Rice: Salmon Rice

Salmon :: 鮭 :: salmón

Prep Time: 5 -10 minutes


(Left-over) salmon

Neutral oil for the pan

1 tsp grated ginger (or – I often use “minced” from the jar)

1 Tbsp sake

1 Tbsp soy sauce

2 Tbsp sesame seeds (optional)

Salmon is pretty great: it has the fish oils, the omega-3s, it’s high in protein – and very simple to prepare. I usually bake at 425 for 15 minutes, with salt & pepper – then everyone picks their desired condiment. For us that typically means – lemon or lime, yogurt/dill, soy sauce with yuzu, or BBQ sauce. If we have the extra energy, we use the grill-top attachment on our stove, which makes the salmon skin crispy, and incredibly delicious. We call it “salmon bacon” – yum!

How To:

  1. Heat oil in the pan, break-up the salmon into smaller pieces.
  2. Add the ginger, sake, and soy sauce, mix until warm and fragrant.
  3. For plate serving, spoon over warm rice, sprinkle with sesame seeds.
  4. For rice ball (onigiri /おにぎり): mix a small bowl of rice with a spoonful of salmon. With dampened hands, form rice mixture into a ball. I sometimes add a bit of salt to my hands before making the rice ball. Be careful to wait until the rice has cooled because if you rush – the hot rice can burn your hands.

Kidwise: My kids much prefer the rice ball. For them, I can also use left-over salmon (without the seasoning), mix, and form the ball with salted hands. Or they also like them plain, with only the salt. They love to eat them with plain nori sheets, or nori snacks from HMart, Mitsuwa or Trader Joes.

DOUBLE HAPPINESS 泡泡 by chief&mischief