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Grilled salmon with rice
Also known as 焼き鮭 · salmon teishoku · shiozake with rice · grilled salmon rice bowl
Salmon grilled until the skin crisps and the fat renders. Rich and salty, with plain rice and pickles to cut it.
Typical serving
560 kcal
usually 450–700 kcal
 Protein | 38 g |
|---|---|
 Carbs | 52 g |
 Fat | 20 g |
Reference figures for a dish as it is commonly cooked — never a measurement of your plate. The range is the honest part: two kitchens make this differently. In the app, a photograph replaces the guess.
Ingredients
Serves 2 · dimmer marks are storecupboard
- 300gsalmon fillets
- 150gshort-grain rice
- 1 tbspsoy sauce
- 1 tbsprice vinegar
- 1cucumber
- to tastesalt
Method
5 steps
finish · 2mSalt the fillets and leave them skin-side up while the rice cooks. Drawing the surface moisture out is what lets the skin actually crisp instead of steaming.
boil · 18m walk awayRice rinsed and on, lid, lowest heat.
chop · 4mCucumber sliced thin and dressed with the vinegar and a pinch of salt.
grill · 9mSkin down in a dry hot pan, pressed flat for the first few seconds, and left until it lifts freely. Turn once.
- finish · 2m
Rice, fish, pickles, and the soy at the table rather than over the fish.
Worth knowing
Salting the fillet half an hour before it meets the heat draws out surface moisture, which is what lets the skin actually crisp rather than steam.
Oily fish is one of the few dietary sources of long-chain omega-3 fats, which the body makes only poorly from plant sources.
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