This one-pot ginger salmon and rice follows the tradition of takikomi gohan, or Japanese mixed rice. It has the ease of a one-pot meal. If you use a rice cooker, it works even faster and better. No watching the rice cook with the automatic feature of an electric cooker. By and large, the latest generation of rice cooker with induction and pressure cooking produces the perfect rice — be it white or brown or any varieties. Follow this recipe, a gourmet meal is within the reach of an average home-cook.
The flavor comes from the umami ingredients. They are the familiar Asian combination of soy sauce, ginger and toasted nori. Imagine holding a piece of sushi or kimbap, rolled in sheets of seaweed. That’s the flavor profile you’re getting and without any of the rolling part. In addition, salmon works particularly well with seaweed, as featured in sushi.
The process doesn’t get any easier. You cook the rice in water, together with dashes of soy sauce and slices of toasted nori. You may question why you put the nori in water as it loses its delicate crunch. But it works. The nutty, fishy and briny flavor slowly works itself in the grain, deeper than any nori wrapping can do. In the end, it looks like all the nori has vanished, while the rice is infused with all its wonderful goodness. A method worths trying!
A word about the vegetables: choose one which retains its greenness and texture with about 10 minutes of steaming time. Ideally, you want the fish and the vegetables to cook at about the same time. Salmon and asparagus works exceptionally well as the recipe has written.
One-Pot Ginger Salmon and Rice
Ingredients
- 1½ cups sushi rice (short-grain white rice, rinsed well
- About 5 grams toasted nori seaweed, crushed into small pieces (2 sheets or one 0.17-ounce snack pack)
- 1tablespoon soy sauce, plus more for serving
- Salt
- 1 pound skinless salmon, cut into 1-inch cubes
- 1 (1-inch) piece of fresh ginger, finely grated (about 1 tablespoon)
- 1 lemon, zested and cut into wedges
- 1 bunch asparagus, trimmed and sliced ½ inch thick
- Any combination of fresh herbs (such as cilantro, parsley, shiso), sliced scallions, crushed nori and toasted sesame seeds (all optional), for serving
Instructions
In a medium pot, combine 2½ cups water with the rice, nori, soy sauce and a pinch of salt. Cover and bring mixture to a boil over medium-high. Once mixture comes to a boil, stir, cover, reduce heat to low and simmer until the rice is tender, 18 to 20 minutes.
Meanwhile, in a medium bowl, stir together the salmon, ginger and lemon zest. Season with salt.
Gently fold the asparagus into the rice. If you notice the rice is dry or sticking to the pot, add 2 to 4 tablespoons of water. Add the salmon mixture on top of the rice, cover, and cook on low until the salmon is just cooked through and the asparagus is crisp-tender, 10 to 12 minutes. Turn off heat, and let rest, covered, 10 minutes. Serve with a squeeze of lemon and more soy sauce, plus herbs, scallions, nori and/or sesame seeds as desired.
Notes
https://cooking.nytimes.com/recipes/1024085-one-pot-ginger-salmon-and-rice
No Comments