Japanese Salmon Rice
User Reviews
5
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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
Description
This recipe begins with rinsing Japanese-style rice to remove excess starch, ensuring the final cooked rice has the proper texture and is not sticky or gluggy. The rice is cooked in a mixture of sake and salmon stock (or alternatives like water or dashi) to infuse flavor. After cooking, thinly sliced green onions and flaked cooked salmon are added atop the rice and allowed to steam briefly before fluffing in sesame oil and furikake seasoning.
The furikake seasoning adds umami and subtle savory notes with typical ingredients like seaweed, sesame seeds, and dried fish flakes, complementing the rich salmon. The texture is a balance of fluffy, moist rice with tender bits of fish, and a pleasant aroma from sesame oil. This dish can be a simple but fulfilling meal.
Additional serving tips include using leftover salmon rice to make pan-fried patties by mixing with egg and coating with flour before frying. The recipe suggests using salmon meat from homemade stock or lightly poached fillets.
Ingredients
- 1 1/2 cups rice Japanese variety
- 1/2 cup sake (optional)
- 1 3/4 cup salmon stock or water, or dashi
- 2 green onion sliced thin
- 1/3 pound salmon flaked, cooked, meat
- 2 tablespoons Furikake Seasoning (see below)
- 1 to 2 tablespoons sesame oil
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
- Rinsing the rice multiple times removes starch and prevents a sticky or gluggy texture.
- Furikake seasoning can be substituted with toasted sesame seeds if unavailable, though flavor may vary.
- The best salmon for this dish comes from meat left after making salmon stock, but poached salmon fillets or leftovers can also be used.
- Leftover salmon rice can be transformed into fried patties by mixing with egg and lightly coating with flour before frying.
- Adjust rice cooking liquid amounts according to the variety of rice used, following package directions.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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