Typically when we have a “Japanese” dinner at home, one of the dishes is usually a baked or 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 leftovers, I would use them to make Salmon Fried Rice the next day. It is one of the most convenient and satisfying ways to cook a one-pan meal for the family.
Use Salted Salmon for Fried Rice
The prep work for the Japanese 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 baking it before making the fried rice.
Fried Rice Cooking Tips
Since salted salmon is the star of the show for this fried rice, we keep the rest of the ingredients simple with just a light touch of seasonings. To prevent the fried rice from turning mushy, you want to use day-old rice when cooking. It is also best cooked in a wok with small servings, preferably one to two portions at a time. This is to make sure every grain of the rice is evenly fried yet retains its fluffiness. Heat the wok until it is smoking hot and then swirl in a good amount of oil before adding in the rest of the ingredients. This way the eggs and the rice will not stick to the bottom of the wok. Minimal prep work, quick to pull together, and deeply satisfying, this salmon fried rice meets all the requirements for a fast weeknight meal that you will enjoy. Wish to learn more about Japanese cooking? Sign up for our free newsletter to receive cooking tips & recipe updates! And stay in touch with me on Facebook, Pinterest, YouTube, and Instagram.
