Flavored Rice with Salmon and Roe

Flavored Rice with Salmon and Roe

Salmon broth and soy sauce is used to flavor the rice in this delightful dish

Cooking time
50 minutes
  • Nutrition facts are for one serving.

Ingredients(Servings: 4)

Ingredients(Servings: 4)


about 550 g (2-1/2 cups)

4 Tbsp

20 g (3/4 oz.)


3 Tbsp


  • This recipe uses ingredients for raw or semi-cooked consumption.
    To avoid food poisoning and to safely enjoy home-cooked meals, we ask you to adhere to the guidelines provided by your local Food Safety Information Center for the procurement, storage, cooking and other preparation methods of food ingredients.


  1. Slice the salmon, with the knife placed diagonally, into 7 mm (1/4 in.) thick pieces. If cutting from the right, tilt the knife down towards the right, and towards the left if starting from the left.
  2. Rinse the rice and place in a colander.
  3. Boil the snow peas in lightly salted boiling water (not included in ingredients), and cut into 1-2 cm (3/4 inc.) wide pieces.
  4. Combine (A) in a pot and heat, then add (1) and cook for 2-3 minutes.
  5. Place (2), (B), and 1 Tbsp of the cooking liquid from (4) into a rice cooker, and add as much water is necessary for the amount of rice.
    (If not using a rice cooker, add these ingredients to a pot as usual.)
  6. Place the salmon (4) on top and cook the rice.
  7. Remove the salmon, then gently fluff the rice and serve in individual bowls. Place the crushed seaweed, salmon, salmon roe, and (3) on top to serve.

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