This creamy Japanese-style risotto is a yummy twist on a classic dish. Made with rice, rich broth, and umami flavors, it’s topped with delicious seared salmon for a hearty meal!
Honestly, this risotto is a warm hug in a bowl! I love pairing it with perfectly cooked salmon, and trust me, you’ll want to lick the plate clean! 😋
Key Ingredients & Substitutions
Japanese Short-Grain Rice: This rice gives your risotto its unique creamy texture. If you don’t have it, Arborio rice can work in a pinch, but the flavor won’t be the same. I prefer sushi rice for that sticky goodness!
Dashi Stock: Dashi is key for authentic taste. You can use instant dashi powder if fresh isn’t available. Alternatively, vegetable broth or chicken stock adds flavor but isn’t traditional. Homemade stock is always a winner!
Mushrooms: Shiitake or maitake mushrooms provide an earthy flavor. If they’re hard to find, any variety of mushrooms, including button or cremini, can substitute. I generally love the deeper taste of shiitakes!
Salmon: Skin-on fillets are best for crispy skin. If salmon isn’t available, you could use another fatty fish like trout or even grilled chicken as an alternative. But salmon truly shines in this dish!
How Do You Achieve Creamy Risotto?
Making creamy risotto is all about technique and patience. The key is to slowly add stock while stirring constantly, which releases the starches in the rice, making it velvety.
- Start by sautéing the mushrooms in butter to enhance their flavor before adding rice.
- Add stock gradually—about 1/2 cup at a time—stirring and allowing it to absorb fully before adding more. This takes about 20 minutes.
- Keep the heat consistent; medium is best for a gentle simmer. Stir often to promote creaminess!
- Taste as you go! Adjust seasoning with salt or soy sauce for the perfect touch.
With these tips, your risotto will be effortlessly creamy and delicious every time! Enjoy this dish that beautifully blends Japanese flavors and Italian cooking techniques!
Japanese Style Risotto With Seared Salmon
Ingredients You’ll Need:
For The Risotto:
- 1 cup Japanese short-grain rice (sushi rice)
- 4 cups dashi stock (Japanese fish broth)
- 1 tablespoon soy sauce
- 1 tablespoon mirin (sweet rice wine)
- 1 teaspoon sake (optional)
- 1 tablespoon unsalted butter
- 1/2 cup sliced shiitake or maitake mushrooms
For The Salmon:
- 2 skin-on salmon fillets, about 6 ounces each
- Salt and pepper to taste
- 1 tablespoon vegetable oil or sesame oil
For Garnish:
- 2 tablespoons finely chopped green onions or chives
- Toasted sesame seeds (optional)
How Much Time Will You Need?
This dish takes about 30 minutes to prepare. You’ll need about 10 minutes to prep the ingredients and around 20 minutes to cook the risotto and salmon. Perfect for a lovely weeknight dinner!
Step-by-Step Instructions:
1. Prepare the Dashi Stock:
If you’re using instant dashi powder, dissolve it with hot water to make 4 cups. If you have fresh dashi stock, go ahead and prepare it according to your preference; it adds so much flavor to the risotto!
2. Cook the Mushrooms:
In a medium saucepan, melt the butter over medium heat. Once it’s bubbling, add the sliced mushrooms and sauté them gently until softened, which should take about 3-4 minutes. The mushrooms will add great depth to your risotto.
3. Add Rice:
Now it’s time to add the Japanese short-grain rice to the pan with mushrooms. Stir everything together to coat the rice grains in that lovely butter, and let it lightly toast for about 1-2 minutes.
4. Add Stock and Simmer:
Pour in about 1 cup of warm dashi stock along with the soy sauce, mirin, and sake (if using). Stir frequently until most of the liquid is absorbed. Continue adding the stock, about 1/2 cup at a time, making sure to stir and allow the liquid to absorb before adding more. This process should take around 20 minutes, and the rice should end up creamy yet still have a slight bite.
5. Season and Finish the Risotto:
Taste your risotto! You might want to adjust the seasoning with a little salt or more soy sauce to fit your taste.
6. Prepare the Salmon:
While the risotto is cooking, pat the salmon fillets dry with paper towels and season both sides with salt and pepper. This helps them cook nicely!
7. Sear the Salmon:
Heat the vegetable or sesame oil in a nonstick pan over medium-high heat. Carefully place the salmon skin-side down and cook without moving it for about 4-5 minutes, or until the skin is crispy and golden. Flip the salmon and cook for another 2-3 minutes until it’s just cooked through but tender inside.
8. Serve:
Spoon the creamy risotto into shallow bowls and place a piece of seared salmon on top of each serving. Garnish with finely chopped green onions or chives, and sprinkle some toasted sesame seeds if you like!
9. Enjoy:
Dig in and savor the delicious fusion of flavors in this comforting meal! The creamy risotto pairs beautifully with the crispy salmon.
This recipe balances the creamy texture of risotto with the flavorful, crisp-skinned salmon and the umami-rich dashi broth—a wonderful fusion of Italian technique and Japanese flavors!
Can I Use Regular Rice Instead of Japanese Short-Grain Rice?
While you can use regular rice like Arborio, it won’t have the same texture or flavor as Japanese short-grain rice. Sushi rice is best for that creamy risotto consistency, but you can substitute with Arborio in a pinch.
Can I Make This Recipe Vegetarian?
Yes! Simply swap the dashi stock for vegetable broth, and omit the salmon. You can add more vegetables or some tofu for protein to keep it hearty and satisfying.
How Do I Store Leftover Risotto?
Store any leftover risotto in an airtight container in the fridge for up to 3 days. When reheating, add a splash of broth or water and warm it on the stove while stirring to regain its creamy texture.
Can I Use Other Types of Fish?
Absolutely! If salmon isn’t available, you can use other fatty fish like trout or even sear some scallops. Just adjust the cooking time as needed based on the thickness of the fish you choose.