Home
Ingredient
Top 5 dishes made from Salmon Fillets OR Off-cuts skinless, bones removed
1 . Salmon 'Takikomi Gohan' with ‘Yuzu Koshō’
Salmon 'Takikomi Gohan' with ‘Yuzu Koshō’
If you are a big fan of Japanese food, you may have tasted ‘Yuzu Koshō’. It is a Japanese condiment, that is made with zest of Yuzu (a citrus fruit), Green Chilli and Salt. Many Asian grocery stores sell ‘Yuzu Koshō’ in a tube. Today I added it to this Salmon & Shimeji Takikomigohan. The refreshing fragrance and the spiciness of ‘Yuzu Koshō’ would take this simple rice dish to next level.
Ingredient
1-2 tablespoons
Sake (Rice Wine)
1/2 teaspoon
Salt
1-2 teaspoons
Yuzu Koshō
Cooking instructions
* Step 1
Cut skinless Salmon Fillets into chunky pieces, sprinkle with Sake (Rice Wine) and Salt, and massage. Cover and rest in the fridge for 1 hour.
* Step 2
Cut off the bottom of Shimeji and tear into small pieces. *Note: If you use other Asian Mushrooms, cut into bite-size pieces if large.
* Step 3
Wash Rice, drain, and place in the rice cooker’s inner pot. Add the Dashi Stock and Soy Sauce, and gently stir. *Note: For stronger flavour, you can add extra 1/2 tablespoon Soy Sauce.
* Step 4
Scatter Ginger, place Shimeji (OR other Asian Mushrooms) and Salmon pieces with all the liquid, but DO NOT stir.
* Step 5
Press ‘COOK’ button to start cooking. When the rice is cooked, let it steamed for 10 minutes. Then add Yuzu Koshō and mix to combine.
* Step 6
Sprinkle with some finely chopped Spring Onion and Sesame Seeds, and enjoy.
Note: if there is a photo you can click to enlarge it
2 . Salmon & Kombu (Kelp) Takikomigohan
Salmon & Kombu (Kelp) Takikomigohan
This is another way to enjoy Kombu (Kelp). Using a rice cooker, it is super easy to cook. You don’t need to add Dashi Powder as Umami comes out from Kombu. Naturally, you can add some Vegetables such as Carrot, Asian Mushrooms, etc. Just remember that you must salt the Salmon fairly well.
Ingredient
1/4-1/2 teaspoon
Salt for seasoning Salmon
1-2 tablespoons
Sake (Rice Wine)
1/2 teaspoon
Salt
1 tablespoon
Soy Sauce
Cooking instructions
* Step 1
Cut skinless Salmon Fillets into chunky pieces, add Salt and Sake, and massage. Cover and rest in the fridge for 1 hour (OR longer).
* Step 2
Soak Dried Shredded Kombu (Kelp) in cold water for 10 minutes, drain, rinse, and drain again. Cut them short, about 4-5 cm.
* Step 3
Wash Rice and place into the rice cooker’s inner pot. Add Water up to 2-cups marking (OR add 420ml). Add Salt and Ginger, and gently stir.
* Step 4
Spread drained Kombu, place Salmon pieces on top, and pour all the liquid as well, then sprinkle Soy Sauce over.
* Step 5
Press ‘COOK’ button to start cooking. When the Rice is cooked, let it steamed for 10 minutes. Then mix gently.
* Step 6
Enjoy with some toppings of your choice. Today I added finely chopped Spring Onion that I have been growing in a pot.
Note: if there is a photo you can click to enlarge it
3 . Salmon & Asparagus Butter Soy Sauce Takikomigohan
Salmon & Asparagus Butter Soy Sauce Takikomigohan
‘Takikomigohan’ is a Japanese dish of Rice that is cooked with ingredients and seasonings. If you have a rice cooker, ‘Takikomigohan’ is super easy to cook. Today I cooked Rice with Salmon and Asparagus. Butter & Soy Sauce flavour is very popular in Japan, and Salmon and Asparagus taste lovely in this flavour.
Ingredient
1/2 teaspoon
Salt
1 tablespoon
Sake (Rice Wine)
1/4 teaspoon
Ground Chilli OR Black Pepper
1 tablespoons
Soy Sauce
1 clove
Garlic *finely chopped
Cooking instructions
* Step 1
Cut skinless Salmon Fillets into chunky pieces, add Salt and Sake, and massage. Cover and rest in the fridge for 1 hour.
* Step 2
Wash Rice well, then soak in clean water for 30 minutes OR while you are preparing other ingredients.
* Step 3
Drain the rice and place it into the rice cooker’s inner pot. Add Dashi Stock, Butter, Chilli and Soy sauce. Scatter Garlic, Asparagus and Salmon pieces on top. DO NOT stir.
* Step 4
Set the rice cooker at ‘Quick Cook’ mode, if your rice cooker has it, and press ‘COOK’ button to start cooking.
* Step 5
When the rice is cooked, let it steamed for 10 minutes. Then loosen and mix gently.
Note: if there is a photo you can click to enlarge it
4 . Salmon & Wakame Mazegohan
Salmon & Wakame Mazegohan
My super-easy ‘Salmon Takikomi Gohan’ is becoming popular. However, ‘Salmon Mazegohan’ is a lot tastier and I like it more even though I have to cook Salmon separately. ‘Grilled Salmon & Watercress Mazegohan’, which I introduced on the other day, sounds time-consuming because of the word ‘Grilled’. Remember you can just pan-fry the Salmon.
Ingredient
2 tablespoons
Sake (Rice Wine)
1 tablespoon
Soy Sauce
1/2-1 teaspoon
Salt
2 tablespoons
Dried Cut Wakame *OR 2 sheets Nori
1 tablespoon
Toasted Sesame Seeds
Cooking instructions
* Step 1
Wash Rice by stirring it thoroughly in water with your hand and drain the water. Repeat this a few more times until water flows through clear.
* Step 2
Drain the rice and put it into the rice cooker’s inner pot. Add the Dashi Stock, Sake and Soy Sauce. Add more Water if needed to make the liquid up to the 2-cups-marking. Press ‘COOK’ button to start cooking.
* Step 3
Soak the Dried Cut Wakame in cold water until soft, drain well.
* Step 4
Cut skinless Salmon Fillets into chunky pieces, sprinkle a generous amount of Salt over. I used 1 teaspoon Salt for 280g Salmon.
* Step 5
Pan-fry the Salmon pieces until browned and cooked though.
* Step 6
When the rice is cooked, let it steamed for 10 minutes. Add cooked Salmon, Wakame (OR toasted Nori sheets torn into small pieces) and Sesame Seeds, loosen the rice and mix gently to combine well. *Note: Toast Nori sheets over flames just before adding to the rice.
* Step 7
Sprinkle some chopped Spring Onion on top and enjoy.
Note: if there is a photo you can click to enlarge it
5 . Salmon Takikomi Gohan
Salmon Takikomi Gohan
If you love salmon, you would love this rice dish. Using rice cooker, it is absolutely easy to make such an elegant looking and nutritious dish. I used just salmon this time, but sometimes I add Carrot, shredded Kombu (Kelp) and some Asian Mushrooms such as Shimeji or Shiitake, and you can mix in Edamame after rice is cooked. Those extra ingredients will make the dish even more nutritious.
Ingredient
1 tablespoon
Soy Sauce
1/2 teaspoon
Salt
1-2 tablespoons
Sake (Rice Wine)
Cooking instructions
* Step 1
Cut skinless Salmon Fillets into chunky pieces, add Salt and Sake and massage. Cover and rest in the fridge for 1 hour.
* Step 2
Wash Rice by stirring it thoroughly in water with your hand and drain the water. Repeat this a few more times until water flows through clear.
* Step 3
Drain the rice and put it into the rice cooker’s inner pot. Add the Dashi Stock and Soy sauce. Place Salmon pieces on top and pour all the liquid as well.
* Step 4
Press ‘COOK’ button to start cooking.
* Step 5
When the rice is cooked, let it steamed for 10 minutes. Then loosen and mix gently.
* Step 6
Enjoy with some toppings of your choice. If you need more saltiness, sprinkle some salt over as required.
Note: if there is a photo you can click to enlarge it
Share
10 Pieces Of Expert Nutrition Advice
1. Start Small
2. Fill Your Plate With Beans and Leafy Greens
3. Focus on Adding—Not Subtracting
4. Taste the Rainbow
5. Prioritize Potassium
6. Eat More Plants
7. Focus on Your Immune System
8. Try the Mediterranean Diet
9. Understand the Impact of Food
10. Guard Your Gut
See moreSimilar articlesự
Copyright © 2024 Cookcic