This Japanese style risotto is creamy and packed with flavor, featuring rice cooked slowly for that perfect texture. The seared salmon adds a nice touch, making it feel special!
I love how the creamy rice pairs with the crispy salmon. It feels like a treat, but it’s easy enough for a weeknight dinner! Plus, your kitchen will smell amazing while cooking! 🍣
Key Ingredients & Substitutions
Japanese Short-Grain Rice: This rice gives a creamy texture to the risotto. If you can’t find it, arborio rice works too, but it may not be as sticky. Both varieties get creamy when cooked slowly.
Dashi Broth: Dashi brings a unique umami flavor. If you don’t have it, chicken or vegetable stock is a great substitute. Just be careful with seasoning, especially with soy sauce, as these stocks can be salty.
Salmon: Skin-on salmon fillets add extra flavor and texture. If salmon isn’t your favorite, try it with trout or even chicken thighs, but adjust the cooking time accordingly.
Sake: It’s used for depth of flavor. You can leave it out or replace it with a splash of white wine or rice vinegar for acidity. Just keep the quantity small.
How Do I Get Creamy Risotto Every Time?
The key to creamy risotto is patience. You need to stir the rice often while gradually adding liquid. Here’s how to nail it:
- Start with heat on medium and keep your broth warm in another pot.
- When adding broth, use one ladle at a time. Stir until the rice absorbs most of the liquid before adding more.
- This process releases starches from the rice, creating that creamy texture you want. Expect about 20-25 minutes of cooking!
Don’t forget to incorporate butter and soy sauce at the end for flavor and richness. That’s where the magic happens!
How to Make Japanese Style Risotto With Seared Salmon
Ingredients You’ll Need:
For the Risotto:
- 1 cup Japanese short-grain rice (or sushi rice)
- 4 cups dashi broth (or substitute with chicken or vegetable stock)
- 1/2 cup shiitake or cremini mushrooms, sliced
- 1 tbsp unsalted butter
- 1 tbsp vegetable or canola oil
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- 1/4 cup sake (optional)
- 2 tsp soy sauce
For the Salmon:
- 2 salmon fillets (about 5-6 oz each), skin on
- Salt and fresh cracked black pepper, to taste
- 1 tsp mirin (optional, for salmon glaze)
- 1 tbsp soy sauce (for salmon glaze)
For Garnish:
- 2 green onions, thinly sliced
- 1 tsp toasted sesame seeds (optional)
How Much Time Will You Need?
This delicious Japanese style risotto takes about 35-40 minutes in total—from prep to cooking. You’ll spend around 10-15 minutes preparing the ingredients, and then another 20-25 minutes for cooking the risotto and searing the salmon. It’s a great meal that feels fancy but is simple to prepare!
Step-by-Step Instructions:
1. Prepare the Dashi Broth:
Start by warming the dashi broth in a saucepan over low heat. Keeping it warm will help the rice cook evenly.
2. Sauté Aromatics:
In a wide skillet or pot, heat 1 tablespoon of vegetable oil over medium heat. Add the minced garlic and finely chopped onion, sautéing for about 3-4 minutes until they become translucent and fragrant.
3. Cook the Mushrooms:
Add the sliced mushrooms to the pan and cook until they are softened, about 3 minutes. This will add great flavor to your risotto.
4. Toast the Rice:
Stir in the short-grain rice and toast it lightly in the pan for about 2 minutes. This helps to enhance the flavor of the rice.
5. Add Sake (if using):
Pour in the sake and let it cook for about 1 minute to allow the alcohol to evaporate.
6. Gradually Add Broth:
Begin adding the warm dashi broth, one ladle at a time. Stir frequently and wait for the liquid to absorb before adding more. Continue this process until the rice is creamy and cooked al dente, which should take around 20-25 minutes.
7. Finish the Risotto:
Once the rice is done, stir in 1 tablespoon of butter and 2 teaspoons of soy sauce, mixing well. Taste and adjust the seasoning with salt if necessary. Keep the risotto warm while you prepare the salmon.
8. Prepare the Salmon:
While the risotto is cooking, pat the salmon fillets dry with paper towels and season both sides with salt and pepper.
9. Sear the Salmon:
In a non-stick pan, heat a small amount of oil over medium-high heat. Once hot, place the salmon skin-side down and sear for 4-5 minutes until the skin is crispy and golden brown.
10. Flip and Finish Cooking:
Carefully flip the salmon fillets and cook for another 2-3 minutes until the salmon is cooked through but still moist in the center.
11. Optional Glaze:
If you’d like to add a glaze, mix 1 tablespoon of soy sauce with 1 teaspoon of mirin and brush it over the salmon during the last minute of cooking.
12. Rest and Plate:
Remove the salmon from the pan and let it rest for a minute. To serve, place the creamy risotto in a shallow bowl, top it with the seared salmon, and garnish with sliced green onions and toasted sesame seeds.
13. Finish with Sauce:
For a beautiful presentation, drizzle a little soy sauce or some of the cooking liquid from the salmon around the plated risotto.
Enjoy your creamy, umami-packed Japanese style risotto paired perfectly with crispy, flavorful salmon! It’s a dish that’s sure to impress!
Can I Use Regular Rice Instead of Japanese Short-Grain Rice?
While using Japanese short-grain rice is recommended for its creamy texture, you can substitute it with arborio rice, which is commonly used in traditional risotto. Just keep in mind that the final texture may vary slightly.
What Can I Substitute for Dashi Broth?
If you don’t have dashi broth, chicken or vegetable stock works well as a substitute. Just be cautious with seasoning, as these stocks can be saltier than dashi, so adjust the soy sauce accordingly.
Can This Recipe Be Made Ahead of Time?
Yes, you can prepare the risotto ahead of time and store it in the fridge for up to 2 days. When ready to eat, reheat gently on the stove, adding a splash of broth to loosen it up. Cook the salmon fresh for the best texture.
What Should I Do If My Risotto Is Too Thick?
If your risotto becomes too thick, simply stir in a bit more warm broth or water until you reach your desired creamy consistency. Just remember to do this gradually, stirring well to combine!
