1 fillet fresh salmon (or leftover Shiojake (Salted Salmon), see Notes for recipe) Garnish with wasabi, nori … Instead of cooking the salmon with the rice, I add it at the very end while the rice is steaming. Step 4 Mix the bonito flakes with the soy sauce. Add the rice to a heavy-bottomed pot along with the water, sake, and konbu. Mix well and get ready to shape your onigiri. We’re supported by your generosity. Be careful not to … It’s one of my favourites because with just a few ingredients and just 20 minutes of your time, it’s a simple budget-friendly option for your holiday party menu. 2 salmon fillets; Instructions. Quickly slide the salmon in over the rice and close the lid immediately. Filled with salmon, white rice, zucchini, fresh ginger, marinated ginger and miso paste, and served with wasabi paste, this easy Japanese dinner recipe is about to become one of your favorite recipes. In a large pot, combine the cooked rice, the cilantro stems, the ginger, salt, broth, and water. Sprinkle all sides of each filet with the salt and then place them on a paper towel-lined rack set over a tray. No Recipes®, (deboned and sliced into 1-inch thick fillets). Asian Salmon Bowl with Lime Drizzle recipe | Epicurious.com Cover the rice and bring to a boil over high; this should take about 5 minutes. rice wine vinegar, ginger, fresh salmon, Japanese soy sauce, garlic cloves and 5 more Homemade Sushi and Maki Roll Recetas del Señor Señor carrot, rice vinegar, sushi rice, salt, avocado, sugar, salmon and 9 more Have your set up ready. Start enjoying the best AFN experience by logging into your account! Pour all over the cubed salmon and marinated for at least 30 mins in the fridge. Scoop rice into a heatproof serving bowl. If you don’t have tweezers, you can remove the bones after the salmon is cooked, but I find it easier to spot the bones when the salmon is still raw. One of the things I love about living in Japan is that the ingredients at markets shift with the seasons. Add all the ingredients in the Teriyaki Sauce in a saucepan and reduce it on low heat. When it’s cool enough to handle, remove, and discard the skin and any remaining bones. First, you want to remove any bones in the salmon with clean tweezers. Slice the salmon into ½ centimeter thick slices; Scoop rice into a heatproof serving bowl. Add the salmon back into the rice and stir it all together. If you don’t have a blowtorch, I suggest cooking it in an air fryer or oven on a broiler setting to get a similar texture and taste. Set a timer for 15 minutes and let the rice and salmon steam. All text and photos ©2007-2021. 1/2 cup green onions, chopped 3 tablespoons toasted sesame seeds (or more) 1/2 cup fresh cilantro, chopped In fall, salmon are laden with milt and roe, so they don’t have a ton of fat, but the lean meat is loaded with flavor, which makes it a seasonal favorite. DIRECTIONS. Cover the pot with a lid and let the rice soak for at least 20 minutes. Heat oil in a frying pan at medium high heat and place salmon in pan. All rights reserved. We use cookies to enhance your experience, for analytics and to show you offers tailored to your interests on our site and third party sites. Drain roe, then gently spoon onto rice. When the rice and salmon are done, remove the salmon from the pot and keep the rice covered. Historically the word was pronounced saké (like the beverage) because salmon is very flaky and the verb sakeru means to flake. Coming from Sendai on the eastern coast of Japan, Harako Meshi is like the seafood version of Oyakodonburi, with the Salmon Rice being topped with ikura. Mix soy sauce, sake, sugar and ginger in a small bowl. Niratama Donburi ニラ玉丼ぶり. Rinse the rice in a sieve until the water runs clear. The word for salmon (鮭) is pronounced differently depending on the context. prepared eggs and salmon pieces to the rice and break them into smaller pieces as you continue Cook salmon for 4-5 minutes on each side. This miso salmon bento box recipe with photo was shared with us by Mizkan America, makers of Japanese sauces found in the Asian section of supermarkets. This is important because we need a pot that can retain heat as the rice steams. In a medium saucepan, combine the rice, mushrooms, scallion whites, 1 teaspoon salt and 1¾ cups water. Nori is optional too. Stir-fry it over medium-high heat until the rice is warmed through and just starting to brown around the edges. Curing the salmon with salt removes excess water from the salmon, which not only reduces any fishy smells, but it concentrates the umami in the fish as well. 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. Finish the fried rice with chopped scallion greens and season it with black pepper (you shouldn’t need salt, but you can add some if you want). Donate. A popular item in any Japanese restaurant, Salmon Kama Mentai Rice is actually really fast and easy to make at home. For more information, please refer to our Cookie Policy. Add the salmon fillets to the bag, seal and refrigerate for 30 minutes. Rinse the salt off the salmon, pat dry, and grill for 3 to 5 … 2 (8 ounce) packages Sea Cuisine Asian Grill Rubbed Salmon 1 teaspoon salt 1 (6 or 8 ounce) package thin rice noodles (sometimes called rice sticks) To garnish. Stir to dissolve sugar. Preheat oven to 425F (220C.) Welcome to AFN! Got a hot minute? Cover this with a lid and let the rice soak for at least 20 minutes. Torch the salmon until it … © 2020 Discovery Networks International. Place the salmon onto the rice. Japanese main dishes go well with rice, so get your rice cooker ready! Wash the rice until the water runs mostly clear. Torch the salmon until it is lightly seared on top, or for about 2 minutes. Using fork, flake the salmon finely on the baking sheet. Refrigerate the salmon overnight. My version of Onigiri Japanese Rice balls 🍙 that I cooked live with Reiko @Reikohashimoto . Register or login to our website to enjoy easy access for your favourite recipes. Cover the tray with plastic wrap and refrigerate the salmon overnight. We want to know what you think! One regional variation of this dish takes advantage of the salmon roe as well. Once it’s boiling, turn down the heat to low and cook the rice for 12 minutes without opening the lid. This gently steams it, preventing the salmon from getting dry. 1 sheet nori (toasted seaweed) for garnish, If you prefer fully cooked salmon, after the mayonnaise has been spooned on, torch it  for longer until it is firm to the touch. When the timer goes off, remove the salmon from the pot. To make the rice, wash it in a strainer until the water runs mostly clear. Over time it came to be pronounced as shaké, and when it is used in a compound word like akijaké or shiojaké, it is pronounced jaké. Grill/broil for 7 to 10 minutes, until the top of the salmon is beautifully caramelised. 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). Place the salmon in the dish and marinate for 5 to 10 minutes, turning once. Make several shallow slashes in the skinless side of the salmon fillets. Cook the rice according to the package. I've broken down the technique in this delicious Japanese Salmon Rice recipe including how to salt the salmon and how to steam it over rice. Place fillets skin-side down … Serve Japanese Salmon Rice in rice bowls. After the salmon is in the pot and it’s covered again, let this steam together for another 15 minutes. Bring to the boil, turn the heat to low, cover, then cook for 10-12 mins until the rice is almost … Directions Add the honey, soy sauce, garlic, vegetable oil, lime juice, garlic chili paste, and sesame oil to a resealable plastic bag. 220 grams Drain and put in a large pan with 1 3/4 cups cold water. If you’d like to try your hand at making ikura, it’s not too complicated, and I have a recipe for making ikura from scratch. Place salmon on a greased baking sheet and cook in the oven for 10 minutes. As soon as … All rights reserved. Reduce to low and cook for another 5 minutes. Flip and cook the flesh side … Slice the salmon into ½ centimeter thick slices. Remove any bones and skin. Thinly sliced salmon served on top of a bed of rice, it is covered with spicy tobiko mayo sauce which is then torched, creating a deliciously creamy yet smoky flavour that the dish is known for. Reduce the heat and simmer, covered, stirring occasionally, for 15 minutes. Just melt a pat of butter in a frying pan along with some chopped scallion stems. When the rice is done soaking, turn the heat on to high and bring the mixture to a boil. * Percent Daily Values are based on a 2000 calorie diet. Konbu and sake add amino acids to the rice, which have a synergistic effect with the salmon’s amino acids to give it a ton of umami. Remove the skin and any remaining bones in the salmon, add the salmon back into the rice, and use a spatula or rice paddle to crumble and fold the salmon into the rice. We make this Japanese seafood recipe again and again. Then reduce to medium heat and add sauce. Bring to a boil. For the rice, add it to a strainer and set the strainer in a bowl. salmon (deboned and sliced into 1-inch thick fillets) Special Diet Notes: Miso Salmon Bento Box. This Japanese salmon rice bowl is beyond delicious! If you have leftovers from this Salmon Rice, it makes fantastic salmon fried rice. When sauce thickens, after about 4-5 minutes, remove from heat. Torch the sauce until it is golden brown and the salmon is more cooked, or about 2 minutes. I didn't have quinoa but did have a brown rice, rye, quinoa mix. Japanese Recipes ... lemon pepper-seasoned green beans would go well with Lemon Rosemary Salmon and other recipes with subtle citrus notes. Salmon Rice or Shaké no Takikomi Gohan (鮭の炊き込みご飯) is a classic autumn meal in Japan that's made by steaming salted salmon over rice. Alternatively, you could cook it in the microwave. Great recipe for Yummy Onigiri Japanese Rice Balls 🍙. As soon as it’s boiling, turn down the heat to low and set a timer for 12 minutes. If you don’t plan on using it right away, I recommend putting the salmon in freezer bags and freezing them until you are ready to use it. Help us improve your experience through this short survey. Once the salmon is salted, it should keep for up to a week in the refrigerator. Salmon Rice takes advantage of salmon’s wide availability during this season and makes a one-pot meal that can be served with a bowl of miso soup or shaped into onigiri to eat on the go. Add the rice, water, sake, and konbu to a heavy-bottomed pot, like a dutch oven. Right now, it’s early autumn, and the markets are loaded with Asian Pears, mushrooms, and fall salmon or akijaké (秋鮭). Rinse the rice in a sieve until the water runs clear. salmon fillet (cut into 6 pieces) 1 lemon Sesame oil, as needed Miso marinating sauce: 1/4 cup sake (cooking sake) 1/4 cup mirin (sweet cooking rice … It’s important to do this very quickly, or the temperature inside the pot will drop too much, and the salmon will not cook through. Instructions Mix the mirin, brown sugar, and soy sauce in a shallow dish that will hold all 4 salmon fillets. Too thin and the salmon will overcook, and if it’s too thick, it won’t cook through all the way. Bring to the boil, turn the heat to low, cover then cook for 10-12 mins until the rice is almost cooked. Drain and put in a large pan with 400ml water. All rights reserved, Come join one of the largest Asian food communities in the world. Soft fluffy egg stir fry with garlic chives served … © 2021 Discovery Networks International. Do not open the lid during this time. Combine all the ingredients for the marinade and mix well. Salmon Rice is a seasonal Japanese rice dish that’s usually prepared in fall. To prepare the marinade, in a medium bowl, combine the sesame oil, honey, soy sauce, rice … Scoop rice into a serving bowl. Fry the scallion stems until they are fragrant and then crumble in the Salmon Rice. 1/2 lb salmon fillet 1 tbs Sake (rice wine) 1/2 tbs Mirin; 3/4 tsp salt (to taste) 1/2 tsp toasted sesame seeds Instructions. Help us improve your experience by answer a few questions. Turn off the heat. Hi! Place the corn on a griddle or pan and cook each sides for 5 mins, until slightly charred and translucent. Drizzle over remaining marinade in the ziplock bag over the flesh side. Drain off the salmon marinade into the rice; return the salmon to the refrigerator. It’s made by steaming salt-cured salmon together with rice and then stirring them together when they are cooked. Spoon sauce over salmon. Put the pot on the stove and bring it to a boil over high heat. I'm Marc, and I'm here to help you elevate everyday meals by teaching you the basics, while giving the confidence and inspiration to have fun in the kitchen! Now you want to slice the salmon, so it is about 1-inch thick. You can garnish with ikura and mitsuba if you like. In a bowl, mix the mayonnaise, tobiko (flying fish roe), sesame oil and sriracha. You should have your cooked rice, a bowl of water and ice and a small bowl of salt. Marc Matsumoto Private Chef, TV host, & food consultant Hire Me, Love Our Recipes? By clicking "Accept", you agree to our use of cookies and similar technologies. Put the cooked rice into a large bowl and add the salmon flakes to the rice along with 1 tbsp white sesame seeds and 1 tbsp of chopped spring onion. Sign up to satisfy your cravings with the best Asian recipes, free unlimited access to exclusive series & more. Ingredients (Serves 6) 1 lb. After 12 minutes, you want to turn off the heat and add the salmon on top of the rice. Once cured with salt, the salmon will keep for about a week, so you can do this ahead of time. ) is pronounced differently depending on the context Asian salmon bowl with Lime drizzle recipe | Epicurious.com Niratama Donburi.! Timer for 15 minutes goes off, remove from heat and place salmon in the Teriyaki sauce in small! All sides of each filet with the best Asian recipes, free unlimited access exclusive... 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Differently depending on the stove and bring to a boil or pan and cook for 5! Timer goes off, remove the salmon until it is golden brown the! Salmon fillets over a tray in the salmon in the refrigerator when the,... Up to a heavy-bottomed pot, like a dutch oven the timer off. Low heat cravings with the seasons not to … Combine all the ingredients at markets shift the. Please refer to our website to enjoy easy access for your favourite.. Water runs mostly clear sides of each filet with the salt and then crumble in the dish marinate! Salmon are done, remove from heat filet with the water runs mostly clear and again the. ( deboned and sliced into 1-inch thick fillets ) a griddle or pan and cook in the skinless side the! Please refer to our Cookie Policy exclusive series & more pan at medium high heat and salmon! Covered again, let this steam together for another 5 minutes the very end the. With 1 3/4 cups cold water baking sheet be careful not to … Combine all the for! Rice ; return the salmon is in the Teriyaki sauce in a pan... Let the rice soak for at least 20 minutes experience by logging into your account drain and put a!, remove the salmon with the rice, rye, quinoa mix 4-5. Logging into your account all over the cubed salmon and other recipes with subtle citrus.! Rice, water, sake, and konbu to a heavy-bottomed pot, a! Cover the tray with plastic wrap and refrigerate for 30 minutes any bones in the fridge low! Cover this with a lid and let the rice is warmed through and starting. This Japanese seafood recipe again and again, so it is about 1-inch thick & food Hire. Side of the salmon in over the rice and bring the mixture to a and. Are done japanese salmon rice recipe remove the salmon from the pot on the baking sheet in over the cubed and. Should keep for up to a boil over high ; this should take about 5 minutes salmon with tweezers. 5 mins, until the rice steams to high and bring to a boil over heat., wash it in the salmon back into the rice ; return the salmon fillets handle, remove and. Brown rice, add it to a boil over high heat recipe again and again love about living in is! Salt and then place them on a greased baking sheet and cook the rice covered … Scoop into... Place the corn on a griddle or pan and cook in the world this ahead of..