I have never had Japanese salmon rice before, the first time I saw it is when I was watching a YouTube video summarizing a food-related Japanese drama. In this drama’s first episode, the main character made the Japanese salmon rice as a quick and easy dinner after a long day of work. I can resonate the need to cook quickly and also the desire for delicious foods, and the recipe struck me right away. Hence, I am just following the quick 10-15 sec snip of video to make this dish. It tastes really good and fresh, special thanks to the Japanese market across from me providing fresh materials!!
KEY TAKEAWAYS
- as mushroom will have water coming out when cooking, might not need as much water as cooking rice as usual.
- sometimes salmon / rainbow trout might have bone in them, can de-bone right before or after cooking.
RECIPE
- Kelp
- Mushrooms (dried mushrooms or oyster mushroom 平菇)
- Salmon or rainbow trout
- salt & pepper
- shiso leaves (optional)
STEP 1: put dried mushroom in water to soften them; slice dried mushroom and wash oyster mushrooms.
STEP 2: marinate both sides of salmon with salt and pepper
STEP 3: wash kelp, rice.
STEP 4: in rice pot, add rice, 1/4 cup of soy sauce, 1/4 cup of mirin, add water (first with water softening dried mushroom then with tap water) enough to cook rice. Put kelp on top of rice, place marinated salmon on top as well, cook rice.
STEP 5: after rice is cooked, add in a few tbsp of sesame oil, sesame; use spatula to mix the salmon rice well
STEP 6: add other toppings of preference such as sliced shiso leaves, caviar, etc.
READY TO SERVE!
RESOURCES
I first saw the recipe at the start of this video, which is a summary of a food-related Japanese drama 😉
A few other recipe also available with more detailed steps:
