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–+ servings

Salmon Fried Rice

Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Author Yuto Omura
Servings 2 servings

Ingredients 
 

  • 2 salmon fillets skin-on, approx. 75g per fillet
  • ½ tsp salt to draw out moisture and fishy odors
  • 3 fresh shiitake mushrooms thinly sliced
  • 1 tbsp ginger root finely diced
  • 2 tbsp Japanese leek (naganegi) white part, finely diced
  • ¼ tsp smoked paprika powder
  • 1 tsp dashi granules
  • ½ tsp Chinese-style chicken bouillon powder
  • 1 tsp unsalted butter
  • ¼ tsp sugar
  • 1 tsp cornstarch or potato starch
  • 350 g cooked Japanese short-grain rice refrigerated overnight
  • 1 tbsp cooking oil neutral flavored, like vegetable, canola, or rice bran
  • 2 eggs
  • 1 tsp Japanese soy sauce (koikuchi shoyu)
  • salt to taste
  • ground white pepper to taste
  • ¼ tsp lemon juice
  • ½ tsp toasted sesame oil
  • toasted white sesame seeds topping
  • Japanese wild parsley (mitsuba) topping, or chopped shiso leaves or green onions

Instructions 

  • Cut 2 salmon fillets into bitesize pieces and sprinkle with ½ tsp salt. Leave to rest for 10 minutes.
    salmon pieces sprinkled with salt in a steel container on a white background
  • While you wait, take 3 small bowls. Thinly slice 3 fresh shiitake mushrooms and finely dice 1 tbsp ginger root, and place them together in one bowl. In another bowl, add ¼ tsp smoked paprika powder, 1 tsp dashi granules, ½ tsp Chinese-style chicken bouillon powder and 2 tbsp Japanese leek (naganegi) finely chopped. In the final bowl, add 1 tsp unsalted butter and ¼ tsp sugar. Set all of the bowls by the stove for later.
    ingredients for salmon fried rice prepared in small glass bowls on a white background
  • After 10 minutes, pat the salmon pieces dry with kitchen paper and sprinkle with 1 tsp cornstarch. Mix until every piece has a thin even layer of starch.
    pieces of salmon coated with a thin layer of starch
  • Heat a wok on medium-low and add 1 tbsp cooking oil (or lard). Once hot, add the salmon, mushroom and ginger. Fry until the salmon is cooked on the outside and the mushrooms are slightly softened.
    salmon, mushrooms and ginger in a wok on the stove top
  • Push everything to one side of the wok, and increase the heat to high. In the empty space, crack 2 eggs and mix to scramble until half-cooked.
    cooked salmon, mushrooms and ginger next to egg in a wok on the stove
  • Add 350 g cooked Japanese short-grain rice and contents of the bowl with Japanese leek, dashi, chicken bouillon, and paprika powder. Mix thoroughly.
    rice and finely chopped Japanese leek in a wok with salmon, mushrooms and ginger
  • Pour 1 tsp Japanese soy sauce (koikuchi shoyu) around the edges of the wok and toss the rice a few times.
    salmon fried rice in a wok with wooden spatula on the stovetop
  • Add the butter and sugar along with salt and ground white pepper to taste. Mix well, then add ¼ tsp lemon juice and ½ tsp toasted sesame oil before mixing once more.
    Salmon fried rice with butter in a wok on the stove top
  • Divide between serving dishes and garnish with toasted white sesame seeds and Japanese wild parsley (mitsuba) or chopped green onions. Enjoy!
    salmon fried rice in a white dish garnished with mitsuba (Japanese wild parsley)

Notes

  • For detailed instructions on how to cook Japanese rice, please refer to my guide.
  • You can substitute salted salmon for fresh salmon. However, remember that it's already quite salty, so significantly reduce other seasonings if using it. Also, skip the salt-curing step when using salted salmon.
  • Leftover grilled salmon or salmon flakes also work well as time-saving alternatives. If using these pre-cooked options, skip the salmon cooking step entirely and adjust seasonings downward to prevent excess saltiness.
  • Prep all ingredients before heating the wok, as the cooking process moves quickly once started and prevents overcooking any components.
  • Store leftovers in airtight containers in the refrigerator after cooling completely and consume within 1-2 days.
  • When reheating leftovers, use a frying pan with a small amount of oil rather than a microwave to best restore the original texture and flavor.
  • Serving ideas: Authentic miso soup, Pickled cucumber, Ohitashi salad, Sunomono salad.