Marinate the salmon fillets with cooking wine, sea salt, and black pepper. Let them marinate for 15 minutes.
Heat a small amount of oil in a pan over medium-high heat. Pan-fry the salmon fillets on each side until golden brown and just cooked through. Set aside.
Prepare the rice: Wash the rice thoroughly under cold water and drain.
Slice the mushrooms and dice the carrots into small cubes. Heat oil in a large clay pot (or heavy-bottomed pan) over medium heat. Sauté the carrots and mushrooms until softened.
Add the rinsed rice to the pot, stirring to combine everything.
Pour in 250ml water (equal to the amount of rice or a bit less), then stir in the stock seasoning and drizzle some soy sauce. Bring the mixture to a boil over high heat.
Once it starts bubbling, gently place the pan-fried salmon fillets on top of the rice. Reduce the heat to low, cover with a lid, and cook for 7-8 minutes.
After cooking, turn off the heat and leave the lid on. Let the rice rest for an additional 10-15 minutes to finish steaming.
Uncover, sprinkle chopped spring onions, and top with an egg yolk if desired. Serve warm.