Japanese-Style Rice with flaked Salmon and Shitake Mushrooms

Back to the Milk Street Cookbook,  More complicated cooking instructions than needed.  The end dish was very good, feeds 4.  We were at Costco today.  They had steamed buns.  We bought a box.  Steamed buns with pork filling is a favorite dish.  These are tiny little buns, not what I expected.  They are the little round things in the side bowl.  This recipe serves 4.  Most of it went, we tossed the remaining.  

Instructions:

1/4 C soy sauce

3 T sake

1 T mirin

1 (6 oz.)skinless salmon fillet

2 C Japanese-style short-gran white rice, rinsed well and drained

4 oz. fresh shiitake mushrooms, stemmed and thinly sliced

3 scallions, thinly sliced on diagonal, whites and greens reserved separately

Kosher salt

Lemon wedges, to serve

Directions:

1. In a small bowl, stir together the soy sauce, sake and mirin.  Holding your knife at a 45 degree angle to the cutting board, cut the salmon crosswise into 1/8” thick slices.  Add to the soy sauce mixture and gently toss.  Cover and refrigerate for at least 20 minutes or up to 1 hour.  (went swimming)
2. In a medium saucepan, combine the rice, mushrooms, scallions whites 1 t salt and 1 3/4 C water.  (before swimming.)
3. Drain the salmon marinade into the rice and stir to combine; return the salmon to the refrigerators.  Cover the pan and bring to a boil over high; this should take about 5 minutes.  Reduce to low and cook for another 5 minutes.  
4. Without lifting the lid, remove the pot from the heat and let stand of at least 10 minutes or up to 30 minutes.  
5. Uncover and arrange the salmon slices in an even layer on the surface of the rice.  Cover and cook over medium-high until the salmon begins to turn opaque at the edges, about 1 minute.  
6. Remove from the heat and let stand, covered, until the salmon is fully opaque, another 1-2 minutes.  
7. Run a silicone spatula around the edge of the pan to loosen the rice.  
8. Gently lift and fluff the grains, flaking the fish and mixing it into the rice.  Make sure to scrape along the bottom of the pan.