Typically when we have a “Japanese” dinner, one of the dishes is usually a baked/grilled fish. My children love all kinds of fish, from Hamachi Kama (yellowtail collar) to Miso Cod. One of their favorite baked fish is Salted Salmon (Shiojake/Shiozake). Sometimes when we have leftover, I would use it to make Salmon Fried Rice the next day.
The prep work for Salted Salmon recipe is very simple. All you need is salmon, sake, and salt. You rub salt over the salmon and let it sit in the refrigerator for 2 days.
What if you want to make Salmon Fried Rice now and don’t want to wait for 2 days? Well, you can make a quick version of salted salmon by sprinkling salt on the fresh salmon and bake it before making fried rice. In today’s recipe I will show you how to do it. I hope you enjoy this simple fried rice.
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- 1 fillet fresh salmon (or leftover Shiojake (Salted Salmon), see Notes for recipe)
- Kosher salt
- 1 green onion/scallion
- 1-2 large eggs
- 2 Tbsp neutral flavor oil (vegetable, canola, etc)
- 1 Tbsp sesame oil
- 2 cups cooked Japanese short grain rice (cold, preferably day-old)
- 1 tsp soy sauce
- ¼ tsp Kosher salt (to taste)
- ⅛ tsp white pepper (to taste)
- Freshly ground black pepper (to taste)
Gather all the ingredients.
- If you already have leftover cooked salted salmon, skip step #1 and go to #2. Preheat the toaster oven to 400F degrees and line the baking sheet with aluminum foil. Quickly rinse the salmon and pat dry. Sprinkle salt on both sides of salmon and bake at 400F for 15-20 minutes (cooking time may vary depends on thickness).
- Break the salmon into small pieces.
- Chop the green onion into small pieces and beat the egg.
- If you are using frozen rice, warm up in a microwave.
- Heat the wok over medium high heat. When it’s getting hot, add the oil. When you see white smoke coming off from the wok, add the egg in the wok. The egg will not stick to the pan as long as you put enough oil.
- Quickly mix it with spatula and when it’s 80% cooked, take it out and put on a plate.
- Keep wok on medium high heat and add the sesame oil.
- Add the green onions and stir fry until nicely coated with oil.
- Add the rice and break the chunk of rice. Toss the wok (which is why you don’t want to put too much rice) so the rice will fry out and mix well together.
- When rice is coated with oil, add the shredded salmon and toss the wok again.
- Add the egg and break into small pieces.
- When all the ingredients are mixed well, add soy sauce, salt, white pepper, and freshly ground black pepper.
- Toss the wok again and mix it all together. Serve immediately.
Salmon: How to make Shiojake (Salted Salmon), click here.
Do not cook more than 2 cups of rice at one time. The ingredients need some space to move around inside the wok, and the wok gets heavy for you to lift and to shake it.
Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe and link to this post as the original source. Thank you.