Japanese Style Risotto with Seared Salmon: Comfort in a Bowl

This Japanese Style Risotto with Seared Salmon is a comforting and quick dinner option, featuring umami-rich flavors.

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Prep Time 20

Cook Time 20

Total Time 40

Servings: 2 bowls

Course: Dinner

Cuisine: Japanese

Calories: 500

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Risotto

2 tablespoons Olive Oil Use vegetable oil if preferred.
2 cups Shiitake Mushrooms Substitute with cremini or button mushrooms if needed.
3 tablespoons Low Sodium Soy Sauce For gluten-free option, use tamari.
1 medium Yellow Onion White or red onions work as substitutes.
1 stalk Celery Can be replaced with fennel.
1 clove Garlic Fresh is best; garlic powder can substitute.
1 cup Rice (Sushi Rice or Arborio) Always use short-grain rice.
1/4 cup Dry White Wine or Sake Replace with an extra ¼ cup chicken broth if avoiding alcohol.
4 cups Hot Chicken Broth Use vegetable broth for vegetarian option.
2 tablespoons White Miso Paste Tahini can be a substitute but flavor will vary.
to taste pinch Black Pepper Freshly cracked adds best flavor.

For the Salmon

2 filets Salmon Fillets Any fresh piece of salmon will work.
1 tablespoon Brown Sugar Balances the savory notes of the soy sauce.

For Garnishing

to taste Chives Scallions can be substituted for chives if desired.
to taste Sesame Seeds Enhances flavor and presentation.

Equipment

heavy skillet

Method

Step-by-Step Instructions for Japanese Style Risotto with Seared Salmon

Marinate the salmon in low sodium soy sauce, white wine, and brown sugar for at least 15 minutes.
Prepare the vegetables by tearing shiitake mushrooms, dicing celery, mincing garlic, and chopping the onion.
In a skillet, heat olive oil and sauté the mushrooms for 5-6 minutes until browned, then set aside.
Add more olive oil to the skillet, sauté onion, celery, and garlic for 2 minutes, then add rice and toast for 1 minute.
Deglaze with white wine and simmer for 2 minutes. Gradually add hot chicken broth, stirring continuously, for about 15 minutes.
Mix in sautéed mushrooms and miso paste dissolved in hot broth, cook for 2-3 more minutes, then season with black pepper.
Sear the marinated salmon in a mixture of oil and butter for about 4 minutes on each side until cooked through.
Plate the risotto, place a salmon fillet on top, and garnish with black pepper, chives, and sesame seeds.

Nutrition

Serving: 1bowlCalories: 500kcalCarbohydrates: 60gProtein: 30gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 70mgSodium: 600mgPotassium: 800mgFiber: 3gSugar: 8gVitamin A: 5IUVitamin C: 10mgCalcium: 5mgIron: 15mg

Notes

This risotto invites creativity with flexibility in ingredients. Feel free to personalize it to suit your taste preferences.

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