Japanese Salmon Rice Bowl (Okayu)

Ingredients

• 2 cups Cooked White Rice
• 6 cups Water or Dashi (fish stock)
• about 450 g Salmon Fillet, skinless
• 1 tablespoon Sesame Oil
• 1 teaspoon Ginger, minced
• 1 teaspoon Garlic, minced
• 2 tablespoons Green Onions, chopped
• 1/2 teaspoon Sea Salt
• 2 tablespoons Nori Seaweed, shredded
• 2 plums Umeboshi Plums (optional)

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

Instructions

1. 1In a large heavy-bottomed pot, combine the 2 cups of cooked white rice and the 6 cups of Water or Dashi. Place the pot over medium-high heat and bring the mixture to a gentle simmer, where small bubbles consistently break the surface.
2. 2Once simmering, reduce the heat to medium-low. Add the 1 teaspoon of minced Ginger and the 1 teaspoon of minced Garlic to the pot. Cook for 25 to 30 minutes, stirring occasionally, until the rice grains have broken down and the mixture has thickened to a creamy, less watery porridge consistency.
3. 3While the rice porridge cooks, preheat your oven to about 205°C (200°C). Place the about 450 g Salmon Fillet in an oven-safe dish.
4. 4Bake the salmon for 12 to 15 minutes, or until it flakes easily with a fork and reaches an internal temperature of 63°C when measured with a meat thermometer at its thickest part.
5. 5Once cooked, remove the salmon from the oven and let it rest in the dish for 5 minutes; this allows the juices to redistribute. After resting, use a fork to flake the salmon into small, bite-sized pieces.
6. 6Stir the flaked salmon into the thickened rice porridge in the pot. Add the 1/2 teaspoon of Sea Salt and stir thoroughly to combine all ingredients.
7. 7Ladle the salmon rice porridge into four serving bowls. Garnish each bowl with the 2 tablespoons of chopped Green Onions and the 2 tablespoons of shredded Nori Seaweed. Serve immediately, with the 2 optional Umeboshi Plums on the side if desired.

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