This creamy Japanese-style risotto is a delightful twist on a classic dish. It’s made with tender rice, rich broth, and topped with perfectly seared salmon for extra yum!
I love how the flavors come together—it’s like a warm hug in a bowl! You can impress your friends or just enjoy it all to yourself like I do after a long day. 😄
Key Ingredients & Substitutions
Japanese Short-Grain Rice: This rice is sticky and perfect for risotto. If you can’t find it, Arborio rice works well too. Just keep an eye on the cooking time as it may vary slightly.
Dashi Stock: Dashi adds a unique umami flavor. If you’re in a pinch, vegetable or chicken broth can be used. For a quick homemade dashi, simmer water with kombu (dried kelp) and bonito flakes.
Salmon: Fresh salmon gives the best flavor. If you’re looking for alternatives, try seared tuna or cooked shrimp, but adjust the cooking time accordingly.
Mushrooms: Various mushrooms add depth to this dish. I suggest shiitake or cremini. If you’re a fan of different textures, feel free to mix in some button mushrooms!
How Can I Get My Salmon Perfectly Seared?
Start with dry salmon—pat it with paper towels before seasoning. This helps achieve a nice crust. Use medium-high heat in a good non-stick or cast-iron skillet.
- Heat the oil until shimmering, then add the salmon skin-side down first.
- Leave it for 3-4 minutes without moving it, allowing the skin to get crispy.
- Carefully flip and cook for an additional 2-3 minutes until just cooked through. The salmon should still be pink in the center for ideal texture.
It’s okay if you have some leftover oil in the pan after cooking—this adds flavor to your mushrooms and risotto later on!
Japanese Style Risotto With Seared Salmon
Ingredients You’ll Need:
For the Risotto:
- 1 cup Japanese short-grain rice (sushi rice or similar)
- 3 cups dashi stock (can substitute with vegetable or chicken broth)
- 1 tbsp soy sauce
- 1 tbsp mirin (Japanese sweet rice wine)
- 1 small shallot, finely chopped
- 1 clove garlic, minced
- 1 tbsp butter
- Salt and pepper to taste
- Optional: splash of sake for cooking rice
For the Salmon:
- 200g fresh salmon fillet, skin on
- 1 tbsp vegetable oil or sesame oil (for cooking)
For the Mushrooms:
- 1 cup assorted mushrooms (shiitake, shimeji, or cremini), sliced
For Garnish:
- 2 tsp toasted sesame seeds
- 1 tbsp chopped fresh chives or green onions
How Much Time Will You Need?
This delicious dish takes about 30 minutes. You’ll spend about 10 minutes prepping the ingredients, 15 minutes cooking, and an additional 5 minutes for plating and garnishing. It’s quick yet impressive!
Step-by-Step Instructions:
1. Prepare the Broth:
In a medium saucepan, warm the dashi stock over low heat. Stir in the soy sauce and mirin, then keep warm. This will add amazing flavors to your risotto!
2. Sear the Salmon:
Pat the salmon dry with a paper towel and season lightly with salt. In a skillet, heat the vegetable or sesame oil over medium-high heat. Place the salmon skin-side down and sear for about 3-4 minutes until the skin is crispy and golden. Flip it over and cook for another 2-3 minutes until it’s just cooked through. Remove it from the skillet and set aside.
3. Cook the Mushrooms:
In the same skillet, sauté the sliced mushrooms until they start to brown and soften, about 4-5 minutes. Remove them from the skillet and set aside. You’re building lovely flavors here!
4. Start the Risotto:
In a separate large pan or skillet, melt the butter over medium heat. Add the chopped shallot and garlic; sauté until fragrant and translucent. Then, add the rice and stir well to coat each grain with the butter. Toast the rice for 1-2 minutes to enhance its flavor.
5. Add Liquid Gradually:
Begin adding the warm broth 1/2 cup at a time, stirring frequently. Allow the rice to absorb each addition of liquid before adding more. Continue this process until the rice is creamy and tender, but still slightly firm (al dente), which should take about 18-20 minutes. If you like, splash a bit of sake in for extra flavor along the way!
6. Add Mushrooms:
When the rice is nearly done, stir the sautéed mushrooms into the risotto. Adjust the seasoning with salt and pepper to your liking. It’s almost time to eat!
7. Serve:
Spoon the creamy risotto into shallow bowls. Gently place the seared salmon fillet on top. Garnish with toasted sesame seeds and chopped chives or green onions for a pop of color and flavor.
8. Enjoy:
Dig in while it’s warm—this comforting dish will surely delight you!
This Japanese-style risotto beautifully merges traditional Japanese ingredients like dashi, mirin, and soy sauce with the creamy texture of risotto, elevated with the rich seared salmon and earthy mushrooms. Perfect for a cozy dinner at home!
Can I Use Brown Rice Instead of Short-Grain Rice?
While short-grain rice is traditional for this recipe and provides the best creamy texture, you can use brown rice if you prefer. Just be aware that it will take longer to cook—about 40-45 minutes—and you’ll need to use more broth.
What Can I Substitute for Dashi Stock?
If you don’t have dashi on hand, vegetable or chicken broth works well as a substitute. For extra umami flavor, consider adding a bit of soy sauce or miso paste to your broth.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 2 days. To reheat, add a splash of broth or water to the risotto and warm it gently in a pan, stirring occasionally to revive the creaminess.
Can I Add Other Vegetables?
Absolutely! Feel free to mix in other vegetables like spinach, peas, or asparagus. Just sauté them slightly before adding to the risotto to ensure they’re cooked through but still vibrant in color.
