Savory Marinated Salmon Rice Bowl
Savory Marinated Salmon Rice Bowl
Homemade Marinated Salmon for a Delicious Salmon Rice Bowl
Discover a delightful homemade marinated salmon recipe, as delicious as traditional soy-marinated crab or shrimp! With fresh salmon, you can easily create this exquisite dish at home. The subtly infused, non-salty soy marinade enhances the chewy and firm texture of the salmon, making it an absolute rice thief! It’s a perfect, hearty meal for all ages, and an impressive dish for entertaining guests. Enhance the nutrition and flavor by serving with accompaniments like wasabi, radish sprouts, onions, or avocado. This is a fail-proof recipe you won’t regret trying! Don’t miss the video for extra tips and elegant plating ideas!
Main Ingredients- 400g fresh salmon fillet
- 100g onion
- 1 Korean chili pepper (cheongyang chili)
Savory Soy Marinade Sauce- 236ml regular soy sauce (approx. 1 cup)
- 2 Tbsp mirin (sweet rice wine)
- 2 Tbsp sugar
- 3 cloves garlic
- 5g fresh ginger (about thumbnail size)
- 20g white part of green onion
- 1 dried chili pepper
- 10 whole black peppercorns
- 295ml water (approx. 1 and 1/4 cups)
- 236ml regular soy sauce (approx. 1 cup)
- 2 Tbsp mirin (sweet rice wine)
- 2 Tbsp sugar
- 3 cloves garlic
- 5g fresh ginger (about thumbnail size)
- 20g white part of green onion
- 1 dried chili pepper
- 10 whole black peppercorns
- 295ml water (approx. 1 and 1/4 cups)
Cooking Instructions
Step 1
▶ Prepare Dried Chili: Gently wipe the dried chili pepper with a damp paper towel to remove any dust. Cut it in half; removing the seeds helps create a cleaner, less spicy flavor, contributing to a refreshing taste rather than intense heat.
Step 2
▶ Prepare Green Onion: Cut the white part of the green onion into roughly 2-3 cm pieces. This will be added to the soy marinade sauce.
Step 3
▶ Prepare Ginger: Peel the ginger and slice it into 3-4 pieces. Slicing it thinly or into small chunks is fine.
Step 4
▶ Prepare Onion: Peel the onion and slice it thinly into matchsticks (julienne). This will be placed on top of the rice bowl, so aim for a delicate cut.
Step 5
▶ Prepare Korean Chili Pepper: Slice the Korean chili pepper diagonally and remove the seeds if you prefer less heat. You can leave the seeds in if you enjoy spiciness. Adjust the amount of onion and chili pepper to your preference.
Step 6
▶ Make Soy Marinade Sauce (Step 1): In a saucepan, combine 295ml of water, 236ml of soy sauce, 2 Tbsp of mirin, and 2 Tbsp of sugar.
Step 7
▶ Make Soy Marinade Sauce (Step 2): Add 3 cloves of garlic, 5g of ginger, 20g of green onion, 1 dried chili pepper, and 10 whole black peppercorns to the saucepan. Stir once to ensure the sugar dissolves, then bring to a boil. Once the sauce boils, reduce the heat to low and simmer for 10 minutes to allow the flavors to meld. After simmering, turn off the heat and let the sauce cool completely.
Step 8
▶ Strain the Sauce: Place the julienned onion and sliced chili pepper into a bowl. Pour the completely cooled soy marinade sauce through a fine-mesh sieve over the vegetables. This ensures a clear sauce without any solid bits. Allow the sauce to cool thoroughly.
Step 9
▶ Prepare and Slice Salmon (Step 1): Cut the salmon fillet into pieces suitable for a rice bowl. For a chewier texture, aim for a thickness of about 1.5cm to 2cm. You can adjust the size according to your preference.
Step 10
▶ Prepare Salmon (Step 2): Carefully trim away any excess fatty bits or dark red muscle from the salmon fillet using a knife. This step helps maintain the salmon’s freshness and reduces any potential fishiness.
Step 11
▶ Pat Salmon Dry: Use paper towels to thoroughly pat the surface of the salmon dry. Removing excess moisture allows the marinade to penetrate better and results in a firmer, chewier texture.
Step 12
▶ Slice Salmon (Repeat): Reconfirm the thickness from step 8 and slice the salmon into thick, bite-sized pieces. The chewy texture is key to this recipe.
Step 13
▶ Prepare Container: Sterilize an airtight container for marinating the salmon. You can do this by boiling it in water or using a dishwasher.
Step 14
▶ Marinate Salmon: Place the prepared salmon pieces into the sterilized container. Pour the cooled soy marinade sauce (with the strained onion and chili) over the salmon, ensuring it is fully submerged. Gently lift the salmon pieces to allow the marinade to seep in evenly.
Step 15
▶ Marinating Time: Cover the container and refrigerate for at least 4-5 hours. Overnight marinating will result in a deeper flavor.
Step 16
▶ Assemble the Rice Bowl: Arrange the marinated salmon pieces neatly over a bowl of warm rice. Drizzle a little of the marinade over the rice for extra flavor and visual appeal.
Step 17
▶ Serving Suggestions: Enhance your meal with your favorite toppings such as wasabi, fresh radish sprouts, thinly sliced onion, or a hard-boiled quail egg or shredded egg omelet.
Step 18
▶ Final Tip: This marinated salmon, with its delicate, non-salty soy flavor and wonderfully chewy texture, becomes a gourmet dish after just half a day of marinating – truly a ‘rice thief’! It’s also perfect for special occasions, so be sure to give it a try!
