Salmon Flakes Rice 鮭魚鬆飯

A simple and comforting Japanese dish of steamed rice mixed with seasoned, flaky salmon. Perfect for a quick meal or bento box.

Nutrition (per serving)

Ingredients

• 400g cooked Japanese short-grain rice
• 180g salmon fillet
• 1 tablespoon sake (Japanese cooking wine)
• 1 tablespoon soy sauce
• 1 tablespoon mirin (sweet Japanese rice wine)
• 1/4 teaspoon salt
• 1 teaspoon vegetable oil
• 1 teaspoon toasted white sesame seeds
• 1g shredded nori (optional)

Steps

1. Pat salmon fillet dry with paper towels. Season lightly with salt.
2. Heat vegetable oil in a non-stick pan over medium heat. Place salmon fillet skin-side down (if applicable) and cook for 4 minutes until crispy.
3. Flip salmon fillet and cook for another 3 minutes, or until cooked through.
4. Remove salmon fillet from pan. Let it cool slightly, then remove skin (if desired) and bones. Flake the salmon meat with a fork.
5. In the same pan (or a clean one), combine flaked salmon, sake, soy sauce, and mirin. Cook over medium-low heat, stirring gently, until the liquid has mostly evaporated and the salmon flakes are well-coated and slightly dry, about 4 minutes.
6. In a large bowl, gently mix the seasoned salmon flakes with the hot cooked rice.
7. Serve immediately, garnished with toasted white sesame seeds and shredded nori (if using).

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