Taiwanese🍚 Starches

Kelp & Salmon Seasoned Rice

Name: Kelp & Salmon Seasoned Rice
Total time: 45 min
Yield: 3 servings
Cuisine: Taiwanese
Ingredients: 300 g short-grain rice; 2 packs dashi stock pack; 1200 ml cold water; 1 tbsp sake; 1 tbsp mirin; 2 tbsp soy sauce; 2 pinches salt; 1 tsp sugar; ~1 tbsp olive oil; ~150-200 g salmon fillet; ~1 tbsp sake; 1 pinch white pepper powder; 10 g wakame (dried sea kelp); ~2 tbsp green onion/scallion, chopped; ~1 tbsp white sesame seeds

⏱ 45 min🍽 Serves 3

Tender salmon paired with nutritious wakame (sea kelp), light and not greasy. Rice cooked in flavorful broth is topped with seared salmon and crispy kelp for a simple yet delicious meal.

High-protein

Adapted from a video by Rosalina's Kitchen 蘿潔塔的廚房

超級簡單、好吃到爆的海帶芽鮭魚拌飯，吃上一口保證愛上！！

Watch on YouTube

Ingredients

short-grain rice300 g
dashi stock pack2 packs
cold wateradjust to taste1200 ml
sake1 tbsp
mirin1 tbsp
soy sauce1 tbsp for broth, 1 tbsp for seasoning rice2 tbsp
salt2 pinches
sugar1 tsp
olive oila little, for toasting rice~1 tbspest.
salmon fillet

Steps

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1
Make the broth: Combine 2 dashi stock packs with 1200ml cold water in a pot. Bring to a boil, then reduce heat. Add 1 tbsp sake, 1 tbsp mirin, 1 tbsp soy sauce, 2 pinches salt, and 1 tsp sugar. Simmer on low heat for about 10 minutes, then turn off heat and let cool.
2
Rinse and soak rice: Gently rinse the rice 2-3 times, discarding the dirty water. Change to fresh water and soak for 30 minutes to let the grains absorb moisture fully.
3
Marinate salmon: Gently rub the salmon with a little sake to remove fishiness, then discard the liquid and dry slightly. Season with salt and white pepper, rubbing gently to distribute flavors. Cover and refrigerate until needed.
4
Cook the rice: Heat a little olive oil in a pot, add 300g drained rice. Measure 285g of cooled broth and mix with 1 tbsp soy sauce (total 300g liquid, equal to the rice amount). Pour into the pot and bring to a boil over medium heat, stirring to prevent sticking. When bubbles form around the edges, reduce to low heat and simmer for 10 minutes. Turn off heat and let rest for 15 minutes.
5
Prepare wakame: Soak 10g dried wakame in water until fully expanded and softened. Thoroughly squeeze out excess water. Cut into manageable pieces with a knife if needed.
6
Season the rice: When the rice is done, stir in the wakame while hot, adjusting the amount to your preference. Mix well to distribute evenly throughout the rice. Cover to keep warm.
7
Sear the salmon: Heat a pot over medium heat. Add the marinated salmon without additional oil (salmon has plenty of fat). Sear on one side until golden and crispy, flip, and cook briefly on the other side to avoid drying out. Break the salmon into smaller pieces as it cooks.
8
Finish the rice bowl: Transfer the seared salmon into the rice. Add the remaining salmon oil from the pan for extra flavor. Sprinkle with chopped green onion and white sesame seeds. Gently toss everything together to distribute flavors evenly throughout.

Kelp & Salmon Seasoned Rice

Ingredients

Steps

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