recommend serving it with tofu teriyaki and mushrooms, daikon miso soup, and refreshing wakame salad!

Vegetarian ebook cover image.

Want More Plant-Based Ideas?

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Canned mackerel takikomi gohan in a pot.

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Leave a Rating!

I hope you enjoy this Canned Mackerel Takikomi Gohan recipe! If you try it, don’t forget to leave a rating to share your thoughts—I love hearing from you!

Canned Mackerel Takikomi Gohan (Japanese Mixed Rice)

5 from 7 votes
Prep: 35 minutes
Cook: 20 minutes
Total: 55 minutes
Servings: 4 to 6 servings
Author: Juri Austin
Curious about how to enjoy canned mackerel with rice? Try this simple and delicious Canned Mackerel Takikomi Gohan—easy to make and packed with flavor!
Print Recipe Pin Recipe
Japanese canned mackerel rice
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Equipment

  • Medium-sized pot
  • Rice paddle or spoon

Ingredients
  

  • 2 cups Japanese Short-grain Rice
  • 1 Canned Mackerel, 190g
  • ½ Carrot
  • 1 clove Ginger
  • 1 Aburaage
  • 1 Scallion
  • 2 cups Water
Seasoning
  • 2 Tbsp Sake
  • 1 Tbsp Soy sauce
  • ½ tsp Salt

Instructions
 

  1. Prepare the Ingredients: Rinse the rice in cold water 3–4 times. Drain and soak the rice in fresh water for 30 minutes or more. Open the lid of the canned mackerel and drain the water. Shred carrots and ginger, cut aburaage into strips, and chop scallions.
  2. Boil the Water: After soaking the rice, drain it and add 2 cups of fresh water to the pot. Bring the water to a boil over medium heat.
  3. Cook the Rice: Add sake, soy sauce, and salt to the pot. Stir gently with a rice paddle to combine the seasonings. Place the prepared mackerel, carrot, ginger, and aburaage on the rice. Cover the pot, reduce the heat to low, and cook for 12 minutes.
  4. Steam: Turn off the heat and let the rice sit, covered, for an additional 10 minutes.
  5. Mix and Serve: Open the lid and gently fluff the rice with a rice paddle, mixing the ingredients evenly into the rice. Serve warm in bowls and garnish with chopped scallions for a fresh touch.

Video

YouTube video

Notes

  • Storage: Wrap the takikomi gohan tightly in plastic wrap and store it in the freezer for up to 2 weeks. When ready to eat, reheat it in the microwave until warm.
  • Soak the rice for at least 30 minutes to 1 hour before cooking. This step ensures the rice cooks evenly and avoids an undercooked core.
  • Avoid opening the pot immediately after cooking, as the rice will still be mushy. The steaming step allows the rice to finish absorbing moisture, resulting in a fluffy, perfectly cooked texture.
  • This recipe works perfectly in a rice cooker. Just add the rice, seasonings, water, and toppings to the rice cooker and use the regular white rice setting.

Nutrition

Serving: 1servingCalories: 390kcalCarbohydrates: 62.6gProtein: 17.8g

This nutritional information is estimated and provided for general reference only.

Course: Rice
Cuisine: Japanese
Keyword: Japanese canned mackerel rice, takikomi gohan

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Juri Austin

Hi! I’m Juri, founder of Chef JA Cooks and the creator and photographer of this site. I’m here to guide you in authentic yet easy-to-follow Japanese recipes! Let’s explore the world of Japanese cuisine together!

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5 from 7 votes (3 ratings without comment)

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8 Comments

  1. 5 stars
    What a great post on takikomi gohan! It’s actually my favorite flavored rice dish, and I just made a batch for today’s bento. I’m sure the whole office will be jealous when they get a whiff of it at lunchtime. The combination of flavors and textures makes it absolutely irresistible. Thanks for sharing this – it inspired me to bring a little joy into the workday with a delicious homemade meal!

    Reply

    1. Thank you for trying this mackerel rice recipe! I’m happy to hear the dish brings a little joy at work! I’m working on adding obento recipes here so come visit me again!

      Reply

  2. 5 stars
    Nice recipe, thank you for sharing!
    I didn’t add tofu and was out of green onion so I caramelized some red onion separately.
    Used a small rice cooker instead of a pot, worked really well!

    Reply

      1. 5 stars
        Thank you for this recipe! I was trying to find a new recipe for canned mackerel and came across this one. I had all ingredients already (except aburaage), so I decided to give it a go. It was super tasty, and so easy to make. I’ll definitely make it again!