Japanese Salmon Rice
User Reviews
5.0
27 reviews
Excellent
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Prep Time
15 mins
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Cook Time
15 mins
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Broth Making Time
30 mins
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Total Time
1 hr
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Servings
4 servings
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Calories
420 kcal
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Course
Side Dish, Main Course, Appetizer, Lunch
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Cuisine
Japanese
Japanese Salmon Rice
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This recipe comes together quickly and easily if you have some Japanese pantry staples on hand. Definitely worth buying, since most last a long time. This recipe also works very well with trout or char.
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Ingredients
- 1 1/2 cups Japanese rice
- 1/2 cup sake (optional)
- 1 3/4 cup salmon stock or dashi (or water)
- 2 green onions, sliced thin
- 1/3 pound cooked salmon meat, flaked
- 2 tablespoons Furikake Seasoning (see below)
- 1 to 2 tablespoons sesame oil
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Instructions
- Follow the directions on the package for the exact amounts of water to cook your rice in. These directions are for nishiki rice, the most common Japanese rice in America. First, put your rice in a bowl and cover with water. Swish around until the water is cloudy. Pour this off; I water my plants withit. Do this a total of 3 times, until the water is mostly clear. Drain the rice in a strainer while you chop the green onions and flake the salmon.
- Put the rice, sake and stock in a pot, cover and turn on high until it boils. Drop the heat to medium-low and cook until the rice is mostly done, about 10 to 15 minutes. When it's done, quickly uncover the pot and put in the green onions and salmon. Cover the pot and wait 5 minutes.
- When you are ready to serve, fluff the rice with the sesame oil and furikake seasoning.
Notes
- If you can't find the furikake seasoning, simply toast 2 tablespoons of sesame seeds and use that. It's not the same, but it will get you close.
- Follow the directions on the package in terms of how much water, stock, dashi etc. to use. Each variety of rice is a little different.
- Don't skip the rinsing step or the rice will get all gluggy.
- The best salmon for salmon rice is meat picked off the carcass after making salmon stock. But you can quickly poach some salmon fillets, or use any leftover salmon here.
- The sesame oil isn't strictly necessary, but I like it a lot, especially considering that this recipe has basically no other fat.
- Got leftover salmon rice? Mix it with an egg the next day, roll into patties, dust in rice flour, or regular flour, and fry. Delicious!
Nutrition Information
Show Details
Calories
420kcal
(21%)
Carbohydrates
59g
(20%)
Protein
16g
(32%)
Fat
9g
(14%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
4g
Monounsaturated Fat
3g
Cholesterol
21mg
(7%)
Sodium
362mg
(15%)
Potassium
400mg
(11%)
Fiber
2g
(8%)
Sugar
1g
(2%)
Vitamin A
80IU
(2%)
Vitamin C
1mg
(1%)
Calcium
101mg
(10%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 420 kcal
% Daily Value*
| Calories | 420kcal | 21% |
| Carbohydrates | 59g | 20% |
| Protein | 16g | 32% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 21mg | 7% |
| Sodium | 362mg | 15% |
| Potassium | 400mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 80IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 101mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
27 reviews
Excellent
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