One of my favorite ways to use frozen or leftover salmon is making salmon fried rice. All you really need is three main ingredients: leftover rice, salmon and spring onions. I like to top the fried rice off with some Japanese mayo and furikake/roasted seaweed, just to make it taste similar to a de-constructed onigiri. So good!
Salmon Fried Rice
A savoury delight featuring fried salmon mixed with perfectly seasoned rice. Topped with furikake and Japanese mayo, each bite brings a delightful crunch and burst of umami to your palate.
Prep time: 5 minutes
Cook time: 5 minutes
Serves: 2
Ingredients
- 1.5 cups leftover white jasmine rice, cooked
- 1 cup cooked salmon, flaked (already previously seasoned)
- 1 spring onion
- Sauce
- 2 tsp soy sauce
- 1 tsp mirin
- 1/2 tsp white pepper
- 1 stalk green onion, cut and separated into whites and greens
- Furikake, seaweed for topping
- Japanese mayo for topping
Directions
- Heat oil in a wok under medium high heat. Add white parts of the green onion. Saute for 10 seconds until golden brown.
- Add leftover rice and sauce, stirring to combine
- Add in flaked salmon into the pan, mixing everything together.
- Finally add in green parts of the green onion. Toss a couple more times.
- Transfer to a heatproof dish.
- Drizzle on Japanese mayo and furikake/seaweed.
- Serve and enjoy!
Taste of Raine 