Saba Meishi (Mackerel Rice)
One of my top ten rices. It has that Japanese flavor profile I love with a mix of dashi, soy sauce, mirin and sake for the cooking liquid, and just about whatever else you want to put into the rice while it cooks. I used burdock root and carrots (I had these in frozen and julienned form from the Japanese grocery store), some sort of dry mushroom I had in my pantry (I don't know what it is but it was good!), and lots of ginger. This is Saba Meishi, or Mackerel Rice, but I'm sure other fish would work.
I don't like it when it's overly sticky so I wash my Nishiki medium grain rice quite a bit until it's beautiful. And then I soak the mackerel in the rice washing liquid which apparently removes some of the fishiness.
