Sesame Ginger Salmon Claypot Rice

by Justin Tsang, featured in Long Day? Cook This

Published by Ebury

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Introduction

Fish and rice for breakfast may seem odd, but in Japan it’s probably the most common breakfast you’ll see! What better way to get the day started than a load of carbs and fish. Steamed white rice and perfectly flaky salmon flakes with a rich ginger and sesame sauce over the top is a heavenly way to kick off your morning.

As featured in

Long Day? Cook This

Image of Justin Tsang's Sesame Ginger Salmon Claypot Rice — Photo by Sam A Harris

Ingredients

Serves: 1

150 grams japanese short grain rice (washed)
180 millilitres water
120 grams skinless salmon fillets (thinly sliced)
½ teaspoon salt
¼ teaspoon granulated sugar
¼ teaspoon MSG
¼ teaspoon ground white pepper
1 teaspoon water
½ teaspoon cornflour
1 teaspoon sesame oil
1 medium egg

FOR THE GINGER AND SESAME SAUCE

2 centimetres piece fresh ginger (finely chopped)
1 small garlic clove (finely chopped)
½ spring onion (finely chopped)
1 teaspoon sesame seeds
1 teaspoon coriander (thinly sliced)
1 tablespoon vegetable oil
1 tablespoon light soy sauce
1 teaspoon dark soy sauce
1 teaspoon oyster sauce
¼ teaspoon salt
½ teaspoon MSG
½ teaspoon granulated sugar
1 teaspoon sesame oil
1 teaspoon water

Method

Sesame Ginger Salmon Claypot Rice is a guest recipe by Justin Tsang so we are not able to answer questions regarding this recipe

Put the rice into a bowl with the water and set aside to soak.
Put the salmon into a bowl with the salt, sugar, MSG, white pepper, water and cornflour. Mix well, then set aside to marinate while you make the sauce.
Put the ginger, garlic, spring onion, sesame seeds and coriander into a small bowl. Heat the vegetable oil in a small pan over a high heat until almost smoking and pour into the bowl. Stir to combine. Add the remaining ingredients for the sauce and stir until the sugar has dissolved. Set aside.
Add the sesame oil to a claypot or small saucepan and swirl the pan to cover the base with oil. Add the rice and its soaking water. Cover and bring to the boil, then turn to the lowest heat and cook for 10 minutes.
After 10 minutes, arrange the salmon slices on the rice, spreading them out as much as possible. Put the lid back on and cook for 5 minutes, then crack the egg onto the salmon, cover again and cook for a further 3 minutes. Remove from the heat, drizzle over the sauce, cover and leave to rest for 5 minutes before eating.