Japanese Salmon Avocado Rice Recipes

SALMON RICE

Salmon Rice image

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. 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.

Provided by Marc Matsumoto

Categories Entree

Number Of Ingredients 8

Ingredients

220 grams salmon ((deboned and sliced into 1-inch thick fillets))
1 teaspoon salt
300 grams Japanese short-grain rice ((~ 1 1/2 cups))
1 2/3 cup water
1 tablespoon sake
2 grams konbu ((2-inch square))
Ikura ((optional for garnish))
Mitsuba ((optional for garnish))

Steps:

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. Refrigerate the salmon overnight.
To make the rice, wash it in a strainer until the water runs mostly clear. Add the rice to a heavy-bottomed pot along with the water, sake, and konbu. Cover this with a lid and let the rice soak for at least 20 minutes.
When the rice is done soaking, turn the heat on to high and bring the mixture to a boil. As soon as it's boiling, turn down the heat to low and set a timer for 12 minutes. Do not open the lid during this time.
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). Quickly slide the salmon in over the rice and close the lid immediately.
Set a timer for 15 minutes and let the rice and salmon steam.
When the timer goes off, remove the salmon from the pot. When it's cool enough to handle, remove, and discard the skin and any remaining bones. Add the salmon back into the rice and stir it all together.
Serve Japanese Salmon Rice in rice bowls. You can garnish with ikura and mitsuba if you like.

Nutrition Facts : Calories 357 kcal, Carbohydrate 60 g, Protein 16 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 30 mg, Sodium 615 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

JAPANESE SALMON & AVOCADO RICE

Japanese salmon & avocado rice image

This dish contains the goodness of sushi but saves you the painstaking rolling and shaping

Provided by Silvana Franco

Categories Dinner, Lunch, Main course

Time 30m

Number Of Ingredients 9

Ingredients

300g sushi rice
350g skinless salmon fillet
2 small, ripe avocados , sliced
juice 1 lemon
4 tsp light soy sauce
4 tsp toasted sesame seeds
2 spring onions , thinly sliced
1 red chilli , deseeded and thinly sliced
small handful coriander leaves

Steps:

Rinse the rice in a sieve until the water runs clear. Drain and put in a large pan with 400ml water. Bring to the boil, turn the heat to low, cover, then cook for 10-12 mins until the rice is almost cooked. Remove from the heat, then leave, covered, for another 10 mins.
Thinly slice the salmon and arrange on a platter with the sliced avocado. Drizzle over the lemon juice and soy, making sure everything is evenly covered. Leave in the fridge to marinate for 10 mins.
Carefully tip the juices from the salmon platter into the rice, then stir in with a little salt. Divide the rice between 4 bowls. Scatter the sesame seeds, spring onions, chilli and coriander over the salmon and avocado, then serve with the rice.

Nutrition Facts : Calories 519 calories, Fat 22 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 59 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 25 grams protein, Sodium 1.02 milligram of sodium

JAPANESE SALMON AND AVOCADO RICE

Japanese Salmon and Avocado Rice image

This dish contains the goodness of sushi without the painstaking rolling and shaping. The salmon is marinated in lemon juice and soy which 'cooks' and flavors the fish. Sushi rice is available in most stores, but if you can't find it use basmati rice instead.

Provided by English_Rose

Categories Rice

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

10 ounces sushi rice
12 ounces skinless salmon fillet
2 avocados, sliced
1 lemon, juice
4 teaspoons soy sauce
4 teaspoons sesame seeds, toasted (optional)
2 scallions, thinly sliced
1 red chili pepper, deseeded and thinly sliced
1 ounce cilantro, leaves only

Steps:

Rinse the rice in a sieve until the water runs clear. Drain and put in a large pan with 1 3/4 cups cold water.
Bring to the boil, turn the heat to low, cover then cook for 10-12 mins until the rice is almost cooked.
Remove from the heat then leave, covered, for 10 minutes.
Thinly slice the salmon the arrange on a platter with the sliced avocado.
Drizzle over the lemon juice and soy, making sure everything is evenly covered.
Leave in the fridge to marinate for 10 minutes.
Carefully tip the juices from the salmon platter over the rice then stir with a pinch of salt.
Divide the rice between four bowls.
Scatter the seasame seeds, scallions, chili and cilantro over the salmon and avocado and serve with the rice.

Nutrition Facts : Calories 542, Fat 18.3, SaturatedFat 2.7, Cholesterol 44.6, Sodium 410.9, Carbohydrate 71.9, Fiber 10.6, Sugar 1.6, Protein 25.4

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