Rinse the cooked white rice in a sieve under water and drain well.

Cut the mitsuba into 3cm pieces.

Heat salad oil in a frying pan over medium heat and cook the salted salmon until browned. Flip and cook through, then remove skin and bones, and flake the salmon.

In a pot, combine all seasoning ingredients (sake, salt, soy sauce, dashi powder, and water) and bring to a boil. Add the rice and flaked salmon, and simmer over medium heat for about 3 minutes.