Mackerel Rice (saba-gohan/さばご飯）
By using a rice cooker, this dish can be prepared ahead easily.
Ingredients (for four):
Mackerel (saba/鯖/さば) 1/2 of a whole fish
Short grain white rice (or brown rice) 2 cups (use a Japanese rice measuring cup)
Ginger 1 small piece (julienned)
Low sodium soy sauce 2 teaspoons
Sake 1 tablespoon
Kelp 1 small piece (5cm or 2inch)
Mirin 1 tablespoon
Shiso leaves （しそ/大葉）(to garnish) 4-5 (chiffonade)
White sesame (to garnish) 1 tablespoon
Wash the rice and set your rice cooker to “regular” or “normal.” Take any remaining bones out of the fish and cut it into small pieces (about 5 x 5 cm or 2" x 2”). Add the fish, kelp, ginger (julienned), soy sauce, mirin, and sake to the rice. Add water to fill up to the level 2 line (as we are cooking 2 cups of rice) and cook the rice.
When the rice is cooked, discard the kelp. Serve the rice with shiso leaves and sprinkle of sesame. You may also add pickled plum (umeboshi/うめぼし) to the cooked rice.