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Japanese Steamed Salmon and Pumpkin Rice

Japanese Steamed Salmon and Pumpkin Rice

japanese-steamed-salmon-and-pumpkin-rice1.jpg
 
Japanese Steamed Salmon and Pumpkin Rice
Japanese Steamed Salmon and Pumpkin Rice

There are occasions when I get into the mood to cook more complex recipes that require more prep time and technique, and then there are days that inspire me to whip up something extremely simple and straightforward like this Japanese Steamed Salmon and Pumpkin Rice. Only 4 ingredients and 2 seasoning sauces that you toss right into the rice cooker. Oh, and get this - it tastes incredible as well!

There is this Japanese stall set up in the food street section of a popular shopping mall here in Singapore that we used to frequent. They sell traditional Okowa which is steamed glutinous rice with a selection of ingredients such as chestnut, mushrooms and seafood. My personal favourite is the Okowa with chestnut, which is also the inspiration for this recipe in which I have substituted the sweet chestnut with pumpkin. While my version of the Okowa is not the most traditional, the taste is very very similar to the one that I have tried and is really delicious. This Japanese Steamed Salmon and Pumpkin Rice is also crazy healthy as it is steamed with no additional salt or oil added. If pumpkin isn't your thing, you can replace it with shiitake or nameko mushrooms, or carrots.

Japanese Steamed Salmon and Pumpkin Rice
Japanese Steamed Salmon and Pumpkin Rice

As the ingredients cook in the rice cooker, be prepared to welcome the intoxicating fragrance of the salmon, pumpkin, mirin, soy sauce and rice coming together in a perfect symphony to invade your kitchen and whet your appetite, it really is out of this world.

  Japanese Steamed Salmon and Pumpkin Rice   Prep time: 5 mins  Cook time: 20 mins  Total time: 25 mins  Serves: 4-6      Ingredients:   · 2 cups White Rice  · 200g Pumpkin  · 250g Salmon Fillet  · 1/2 cup Soy Sauce  · 1/4 cup Mirin   For garnish:   · some chopped Spring Onions  · some strips of Nori/Japanese Seaweed     Instructions:  1) Wash and prepare the rice by adding the sufficient amount of water  required to cook it according to what is indicated in your rice cooker OR just  remember that the rice to water ratio is 1:2, in which case you will need 4  cups of water for 2 cups of rice.  2) After you have added the water to the rice, use a measuring cup and  remove 1/3 cup of water from the rice - this is because you will be adding  the seasoning to the rice to cook in the cooker and if you do not remove  some water, the rice will end up being too soggy.  3) Cut the pumpkin into cubes and add them in with the rice.  4) Next, remove the bones from the salmon fillet (if there are any) and cut into  4 pieces. Lay the salmon fillet pieces on top of the rice and pumpkin.  5) Finally, pour the soy sauce and mirin in with the rest of the ingredients.  Place in the rice cooker and cook.  6) Garnish with the spring onions and seaweed and serve hot! Enjoy~   

Japanese Steamed Salmon and Pumpkin Rice

Prep time: 5 mins

Cook time: 20 mins

Total time: 25 mins

Serves: 4-6

 

Ingredients:

· 2 cups White Rice

· 200g Pumpkin

· 250g Salmon Fillet

· 1/2 cup Soy Sauce

· 1/4 cup Mirin

For garnish:

· some chopped Spring Onions

· some strips of Nori/Japanese Seaweed

 

Instructions:

1) Wash and prepare the rice by adding the sufficient amount of water

required to cook it according to what is indicated in your rice cooker OR just

remember that the rice to water ratio is 1:2, in which case you will need 4

cups of water for 2 cups of rice.

2) After you have added the water to the rice, use a measuring cup and

remove 1/3 cup of water from the rice - this is because you will be adding

the seasoning to the rice to cook in the cooker and if you do not remove

some water, the rice will end up being too soggy.

3) Cut the pumpkin into cubes and add them in with the rice.

4) Next, remove the bones from the salmon fillet (if there are any) and cut into

4 pieces. Lay the salmon fillet pieces on top of the rice and pumpkin.

5) Finally, pour the soy sauce and mirin in with the rest of the ingredients.

Place in the rice cooker and cook.

6) Garnish with the spring onions and seaweed and serve hot! Enjoy~

 



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