In a sauce pan, boil a cup and a half of water.
Drop in the dried shiitake and kombu.
Turn of the heat and leave to soak.
Pour the cooking oil in your claypot and heat.
Saute the garlic until aromatic.
Stir in the rice and cook until every grain is coated with oil.
Season with two tablespoons of sukiyaki sauce.
Ladle in a cup of the mushroom soaking water.
When boiling, cover the pot and cook for seven minutes.
Meanwhile, take the rehydrated shiitake, cut off and discard the stems, and slice the caps thinly.
Uncover the claypot, ladle in another quarter cup of mushroom soaking water, and scatter the shiitake slices and all of the shimeji on top of the rice.
Sprinkle a little salt on the mushrooms.
Top the mushrooms with the salmon cubes then sprinkle salt on the fish.
Cover the claypot and continue cooking for another seven to eight minutes or until the rice and fish are cooked through.
Sprinkle in the scallions, if using, then stir the contents of the claypot.
Taste and add more sukiyaki sauce, if needed.
Ladle the claypot salmon and mushroom rice into bowls, and serve immediately.