Dairy-Free Japanese Rice Porridge (Okayu) with Salmon

Ingredients

• 1 cup Cooked Japanese Rice
• 4 cups Water
• 1/2 cup Full-Fat Coconut Milk
• about 450 g Boneless Salmon Fillet
• 1 tablespoon Soy Sauce (low sodium)
• 1 tablespoon Mirin (sweet rice wine)
• 1 teaspoon Sesame Oil
• 2 Green Onion
• 1 tablespoon Toasted Sesame Seeds

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Combine the 1 cup of cooked Japanese rice and 4 cups of water in a large heavy-bottomed pot. Bring the mixture to a boil over high heat, then reduce the heat to low, cover the pot, and simmer for 30 minutes. Stir the mixture occasionally to prevent sticking.
2. 2Add the 1/2 cup of full-fat coconut milk to the pot with the rice mixture. Continue to simmer, uncovered, for another 10 minutes, stirring more frequently, until the porridge has thickened to your desired consistency. The porridge should be creamy and smooth.
3. 3While the porridge is simmering, place the about 450 g boneless salmon fillet in a small bowl. Pour the 1 tablespoon of soy sauce and 1 tablespoon of mirin over the salmon, ensuring it is coated. Let it marinate for about 5 minutes.
4. 4Heat a non-stick skillet over medium-high heat. Carefully place the marinated salmon fillet in the hot skillet. Cook for 4-6 minutes per side, or until the salmon is cooked through and flakes easily with a fork. The internal temperature should reach 63°C.
5. 5Remove the cooked salmon from the skillet and place it on a clean plate. Once it's cool enough to handle, gently flake the salmon into bite-sized pieces using a fork.
6. 6Divide the okayu among four serving bowls. Top each bowl generously with the flaked salmon. Finely slice the 2 green onions and sprinkle them over the salmon. Finally, sprinkle the 1 tablespoon of toasted sesame seeds over each serving and drizzle with 1 teaspoon of sesame oil.

Substitutions

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