Savory Salmon Seaweed Rice Porridge
Indulge in a warm bowl of Salmon and Seaweed Okayu, a comforting Japanese rice porridge that combines flaked grilled salmon with the umami of seaweed. Infused with soft, creamy rice and garnished with crispy nori, this hearty dish is perfect for any time of day. Whether for breakfast or dinner, it promises a deliciously satisfying meal rich in nutrients.
ingredients
- 1 cup short-grain rice
- 4 cups water
- 8 oz grilled salmon, flaked
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon fresh ginger, grated
- 1/2 teaspoon salt
- 2 green onions, chopped
- 4 sheets nori, toasted and cut into strips
- Black sesame seeds for garnish
steps
- 1.
Rinse the rice under cold water until the water runs clear to remove excess starch.
- 2.
In a large pot, combine the rinsed rice and water. Bring to a boil over medium heat.
- 3.
Once boiling, reduce the heat to low, cover, and simmer for about 30 minutes, or until the rice is soft and has absorbed most of the water.
- 4.
Add in the flaked salmon, soy sauce, sesame oil, ginger, and salt. Stir gently to combine, allowing the salmon to heat through for about 5 minutes.
- 5.
Taste and adjust seasoning if necessary. The consistency should be creamy; add more water if needed to reach your desired texture.
- 6.
Serve the okayu in bowls, topped with chopped green onions, toasted nori strips, and black sesame seeds for added crunch and flavor.
- 7.
Enjoy your warm and nourishing Salmon and Seaweed Okayu straight away!
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