Flavored Rice with Salmon and Roe
Salmon broth and soy sauce is used to flavor the rice in this delightful dish
- Nutrition facts are for one serving.
Ingredients(Servings: 4)
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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.
Directions
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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.
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Rinse the rice and place in a colander.
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Boil the snow peas in lightly salted boiling water (not included in ingredients), and cut into 1-2 cm (3/4 inc.) wide pieces.
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Combine (A) in a pot and heat, then add (1) and cook for 2-3 minutes.
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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.) -
Place the salmon (4) on top and cook the rice.
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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.
Cooking Basics
1.
Rinse off any rice bran from the surface of the rice and any rice starch that attached during polishing. As it causes oxidation and sliminess, and is readily absorbed by the rice, quickly pour out the first batch of water used to rinse the rice that is cloudy from the rice bran content. This process is made easier by using an all-purpose strainer and a bowl.
2.
Rinse the rice by stirring with your hand and then discard of this water. Repeat this step 2 to 3 times until the water becomes less cloudy. Be careful not to rinse too vigorously, as doing so will damage the rice grains.
3.
Leave the rice in the colander for about 30 minutes to absorb water.
4.
Place the rice into the inner pot of a rice cooker, add the indicated amount of water, and then steam.
Fold the stem over towards the straighter side of the snow pea and then pull this off along the length of this straighter side to remove the stem and string.
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