Japanese Salmon Rice Recipe: Simple, Flavorful, and Satisfying

This delicious and easy Japanese salmon rice recipe brings comforting flavors right to your kitchen. Discover the simplicity of Japanese home cooking with this satisfying one-pot meal. It is perfect for busy weeknights, offering a quick and incredibly flavorful dinner solution. You will love how versatile and utterly satisfying this dish becomes.

Why You’ll Love This Japanese Salmon Rice Recipe

• Quick & Easy Weeknight Meal: This salmon rice recipe comes together with minimal effort, making it ideal for busy evenings.
• Minimal Ingredients, Maximum Flavor: You only need a few staple items to create a dish bursting with savory goodness.
• Healthy, Protein-Packed Dish: Salmon provides excellent protein and omega-3s, contributing to a nutritious and balanced meal. According to Healthline, omega-3 fatty acids in salmon oil are associated with numerous health benefits, including reduced inflammation and improved heart and brain health.
• Comforting and Satisfying Texture: The tender rice combined with flaky salmon creates a truly comforting eating experience.
• Versatile with Variations: Easily customize this recipe with your favorite additions or try different protein options.

Ingredients

Gather these fresh ingredients to create your delightful salmon rice recipe:

• 1 1/2 cups Japanese short-grain or medium-grain rice
• 1/2 cup sake (optional, for flavor)
• 1 3/4 cup salmon stock, dashi, or water
• 2 green onions (scallions), sliced thin
• 1/3 pound cooked salmon meat, flaked
• 2 tablespoons furikake seasoning
• 1 to 2 tablespoons sesame oil

Notes & Substitutions

Always choose Japanese short-grain rice for its sticky texture; it holds flavors beautifully. For the salmon, use leftover cooked salmon, bake a fresh fillet, or even use canned salmon for convenience. Salmon stock or dashi offers the deepest flavor for this comforting salmon rice recipe, but plain water works well too. If you do not have furikake, use toasted sesame seeds or a pinch of togarashi for a similar effect. Feel free to omit the sake if you prefer, or substitute with mirin for a touch of sweetness.

Equipment

You will need a few basic kitchen tools for this dish:

• Medium pot with a tight-fitting lid
• Fine-mesh strainer
• Sharp knife
• Cutting board
• Serving bowls

Instructions

Creating this flavorful salmon rice recipe is straightforward and enjoyable. Follow these simple steps for a perfect meal:

1. Prepare Rice: Put the rice in a bowl and cover it with water. Swish the rice around with your hand until the water turns cloudy. Pour this cloudy water off. Repeat this rinsing process a total of three times, or until the water runs mostly clear. This step ensures clean, perfectly textured rice for your salmon rice recipe.
2. Drain Rice: Drain the rinsed rice thoroughly in a fine-mesh strainer. Let it sit for a few minutes while you prepare other ingredients to ensure excess water is removed.
3. Prep Aromatics/Salmon: Slice the green onions thinly, separating the white and green parts if desired. Flake the cooked salmon into small, bite-sized pieces, removing any skin or bones.
4. Cook Rice: Combine the drained rice, sake (if using), and salmon stock (or dashi or water) in a medium pot with a tight-fitting lid. Refer to your rice package for specific liquid ratios if different from ours.
5. Bring the mixture to a boil over high heat. Once it reaches a rolling boil, immediately reduce the heat to medium-low. Cover the pot tightly with the lid.
6. Simmer the rice, covered, for about 10 to 15 minutes, or until all the liquid has been absorbed and the rice is almost done. Do not lift the lid during this cooking time.
7. Combine Flavors: Once the rice is mostly cooked, quickly uncover the pot. Gently add the sliced green onions and flaked salmon over the top of the rice. Do not stir yet.
8. Re-cover the pot tightly and remove it from the heat. Let it stand for an additional 5 minutes. This allows the residual heat to steam the green onions and warm the salmon, infusing all the flavors into your delicious salmon rice recipe.
9. Serve: When ready to serve, uncover the pot. Drizzle the cooked rice with 1 to 2 tablespoons of sesame oil and sprinkle generously with 2 tablespoons of furikake seasoning. Use a rice paddle or fork to gently fluff the rice, incorporating the salmon, green onions, sesame oil, and furikake. Serve your freshly made salmon rice immediately in warm bowls.

Pro Tips & Troubleshooting

Always follow your specific rice package for the most accurate liquid ratios; it ensures perfect rice texture every time. Emphasize thorough rice rinsing for a fluffy, non-gummy result. For the best flavor in your salmon rice recipe, use the freshest salmon available. Be careful not to overcook the salmon when adding it to the rice; the residual heat is usually sufficient. Adjust the amount of furikake and sesame oil to suit your personal taste preferences. If you use plain water instead of stock, add a pinch of salt to enhance the flavor.

Serving, Storage, & Variations

Serve this delightful salmon rice recipe warm as a satisfying main dish or a hearty side. It pairs wonderfully with a simple bowl of miso soup or crisp pickled vegetables. For storage, place any leftovers in an airtight container and refrigerate for up to 2-3 days. Reheat your salmon rice in the microwave or on the stovetop with a splash of water to prevent it from drying out.

Explore variations by using other flaky fish like trout or arctic char. Transform any leftover salmon rice into crispy fried patties for another meal. Get creative with other toppings like shredded nori, a drizzle of soy sauce, or a sprinkle of pickled ginger for an extra zing.

Nutrition

This salmon rice recipe offers a balanced and nutritious meal option.

Disclaimer: Nutrition information is approximate and based on standard ingredient calculations.

FAQ

What kind of rice is best for this recipe?

Japanese short-grain or medium-grain rice is ideal. Its stickiness helps bind the ingredients and creates the perfect texture for this salmon rice recipe.

Can I use raw salmon?

For this specific recipe, using pre-cooked salmon is best. If you prefer raw salmon, you would need to cook it separately before flaking and adding it to the rice, or modify the recipe significantly.

What if I don’t have sake?

You can simply omit the sake without issue. While it adds depth of flavor, the dish remains delicious without it. A splash of mirin can also provide a similar subtle sweetness.

Can I make this ahead of time?

You can cook the rice and flake the salmon ahead of time. However, for the best flavor and texture, we recommend assembling and serving the salmon rice recipe fresh.

How can I make it spicier?

Add a pinch of red pepper flakes with the furikake, or drizzle with a bit of sriracha when serving. You can also mix in some finely diced fresh chili with the green onions.

Conclusion

This Japanese salmon rice recipe is truly a gem for anyone seeking a quick, easy, and incredibly satisfying meal. Its simple preparation belies a depth of comforting flavors, making it a fantastic addition to your weeknight rotation. Do not hesitate to make this simple, flavorful dish your own with various toppings and customizations. Give this wonderful salmon rice a try tonight and enjoy a taste of Japanese culinary simplicity!

Japanese Salmon Rice Recipe: Simple, Flavorful, and Satisfying

This simple and satisfying Japanese Salmon Rice recipe combines fluffy rice with tender flaked salmon and fresh green onions, seasoned with furikake and sesame oil. It's an easy-to-make dish perfect for a quick and flavorful meal.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

Main Ingredients

• 1 1/2 cups Japanese rice
• 1/2 cup sake (optional)
• 1 3/4 cup salmon stock or dashi (or water)
• 2 green onions sliced thin
• 1/3 pound cooked salmon meat flaked
• 2 tablespoons furikake seasoning (see below)
• 1 to 2 tablespoons sesame oil

Equipment

• Bowl
• Strainer
• Pot

Method

 

Instructions

1. Rinse the Japanese rice in a bowl with water three times until the water is mostly clear, then drain it in a strainer. While the rice drains, chop the green onions and flake the cooked salmon.
2. Combine the rinsed rice, sake, and stock in a pot, cover, and bring to a boil over high heat. Reduce the heat to medium-low and cook for 10 to 15 minutes until the rice is mostly done; then quickly add the green onions and salmon, cover, and let rest for 5 minutes.
3. When ready to serve, fluff the cooked rice with the sesame oil and furikake seasoning.

Notes

Sake is optional but adds depth of flavor. Furikake seasoning can be found in most Asian grocery stores.

Taya Bennett

Taya Bennett is the founder of YumEasyMeals, a platform dedicated to easy, delicious, and quick-to-prepare recipes for busy families. Passionate about everyday cooking, she simplifies meals with practical, accessible, and always delicious ideas.
Discover her creations at: yumeasymeals.com