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Home Japanse rijst met teriyaki zalm en ingelegde komkommer

Japanese Fish Quick Weeknight Rice cooker Healthy Asian

Good rice is the foundation of this dish, and with a rice cooker you get it perfect every time, without a second thought.

While the rice cooks quietly, you prepare the teriyaki salmon and the refreshing cucumber. By the time everything is on the table, the rice is perfect and stays warm until serving. This is the kind of recipe that looks impressive but takes little effort, which is exactly why it works so well for weeknights and when you have guests.

x_ckl_recipe_markerJapanese rice with teriyaki salmon and pickled cucumber Fluffy Japanese rice from the rice cooker, with sticky teriyaki salmon and fresh pickled cucumber. Quick to make, pretty to serve and delicious to share. How to make Japanese rice with teriyaki salmon and pickled cucumber? Main course Japanese 4 servings 15 min 40 min

Rinse the sushi rice two to three times under cold water until the water runs clear. Put the rice together with 360 ml of water in the rice cooker and press start. Let the rice cooker do its job.
Make the pickled cucumber: slice the cucumber into thin slices or half-moons. In a bowl, mix the rice vinegar, sugar and salt until the sugar dissolves. Add the cucumber and let stand for at least 15 minutes.
Make the teriyaki sauce: mix the soy sauce, mirin, rice vinegar and honey in a small bowl. Stir well so the honey dissolves.
Pat the salmon fillets dry with paper towels. Heat a splash of sunflower oil in a frying pan over medium-high heat. Fry the salmon about 3 minutes on the skin side, turn and cook for another 2 minutes.
Pour the teriyaki sauce over the salmon in the pan. Let it simmer for 1 to 2 minutes on low heat while you gently spoon the sauce over the fish. The sauce will thicken and become glossy.
Spoon the fluffy rice into deep bowls or plates. Place the teriyaki salmon on top and arrange the pickled cucumber alongside. Sprinkle with sesame seeds and, if you like, some sliced spring onions.
Serve immediately and enjoy this tasty plate together.

Japanese Fish Quick Weeknight Rice cooker Healthy Asian 300 g sushi rice 360 ml water (for the rice cooker) 4 salmon fillets (approx. 150 g each) 2 tbsp soy sauce 2 tbsp mirin 1 tbsp rice vinegar 1 tbsp honey 1 tbsp sunflower oil 1 cucumber 3 tbsp rice vinegar (for the cucumber) 1 tsp sugar 0.5 tsp salt 1 tbsp sesame seeds 2 spring onions, sliced into rings Rice cooker Frying pan Mixing bowl Cutting board Sharp knife Spatula Paper towels Rice Cooker rice-cooker Dipping dishes dipping-bowls Poke Bowl Bowls poke-bowl-bowls ASA Selection bowl Poke Bowl Ocean ø 18 cm / 800 ml Asa Selection ["bowl"] Cosy & Trendy Dipping bowls Streetfood 7 x 6 cm - 10 Pieces Cosy & Trendy ["Dipschaaltje"] Cosy & Trendy Tapas Plates Streetfood ø 13 cm - 10 Pieces Cosy & Trendy ["Tapas"] Poke bowl met zalm foodies-poke-bowl-met-zalm Spicy chicken teriyaki wok with cashew nuts foodies-pittige-kip-teriyaki-wok-met-cashewnoten Spicy Thai basil chicken wok foodies-pittige-thaise-basil-chicken-wok Stir-fried steak strips with shiitake and bok choy foodies-roergebakken-biefstukreepjes-met-shiitake-en-bokchoy

Recipe

Japanese rice with teriyaki salmon and pickled cucumber

Fluffy Japanese rice from the rice cooker, with sticky teriyaki salmon and fresh pickled cucumber. Quick to make, pretty to serve and delicious to share.

Course	Main course
Kitchen	Japanese
Servings	4 servings

Preparation time

Preparation time	15 min
Total	40 min

Equipment

Rice cooker
Frying pan
Mixing bowl
Cutting board
Sharp knife
Spatula
Paper towels

Ingredients

300 g sushi rice
360 ml water (for the rice cooker)
4 salmon fillets (approx. 150 g each)
2 tbsp soy sauce
2 tbsp mirin
1 tbsp rice vinegar
1 tbsp honey
1 tbsp sunflower oil
1 cucumber
3 tbsp rice vinegar (for the cucumber)
1 tsp sugar
0.5 tsp salt
1 tbsp sesame seeds
2 spring onions, sliced into rings

How to make Japanese rice with teriyaki salmon and pickled cucumber?

Rinse the sushi rice two to three times under cold water until the water runs clear. Put the rice together with 360 ml of water in the rice cooker and press start. Let the rice cooker do its job.
Make the pickled cucumber: slice the cucumber into thin slices or half-moons. In a bowl, mix the rice vinegar, sugar and salt until the sugar dissolves. Add the cucumber and let stand for at least 15 minutes.
Make the teriyaki sauce: mix the soy sauce, mirin, rice vinegar and honey in a small bowl. Stir well so the honey dissolves.
Pat the salmon fillets dry with paper towels. Heat a splash of sunflower oil in a frying pan over medium-high heat. Fry the salmon about 3 minutes on the skin side, turn and cook for another 2 minutes.
Pour the teriyaki sauce over the salmon in the pan. Let it simmer for 1 to 2 minutes on low heat while you gently spoon the sauce over the fish. The sauce will thicken and become glossy.
Spoon the fluffy rice into deep bowls or plates. Place the teriyaki salmon on top and arrange the pickled cucumber alongside. Sprinkle with sesame seeds and, if you like, some sliced spring onions.
Serve immediately and enjoy this tasty plate together.

Cooking mode Prevents your screen from going to sleep

The rice cooker is the quiet hero of this recipe. You focus on the salmon and the cucumber, the rice cooker handles the rest and keeps everything warm until you're ready to serve. No messing about with a pan, no burnt bottom, just perfect rice.

Want to serve this recipe a bit more elaborately? Place a bowl of edamame on the side or add a few slices of avocado. This dish is also easy to scale up for more people, because the rice cooker handles larger quantities without you having to do anything extra. More enjoyment, less fuss.

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