This Japanese Style Risotto with Seared Salmon comes together in about 30 minutes and is cooked all in one pot for a quick and easy weeknight meal that your family will love! Switch up the ingredients to suit your taste or use this recipe as a ‘clean out the fridge’ meal to get rid of leftovers and odds and ends. Trust me, this dish is a real winner in our kitchen!
Ingredient Breakdown
- Olive Oil (3 tbsp, divided)
- Shiitake Mushrooms (10.5 ounces, torn into pieces)
- Low Sodium Soy Sauce (1 tbsp)
- Yellow Onion (1 small, diced)
- Celery Stalk (1, diced)
- Garlic Clove (1, minced)
- Rice (1 cup, like sushi rice or Arborio)
- Dry White Wine (¼ cup, or sake)
- Hot Chicken Broth (5 cups)
- White Miso Paste (1 tbsp)
- Black Pepper (for serving)
- Chives (for serving)
- Sesame Seeds (for serving)
- Salmon Fillets (4 skinless)
- Unsalted Butter (1 tbsp)
Butter is going to give you the best flavor and texture for this recipe. I like to use unsalted butter so that I can control the sodium level myself. You can substitute olive oil if you prefer, but the flavor won’t be as rich and wonderful.
How to Make Japanese Style Risotto with Seared Salmon
Ready to dig into this cozy dish? Let’s get cooking!
Marinate the Salmon (5 minutes) : In a shallow dish, combine 1 tablespoon soy sauce, 1 tablespoon white wine, and 1 teaspoon brown sugar. Add the salmon fillets, making sure they’re well-coated, and set aside to marinate while you work on the risotto.
Prep Your Veggies (5 minutes) : While the salmon marinates, tear the shiitake mushrooms into small pieces. Finely dice the celery stalk, and mince the garlic clove. Chop the onion until it’s nice and small.
Cook the Mushrooms (5 minutes) : Heat 1 tablespoon olive oil over high heat in a heavy-bottomed pot or skillet. Toss in the shiitake mushrooms and cook until they release their moisture, stirring occasionally. This part is incredibly aromatic! Then, add another tablespoon of oil and continue cooking until they start to brown. Stir in 1 tablespoon soy sauce and cook for another minute before removing from the skillet.
Sauté the Aromatics (3 minutes) : Reduce the heat to medium-low and add 1 tablespoon olive oil to the skillet. Toss in the chopped celery, onion, and garlic. Cook for about 2-3 minutes until everything is fragrant and the onions are translucent.
Toast the Rice (1 minute) : Add your rice to the skillet and toast for about 1 minute, stirring frequently. This helps to develop a depth of flavor.
Deglaze & Simmer (15 minutes) : Pour in ¼ cup of dry white wine and bring to a simmer, scraping the yummy bits off the bottom of the skillet with a wooden spoon. Keep stirring occasionally until the wine is mostly absorbed, about 2 minutes. Then, add 2 ladles of hot chicken broth. Stir frequently, adding another couple of ladles only after the previous broth has been mostly absorbed. Cook until the rice is almost al dente, which is about 15 minutes. You might not need to use up all of the broth, so check the texture.
Add the Miso Mixture : Stir in the cooked shiitakes and dissolve 1 tablespoon of white miso paste with 2 tablespoons of hot broth in a small bowl before adding it to the risotto. Simmer for an additional 5 minutes, stirring and adding more broth if needed until the risotto is perfectly creamy!
Sear the Salmon (8 minutes) : While the risotto finishes cooking, heat 1 tablespoon olive oil and 1 tablespoon unsalted butter in a nonstick skillet over medium-high. Add the marinated salmon and sear for about 4 minutes per side, until the fish flakes easily with a fork.
Serve and Enjoy : Spoon your creamy risotto onto plates, top with a seared salmon fillet, and finish it off with a couple pinches of black pepper, some chopped chives, and a sprinkle of sesame seeds. Enjoy, my friend!
Why I Love This Recipe
Honestly, this is my go-to recipe when I need something quick and satisfying. I’m a real sucker for that creamy texture and amazing flavors of the risotto paired with the perfectly seared salmon, what’s not to love? It’s ultimate comfort food and a family favorite! The best part is you can really use whatever you have on hand; it’s so versatile and perfect for those busy weeknights when you just want something cozy.
If you loved this easy Japanese Style Risotto with Seared Salmon, be sure to check out my Japanese Pork Katsu Curry, my Japanese Ginger Pork, or my Japanese Egg Sandwich! They’re all wonderful weeknight meals your family will gobble up.
Why This Recipe Works
Quick & Easy
This Japanese Style Risotto comes together in under 30 minutes, perfect for busy nights or when you’re just craving comfort food. Minimal effort for maximum flavor? Yes, please!
One Pot Magic
Everything is cooked all in one pot, which means fewer dishes to wash! You can whip up this meal without worrying too much about cleanup afterward, this is the kind of meal that keeps you coming back for more without the stress!
Customizable
You can easily switch up the ingredients based on what you have at home. Prefer broccoli instead of mushrooms? Go for it! You can even throw in some leftover chicken or vegetables, this risotto is perfect for that!
Comfort Food Galore
With its creamy texture and those delicious flavors from the miso and mushrooms, it’s loaded with tons of flavor and is sure to warm your heart (and tummy). I mean, who doesn’t want that?
Family-Friendly
The whole family will love it, my kids are always fighting for the last bite. It’s a great, flavorful dish that’s also surprisingly wholesome.
Serving & Storage Tips
What to Serve With This
Pair this risotto with a light salad or some steamed veggies for a complete meal. A crisp white wine would also be lovely alongside, but if you’re like me and prefer something non-alcoholic, a sparkling water with a twist of lime does the trick!
Storing Leftovers
Any leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a little addition of broth or water to bring back that creamy consistency.
Can You Freeze This?
I wouldn’t recommend freezing risotto, as the texture can change. However, if you have to, try freezing the risotto without the salmon, and then add fresh or seared salmon when reheating.
Reheating Instructions
When it’s time to reheat your risotto, do it slowly over medium-low heat, just like you cooked it! Stir in a splash of broth or water to help loosen it back up.
And there you have it, my Japanese Style Risotto with Seared Salmon! Perfect for busy weeknights yet delicious enough for special occasions. Now go cook this up and enjoy a cozy dinner with your loved ones! Bon appétit! Follow us on Pinterest for daily baking inspiration that brings warmth to your table!
Japanese Style Risotto with Seared Salmon
Ingredients
Method
- Combine 1 tablespoon soy sauce, 1 tablespoon white wine, and 1 teaspoon brown sugar in a shallow dish. Add salmon and let marinate while preparing the risotto.
- Tear shiitake mushrooms into small pieces and finely dice the celery and garlic. Chop onion.
- Heat 1 tablespoon olive oil in a heavy-bottomed pot over high heat. Add mushrooms and cook until they release moisture, then add another tablespoon of oil and cook until browned. Stir in 1 tablespoon soy sauce and cook for another minute before removing.
- Reduce heat to medium-low, add remaining olive oil, and sauté celery, onion, and garlic until fragrant and onions are translucent, about 2-3 minutes.
- Add rice to the skillet and toast for about 1 minute, stirring frequently.
- Pour in dry white wine and simmer, scraping bits off the bottom. Stir until wine is mostly absorbed, then add hot chicken broth a couple of ladles at a time, stirring continuously until rice is almost al dente (about 15 minutes).
- Stir in cooked shiitakes and dissolve miso paste with a bit of hot broth before adding to risotto. Simmer for an additional 5 minutes, adding more broth if needed.
- In a nonstick skillet, heat 1 tablespoon olive oil and 1 tablespoon unsalted butter over medium-high heat. Add marinated salmon and sear for 4 minutes per side until cooked through.
- Spoon risotto onto plates, top with seared salmon, and finish with black pepper, chives, and sesame seeds.