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Wash the short grain white rice until the water is no longer cloudy.
Add the washed and drained sushi rice along with the water, soy sauce, mirin, and mushroom bouillon. Stir to combine.
Stir in the julienned ginger and minced garlic.
Gently pull apart the enoki mushrooms and place the mushrooms on top of the rice, followed by the frozen salmon fillets and green onions.
Top with 2 tbsp of butter and sprinkle some white pepper.
Close the rice cooker and use the “white rice” function.
When the rice is done cooking, fluff up the rice and gently break the salmon into pieces.
Fluff in the last tbsp of butter until it has completely melted.
Serve with seaweed flakes, japanese mayo and hot sauce.