Salmon Rice Garnished with Salmon Caviar
Ingredients (Serves 4)
-
400 ml / 1 2/3 C japonica rice
-
1 knob ginger
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2-3 stems watercress, no leaves
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300 g / 10 oz. salmon
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3 T water
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3 T Kikkoman Soy Sauce
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3 T sake
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2 T Kikkoman Manjo Mirin
-
-
60 g / 2 oz. salmon caviar
- *1 C (U.S. cup) = approx. 240 ml; 1 T = 15 ml; 1 t = 5 ml
Directions
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1
Wash rice and allow to drain in a colander for about 15 minutes.
-
2
Cut ginger into needle-thin strips.
-
3
Parboil watercress stems and drain, squeeze out excess water. Chop into small pieces, and set aside for garnish.
-
4
Remove salmon skin and cut the salmon into bite-size pieces. Parboil the salmon briefly*1 (see photo) and set aside.
-
5
Place the ingredients for simmering liquid in a saucepan.
-
6
Add the ginger and salmon, then simmer over medium heat for 3-4 minutes until salmon is cooked. Remove ginger and salmon; save the simmered liquid.
-
7
In a rice cooker, cook the rice together with a mixture totaling 480 ml / 2 C of simmered salmon liquid and water. After the rice has cooked, add the salmon, close the lid and allow to steam for about ten minutes.
-
8
Gently fold the salmon into the cooked rice. Serve in individual rice bowls, garnished with the watercress and salmon caviar.
- *1Place salmon pieces on a strainer and gently lower into a pot of boiling water. Lift the strainer after a few seconds, or when salmon changes color.
Recipe by Kikkoman Corporation
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