Salmon Japanese Mixed Rice
Dive into a bowl of deliciousness with our Japanese Mixed Rice featuring succulent salmon! This dish combines perfectly fluffy rice, rich soy sauce, and a hint of sesame oil to create a mouthwatering umami explosion. It's a quick and satisfying meal that will transport your taste buds straight to Japan!
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
đ Ingredients
Serves 4đĽŹFresh Produce(2)
- green onions
- water (480 ml)
đĽŠMeat & Seafood(2)
- chicken stock powder (5 ml)
- salmon (454 g)
đĽDairy & Eggs(1)
- butter (14 g)optional
đŤPantry Staples(1)
- rice (480 ml)
đŻSauces & Condiments(2)
- mirin (30 ml)
- soy sauce (30 ml)
đŚOther(2)
- kombu dashi (240 ml)
- mushrooms (240 ml)
đ¨âđł Instructions
- 1
Prepare the rice by washing it.
- 2
Add soy sauce, mirin, chicken stock powder, and kombu dashi.
- 3
Pour in water and add mushrooms.
- 4
Place salmon on top.
- 5
Cook for 30 minutes.
- 6
Mix and serve in a bowl.
- 7
Scatter green onions on top and add a little butter.
- 8
Drizzle with soy sauce before serving.
đĄ Pro Tips
- âWash rice until the water runs clear, typically 4-5 rinses, to remove excess surface starch that would otherwise make the rice gummy and clumpy instead of light and separate.technique4-5 rinses
- âUse a 1:1.1 ratio of rice to combined liquid (water, soy sauce, mirin, dashi) since the seasonings add volume but rice still needs the same effective hydration to fully gelatinize its starches.ingredient1:1.1 ratio
- âLay the raw salmon fillet directly on top of the rice rather than mixing it in before cooking, so it steams gently at around 180-200°F from trapped vapor instead of boiling, keeping the proteins tender and preventing overcooking.technique180-200°F
- âLet the rice sit covered for 10 minutes after the 30-minute cook cycle before mixing, allowing residual steam to finish gelatinizing the surface starch and the salmon's carryover cooking to finish without drying out.timing10 minutes
- âAdd the butter only after cooking, off heat, so it melts into a glossy emulsion with the soy sauce rather than breaking or burning, since butter's milk solids scorch above 250°F.technique250°F smoke threshold
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
Salmon Japanese Mixed Rice
Dive into a bowl of deliciousness with our Japanese Mixed Rice featuring succulent salmon! This dish combines perfectly fluffy rice, rich soy sauce, and a hint of sesame oil to create a mouthwatering umami explosion. It's a quick and satisfying meal that will transport your taste buds straight to Japan!
đ Ingredients
Serves 4đĽŹFresh Produce(2)
- green onions
- water (480 ml)
đĽŠMeat & Seafood(2)
- chicken stock powder (5 ml)
- salmon (454 g)
đĽDairy & Eggs(1)
- butter (14 g)optional
đŤPantry Staples(1)
- rice (480 ml)
đŻSauces & Condiments(2)
- mirin (30 ml)
- soy sauce (30 ml)
đŚOther(2)
- kombu dashi (240 ml)
- mushrooms (240 ml)
đ¨âđł Instructions
- 1
Prepare the rice by washing it.
- 2
Add soy sauce, mirin, chicken stock powder, and kombu dashi.
- 3
Pour in water and add mushrooms.
- 4
Place salmon on top.
- 5
Cook for 30 minutes.
- 6
Mix and serve in a bowl.
- 7
Scatter green onions on top and add a little butter.
- 8
Drizzle with soy sauce before serving.
đĄ Pro Tips
- âWash rice until the water runs clear, typically 4-5 rinses, to remove excess surface starch that would otherwise make the rice gummy and clumpy instead of light and separate.technique4-5 rinses
- âUse a 1:1.1 ratio of rice to combined liquid (water, soy sauce, mirin, dashi) since the seasonings add volume but rice still needs the same effective hydration to fully gelatinize its starches.ingredient1:1.1 ratio
- âLay the raw salmon fillet directly on top of the rice rather than mixing it in before cooking, so it steams gently at around 180-200°F from trapped vapor instead of boiling, keeping the proteins tender and preventing overcooking.technique180-200°F
- âLet the rice sit covered for 10 minutes after the 30-minute cook cycle before mixing, allowing residual steam to finish gelatinizing the surface starch and the salmon's carryover cooking to finish without drying out.timing10 minutes
- âAdd the butter only after cooking, off heat, so it melts into a glossy emulsion with the soy sauce rather than breaking or burning, since butter's milk solids scorch above 250°F.technique250°F smoke threshold