Salmon served over rice with cucumber, carrots, and a ginger-soy dressing.
ABy allisong1228
Servings
2
1 cup Japanese short-grain rice
1.1 cup Water (for rice)
2 pieces Salmon fillets, skin-on
1 tbsp Neutral oil
0.25 tsp Salt
1 piece Cucumber
2 pieces Carrots
1 tbsp Fresh ginger, finely grated
3 tbsp Soy sauce
1 tbsp Mirin
1 tbsp Rice vinegar
1 tsp Toasted sesame oil
1 tsp Toasted sesame seeds (garnish)
2 pieces Scallions (garnish)
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Rice and Vegetables
1. Rinse the Japanese short-grain rice in cold water 5 to 6 times until the water runs nearly clear, then drain. Combine with the water in a pot, soak 30 minutes, cover and bring to a boil, then reduce to the lowest heat and cook 12 minutes. Turn off the heat and rest, covered, for 10 minutes.
1 cup Japanese short-grain rice,
1.1 cup Water (for rice)
2. While the rice soaks, slice the cucumber into thin half-moons and cut the carrots into thin matchsticks. Slice the scallions thinly and set aside for garnish.
3. Whisk the fresh ginger, soy sauce, mirin, rice vinegar and toasted sesame oil in a small bowl until combined. Toss a spoonful of the dressing with the carrots and cucumber and let sit 5 minutes to lightly pickle.
4. Pat the salmon fillets dry and season with salt. Heat the neutral oil in a non-stick pan over medium-high heat and place the salmon skin-side down. Cook 4 to 5 minutes until the skin is crisp, flip, and cook 2 to 3 minutes more until just cooked through.
5. Divide the rice between two bowls and top with the salmon, cucumber and carrots. Drizzle with the remaining ginger-soy dressing and garnish with the toasted sesame seeds and scallions. Serve immediately.
1 tsp Toasted sesame seeds (garnish)
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