This Japanese-style risotto is creamy and packed with flavor, featuring the delightful taste of seared salmon on top. It brings a unique twist to a classic dish!
I love how the salmon adds a lovely crunch and richness. It’s a perfect combo for a cozy dinner. Plus, it’s so easy to make that you can impress your friends without breaking a sweat!
Key Ingredients & Substitutions
Japanese Short-Grain Rice: This type of rice is essential for that creamy risotto texture. If you can’t find it, Arborio rice is a good substitute as it also offers creaminess. Just keep an eye on the cooking time; it might vary a bit.
Dashi Broth: Dashi is the backbone of flavor in this dish. You can make it from scratch, but store-bought dashi powder or instant dashi granules work great too. If you’re in a pinch, vegetable broth can serve as an alternative, though it won’t have the same umami kick.
Sake: Sake adds depth to the risotto. If you’re avoiding alcohol, you can substitute it with a splash of rice vinegar mixed with a bit of water for a similar effect. Alternatively, apple juice can add sweetness but will change the flavor slightly.
Salmon: Fresh salmon is perfect for searing, but you could also use other fish like tuna or chicken if you prefer. Canned salmon could work as a quick option, but it won’t give the beautiful sear.
How Do You Create a Creamy Risotto?
The technique for making risotto is essential to getting that creamy consistency. The key is to cook the rice slowly while adding broth gradually. Here’s how to do it:
- Start by toasting the rice in butter and oil; this helps to unlock flavors and gives it a nice texture.
- Add the sake and let it mostly evaporate. This step adds a wonderful depth of flavor before introducing the broth.
- Always keep your broth warm, and add it one ladle at a time. Stir continuously, allowing the rice to absorb most of the liquid before adding more. This method helps release the starches in the rice, creating a creamy texture.
- Cook it slowly for about 20 minutes until the rice is tender but still slightly al dente.
Practice makes perfect, so don’t rush this process! The more you stir and nurture the rice, the creamier your risotto will be.
Japanese Style Risotto With Seared Salmon
Ingredients You’ll Need:
For the Risotto:
- 1 cup Japanese short-grain rice (or Arborio rice)
- 4 cups dashi broth (Japanese soup stock)
- 1 small onion, finely chopped
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1/2 cup sake
- 1/4 cup soy sauce
- 1 tablespoon mirin
- 1 tablespoon sesame oil
- Salt and pepper, to taste
For the Salmon:
- 2 salmon fillets (about 6 oz each), skin on
For the Garnish:
- 2 green onions, finely chopped
- 1 tablespoon toasted sesame seeds
- Fresh herbs such as shiso or parsley (optional)
- Optional: small pieces of roasted or dried tomato for garnish
How Much Time Will You Need?
This delightful dish will take about 30 minutes of prep and cooking time. With a rich flavor and an impressive presentation, it’s perfect for both a fancy dinner or a hearty meal during the week!
Step-by-Step Instructions:
1. Prepare the Broth:
Start by warming the dashi broth in a saucepan over low heat, keeping it hot as you cook the risotto.
2. Cook the Salmon:
Season the salmon fillets with a little salt and pepper. In a skillet over medium-high heat, add a dash of olive oil. Place the salmon skin-side down first. Cook for about 3-4 minutes until the skin is crispy, then flip and cook for another 3-4 minutes. When done, remove from heat and set aside on a plate.
3. Start the Risotto Base:
In a large pan, melt the unsalted butter together with olive oil over medium heat. Add the finely chopped onion and sauté until translucent and fragrant, about 2-3 minutes.
4. Cook the Rice:
Add the Japanese rice to the pan and stir well to coat each grain with the butter and oil. Toast the rice for about 2 minutes, stirring occasionally.
5. Deglaze and Simmer:
Add the sake to the pan and allow it to mostly evaporate as you stir continuously. Then, begin adding the warm dashi broth, one ladle at a time, stirring constantly and letting the rice absorb the liquid before adding more. Continue this process for about 20 minutes, or until the rice is tender and creamy.
6. Add Flavors:
Once the rice is cooked, mix in the soy sauce and mirin, stirring until the flavors are well combined.
7. Finish the Risotto:
Drizzle in the sesame oil for added nuttiness and adjust with salt or a bit more soy sauce if needed.
8. Serve:
Spoon the creamy risotto into shallow bowls and place a seared salmon fillet on top of each serving.
9. Garnish:
Sprinkle with toasted sesame seeds and chopped green onions over the salmon and risotto. Add fresh herbs like shiso or parsley, along with optional small pieces of roasted or dried tomato for extra flavor.
10. Enjoy!
Dig into your delicious and creamy Japanese style risotto topped with perfectly seared salmon. The mix of flavors and textures is sure to impress!
This dish beautifully combines the creamy risotto technique with vibrant Japanese ingredients, making it a wonderful experience for your taste buds!
Can I Use Different Types of Rice for This Recipe?
Yes! While Japanese short-grain rice is ideal for achieving that creamy texture, Arborio rice is a great substitute. Just ensure you follow the same cooking technique for the best results.
What If I Don’t Have Dashi Broth?
Not a problem! You can use store-bought dashi powder or instant dashi granules. Alternatively, vegetable broth can work in a pinch, though it might not provide the same depth of flavor.
Can I Make This Recipe Ahead of Time?
You can prepare the risotto a few hours in advance, but it’s best to cook the salmon right before serving to maintain its freshness and texture. If you make the risotto ahead, reheat gently, adding a splash of broth to restore its creaminess.
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 2 days. When reheating, add a little broth and stir to regain that creamy consistency.
