- Rinse the rice until the water is clear.
- Cut the enoki mushrooms in half.
- Sprinkle the salmon with a little salt.
- Put the rice, soy sauce and sake in a rice cooker or casserole. Add the right amount of water, salmon, and enoki mushrooms.
- Cook until the water has evaporated.
- Pull the salmon a bit apart and mix everything.
- Serve in a bowl and sprinkle with spring onion.