Description
A quick and easy dish featuring crispy rice topped with perfectly cooked salmon.
Ingredients
Scale
- 1 cup sushi rice
- 1 1/4 cups water
- 2 salmon fillets (about 6 oz each)
- 1 tbsp olive oil
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp chopped green onions
- 1 tsp sesame seeds
Instructions
- Rinse sushi rice under cold water until water runs clear.
- Cook rice with water in a rice cooker or pot until tender.
- Heat olive oil in a pan over medium-high heat.
- Season salmon fillets with salt and pepper.
- Cook salmon skin-side down for 4-5 minutes.
- Flip and cook for another 3-4 minutes.
- Mix soy sauce and sesame oil in a small bowl.
- Press cooked rice into a small mold or shape into rounds.
- Place salmon on top of rice.
- Drizzle with soy-sesame mixture.
- Garnish with green onions and sesame seeds.
Notes
- Use day-old rice for extra crispiness.
- Adjust salmon cooking time based on thickness.
- Replace soy sauce with tamari for gluten-free option.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Main Dish
- Method: Pan-Frying
- Cuisine: Asian Fusion
Nutrition
- Serving Size: 1 fillet with rice
- Calories: 420
- Sugar: 1g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 62mg
Keywords: crispy rice salmon, easy salmon recipe, Asian salmon dish