Servings
Font
Back
Japanese Salmon Rice
5 from 18 votes

Japanese Salmon Rice

Japanese Salmon Rice combines rinsed Japanese rice cooked with sake and salmon stock, then topped with flaked cooked salmon, sliced green onions, furikake seasoning, and sesame oil. This results in a fragrant, flavorful dish with moist, fluffy rice and tender salmon flakes that can be served as a main or side dish.

Prep Time
15 mins
Cook Time
15 mins
Broth Making Time
30 mins
Total Time
1 hr
Servings: 4 servings
Calories: 420 kcal
Course: Side Dish, Main Course, Appetizer, Lunch
Cuisine: Japanese

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

    Cup of Yum
  1. 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.
  2. 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.
  3. 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

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%)

Nutrition Facts

Serving: 4 servings

Amount Per Serving

Calories 420

% 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.