Salmon Rice

Method7 steps

1. 1

   Step 1: Check the 220 g salmon for pin bones and cut it into portions about 1 inch thick. Sprinkle all sides with the entire 1 teaspoon salt, place on paper towels on a rack over a tray, cover and refrigerate overnight at 4°C or colder.

   Uses 220 g skin-on salmon, deboned and cut into 1-inch-thick portions · 1 teaspoon salt

   
2. 2

   Step 2: Rinse all 300 g uncooked short-grain rice in a strainer with separate rinsing water until the runoff is mostly clear, then drain. Put it in a heavy-bottomed pot that retains heat well, with all 1⅔ cups cooking water, 1 tablespoon sake and 2 g konbu. Cover and soak for at least 20 minutes.

   Soak rice at least 20 minutes · 20 minUses 300 g uncooked Japanese short-grain rice (about 1½ cups) · Water for rinsing rice until mostly clear; drained · 1⅔ cups water for soaking and cooking rice · 1 tablespoon sake · 2 g konbu (about a 2-inch square)

   
3. 3

   Step 3: After soaking, bring the covered rice mixture to a boil over high heat. Reduce the heat to low and cook for 12 minutes with the lid closed.

   Cook rice on low 12 minutes · 12 minUses Soaked rice, cooking water, sake and konbu

   
4. 4

   Step 4: Have all the cured salmon ready before lifting the hot lid. Quickly arrange it in a SINGLE layer over the hot rice and immediately close the lid to retain the steam.

   Uses Hot partially cooked rice and konbu · Overnight salt-cured salmon

5. 5

   Step 5: Turn off the heat and leave the covered heavy pot for 15 minutes to steam the salmon and finish the rice. Then check that the rice is tender and the thickest salmon reaches 63°C, or is opaque and separates easily with a fork. If needed, return the covered pot to gentle heat until both are cooked through.

   Covered residual-heat steaming 15 minutes · 15 minUses Cured salmon in a single layer over hot rice

6. 6

   Step 6: Lift the fully cooked salmon onto a clean surface, keeping the rice covered. Once the fish is cool enough to handle, remove and discard its skin and any remaining bones. Remove the konbu from the rice. Return all the cooked boneless salmon flesh to the same rice and gently crumble and fold it through with a rice paddle.

   Uses Fully cooked salmon, rice and konbu in pot

7. 7

   Step 7: Divide all the mixed salmon rice between FOUR bowls. Add optional ready ikura and mitsuba to taste and serve.

   Uses Mixed cooked salmon rice · Ikura (optional for garnish) · Mitsuba (optional for garnish)