Salmon Rice
User Reviews
5
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Prep Time
5 mins
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Cook Time
30 mins
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Additional Time
1 d
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Servings
4 servings
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Calories
357 kcal
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Course
Main Course
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Cuisine
Japanese
Salmon Rice
Description
This recipe employs a preservation technique by salting the salmon overnight on paper towels to draw out excess moisture and enhance flavor. The Japanese short-grain rice is washed and soaked with water, sake, and konbu to infuse subtle umami. After soaking, the rice is boiled and simmered until nearly done, then the lid is briefly lifted to quickly slide in the salted salmon fillets to steam on top during the resting phase. This method ensures the salmon cooks gently and remains tender while flavoring the rice underneath.
The result is tender rice with succulent, flaky salmon on top, complemented by optional salmon roe for a briny pop and mitsuba herb for a fresh herbal note. This dish balances savory, slightly salty salmon with the gentle flavor and sticky texture of the rice.
Salmon Rice is commonly served as a comforting individual meal and embraces simple ingredients and careful technique to highlight quality components. The steaming step after cooking is critical to fully cook the salmon and meld flavors without overcooking.
Ingredients
- 220 grams salmon (deboned and sliced into 1-inch thick fillets)
- 1 teaspoon salt
- 300 grams Japanese short-grain rice (~ 1 ½ cups)
- 1 ⅔ cup water
- 1 tablespoon sake
- 2 grams konbu (2-inch square)
- salmon roe optional for garnish, aka Ikura
- mitsuba (optional for garnish)
Instructions
- Sprinkle the salmon with 1 teaspoon of salt on all sides and place it on a few layers of paper towels set on a rack. Refrigerate the salmon overnight.
- To make the rice, wash it in a strainer until the water runs mostly clear. Add the rice to a heavy-bottomed pot along with the water, sake, and konbu. Cover this with a lid and let the rice soak for at least 20 minutes.
- When the rice is done soaking, turn the heat on to high and bring the mixture to a boil. As soon as it's boiling, turn down the heat to low and set a timer for 12 minutes. Do not open the lid during this time.
- When the timer goes off, have the salmon ready to go into the pot with one hand, and use the other hand to open the lid (careful, the lid may be hot). Quickly slide the salmon in over the rice and close the lid immediately.
- Turn off the heat, and set a timer for 15 minutes to steam the salmon and rice.
- When the timer goes off, remove the salmon from the pot. When it's cool enough to handle, remove, and discard the skin and any remaining bones. Add the salmon back into the rice and stir it all together.
- Serve Japanese Salmon Rice in rice bowls. You can garnish with ikura and mitsuba if you like.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 357 kcal
% Daily Value*
| Calories | 357kcal | 18% |
| Carbohydrates | 60g | 20% |
| Protein | 16g | 32% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 30mg | 10% |
| Sodium | 615mg | 26% |
| Potassium | 356mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 22IU | 0% |
| Calcium | 31mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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