This creamy Japanese style risotto is full of flavor and topped with perfectly seared salmon. It’s a delightful mix of comfort food and fresh ingredients!
Making this dish feels like a warm hug on a plate. I love how the flavors come together, and let’s be honest—who can resist that crispy salmon skin? Yum!
Key Ingredients & Substitutions
Short Grain Rice: This type of rice is crucial for getting that creamy texture in the risotto. If you can’t find sushi or Japanese rice, arborio rice or even medium grain rice can work in a pinch.
Dashi Stock: Dashi adds a unique depth of flavor. If you’re in a bind, vegetable broth is a good alternative, but it won’t have the same umami taste. Store-bought dashi powder is quick and handy, too.
Sake: While this adds flavor, you can skip it if you prefer. A splash of white wine or a bit more mirin can be a wonderful substitution if you’re looking for that extra layer of taste.
Salmon: Fresh salmon is best, but you can use other fish like trout or even a firm white fish like cod. For a vegetarian option, grilled tofu or roasted mushrooms can be delicious alternatives!
What’s the Key to Creamy Risotto?
The secret to a creamy risotto lies in the way you handle the rice. You want to toast the rice grains first to bring out their flavor before adding the broth. Adding the stock gradually helps release the starches that create that lovely creaminess.
- Heat the oil and butter; when it’s hot, add the rice and stir it for 1-2 minutes until it’s slightly translucent.
- Start adding warm stock half a cup at a time. Stir gently to keep the rice moving, allowing the liquid to absorb completely before adding more.
- This process takes about 20 minutes, and patience is key! Taste the rice occasionally. You want it tender but still with a slight bite (al dente).
Japanese Style Risotto With Seared Salmon
Ingredients You’ll Need:
For The Risotto:
- 1 cup short grain rice (Japanese or sushi rice)
- 4 cups dashi stock (Japanese fish broth) or vegetable broth
- 1 tablespoon soy sauce
- 1 teaspoon mirin (sweet rice wine)
- 1 tablespoon sake (optional)
- 1 small onion, finely chopped
- 1 tablespoon unsalted butter
- 1 tablespoon vegetable oil
- 1 clove garlic, minced
- 1 teaspoon grated ginger
- Optional: mushrooms (e.g. shiitake or maitake), thinly sliced
For The Salmon:
- 200g (7 oz) salmon fillet with skin on
- Salt and pepper to taste
- Fresh chives or finely sliced green onions for garnish
How Much Time Will You Need?
This recipe takes about 15 minutes to prep and around 30 minutes to cook, making a total of around 45 minutes. Most of that is just stirring and letting the flavors blend—so relaxing!
Step-by-Step Instructions:
1. Prepare The Dashi Stock:
Start by preparing your dashi stock and keeping it warm in a pot over low heat. This will help keep your risotto cooking smoothly.
2. Rinse The Rice:
In a bowl, rinse the short grain rice under cold water until the water runs clear. This step helps remove excess starch and keeps the risotto from becoming too gloopy. Once rinsed, drain the rice well.
3. Sauté The Aromatics:
In a medium saucepan, heat the vegetable oil and butter over medium heat. Add the finely chopped onion, garlic, and grated ginger. Sauté until the onion is translucent and you can smell the lovely aroma—about 3-4 minutes.
4. Cook The Mushrooms (Optional):
If you’re using mushrooms, now is the time to add them. Cook until they’re softened and full of flavor.
5. Toast The Rice:
Add the rinsed rice to the saucepan and stir well to coat each grain with the butter and oil. Toast the rice lightly for about 1-2 minutes, which adds a lovely nutty note.
6. Add The Stock Gradually:
Now comes the fun part! Begin ladling the warm dashi stock into the rice mixture—about 1/2 cup at a time. Stir constantly, allowing the stock to be mostly absorbed before you add more. This process should take about 20 minutes.
7. Add The Seasonings:
Once the rice is tender and creamy but still has a slight bite, stir in the soy sauce, mirin, and sake. Mix it well and season with salt and pepper to your taste.
8. Prepare The Salmon:
While the risotto is cooking, pat the salmon fillet dry with a paper towel, then season both sides with salt and pepper.
9. Sear The Salmon:
In a non-stick skillet, heat up some oil over medium-high heat. Place the salmon skin-side down and cook for about 4-5 minutes until the skin is crispy and nicely browned. Carefully flip the salmon and cook for an additional 2-3 minutes until it’s cooked through but still moist. This is where that beautiful crispy skin shines!
10. Plate And Serve:
To serve, spoon the creamy risotto into a shallow bowl, place the seared salmon on top, and garnish with finely chopped chives or green onions. Enjoy your delicious and comforting Japanese-style risotto with seared salmon!
Can I Use Regular Rice Instead of Short Grain Rice?
While short grain or sushi rice is recommended for its creamy texture, you can use arborio rice as an alternative. Arborio is specifically designed for risotto and will give a similar creamy consistency.
Can I Make This Recipe Vegetarian?
Absolutely! Substitute the dashi stock with vegetable broth and replace the salmon with grilled tofu or roasted vegetables. You can also add more mushrooms for extra flavor!
How Do I Store Leftover Risotto?
Store any leftover risotto in an airtight container in the fridge for up to 2 days. When reheating, you may need to add a splash of broth or water to bring back the creamy consistency.
What Should I Serve With This Dish?
This Japanese-style risotto is delightful on its own, but feel free to pair it with a simple salad or steamed vegetables to lighten the meal. A light, citrusy dressing can complement the rich flavors perfectly!
