Canned Mackerel Takikomi Gohan (Japanese Mixed Rice)
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 7 takikomi gohan recipes!
I’ll walk you through the ingredients and step-by-step instructions. I hope you enjoy it!
Why You’ll Love This Recipe
Recipe Ingredients
You’ll need the following ingredients to make this Canned Mackerel Takikomi Gohan:
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.
Step 1
Rinse the rice and soak it for 30 minutes.
Step 2
Cut the vegetables into small pieces and prepare canned mackerel.
Step 3
Start cooking the rice and stir in the seasonings.
Step 4
Place the prepared ingredients on the rice.
Step 5
Cover and cook for 12 minutes, then let it rest for 10 minutes.
Step 6
Gently fluff the rice before serving.
Serve warm in bowls and garnish with extra chopped scallions. Enjoy this hearty Japanese rice dish!
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.
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Canned Mackerel Takikomi Gohan (Japanese Mixed Rice)
Print Pin SaveEquipment
- 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
Instructions
- 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.
- 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.
- 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.
- Steam: Turn off the heat and let the rice sit, covered, for an additional 10 minutes.
- 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
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.
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!
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!
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!
You are welcome, Alexis! Thanks for customizing the recipe to your liking!
Delicious! Thank you for this recipe!!
Thank you so much, Kirstin! I’m glad you like it!
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!
You are very welcome, Kate! I’m so glad you found this recipe:)