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Home > Ingredient > Rice

Salmon Teriyaki Fried Rice

Published: Mar 25, 2020 • Updated: Jul 23, 2020 by: Mella • Leave a Comment

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This easy salmon fried rice uses homemade teriyaki sauce for its seasoning. Made of classic Japanese ingredients. It is sweet, fragrant and savory and goes so well with the fish and rice. This one-pan dish is quick and easy to make as a main for family dinner. Use fresh salmon fillet if you're feeling fancy or canned salmon to make it even more simple.

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how to make salmon fried rice  

Salmon fried rice ingredients

  • Cooked Rice – you can use day-old or freshly cooked cooled rice. Yes, you can use freshly cooked. More on this later.
  • Green onions (scallions) – for crunch, color, and flavor.
  • Vegetables – I find corn kernels and mung bean sprouts to be the perfect add-ins for this salmon fried rice. There's just something about the combination that complements the flavor of the salmon.
  • Eggs – what completes any fried rice dish into an all-in-one meal.
  • Salmon fillet– we'll it is Salmon fried rice! Feel free to substitute with other proteins like chicken, pork and shrimp.
  • Butter - instead of regular cooking oil. Trust me this will make your fried rice even more delicious!

 what you need to make salmon fried rice

Homemade teriyaki sauce for salmon

Teriyaki sauce comes in different variations. This recipe involves ingredients that perfectly complement the flavor of salmon. It has a perfect balance of sweet, salt and makes the salmon less "fishy".

  • Soy sauce – either light or all purposes is fine here. Do not use dark soy sauce. It's just too strong for this dish.
  • Mirin - is a popular condiment in Japan made of sweet rice wine. It adds sweetness and gives the signature aroma of teriyaki sauce. You can buy this in many Asian stores or online (link in recipe card).
  • Vinegar - helps erase the fishy smell of the salmon. It also balances the sweet and salt of the sauce.
  • Brown Sugar or honey - use alternatively. For brown sugar, start with 2-3 teaspoon per 2 tablespoon of soy sauce. Adjust as necessary. If using honey, start with 1 tablespoon and adjust from there.
  • Ginger and garlic - add depth of flavor and also helps mask the fishy smell of the salmon.

How to make Salmon Fried Rice

Start by stir-frying the salmon in butter and teriyaki sauce. This makes each piece of the salmon flavored with the sauce. Gently stir if you want to retain the shape of the salmon.

Next, add the corn kernels and green onions. This will only take a minute to cook. If using other hard vegetables like broccoli and carrots slice into small bits and stir-fry BEFORE the salmon until partially cooked.

step by steps to make fried rice

Stir in the rice and add the remaining sauce. Carefully toss until each rice granules is coated with the sauce. Push to one side and cook the eggs until fully set. Toss everything together. Top with mung bean sprouts and green onions for an added crunchy texture.

seafood fried rice recipe

How can I use freshly cooked rice for fried rice?

Cook your rice as you normally do but with a little less water than usual i.e. reduce up to ½ cup of water. This will prevent the rice from being too starchy. Once the rice is done, spread it onto a plate so it will cool off faster. Then transfer the rice into the fridge and let it sit there until you’re ready to cook.

Can I make the teriyaki sauce without mirin?

Yes, you can. Just add a little bit more sugar to the sauce to compensate for the sweetness.

Also, a teriyaki sauce without mirin (i.e. alcohol) can make the fried rice kid-friendly. Thus, you won't have to make a separate meal for your little ones.

Can I use canned salmon for fried rice?

Definitely! Using canned salmon will make this dish, even more, easier and convenient to make. I recommend using canned salmon with a neutral flavor (e.g. with water or oil). Don't use salmon with mayonnaise or other strong flavors.

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salmon fried rice teriyaki sauce

Salmon Teriyaki Fried Rice

This easy salmon fried rice uses homemade teriyaki sauce for its seasoning. It is sweet, fragrant and savory and goes so well with the fish and rice. Use fresh salmon fillet if you're feeling fancy or canned salmon to make it even more simple.
prep 10 mins
cook 10 mins
author: Mella
Servings 3 - 4
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Ingredients
 

  • 1 tablespoon butter
  • 12 oz / 340g fresh salmon fillet (or canned salmon)
  • 3 cups cooked rice
  • ½ cup scallions (chopped)
  • ½ cup corn kernels
  • ½ tablespoon oil
  • 3 eggs (lightly beaten)
  • ½ cup mung bean sprouts

Homemade Teriyaki Sauce

  • 2 tablespoon soy sauce
  • 1 tablespoon mirin
  • 2 ½ teaspoon brown sugar (or white, add more if preferred)
  • 2 teaspoon rice vinegar
  • 1 teaspoon grated ginger
  • 2 cloves garlic (grated)
  • salt and pepper (to taste)

Instructions

  • Lay salmon flat in a chopping board. Remove all the pin bones using a plier, pulling it out at an angle. Next, remove the skin from the salmon using a sharp knife. Slice into small cubes.
  • Combine all the teriyaki sauce ingredients in a bowl. Stir until sugar has dissolved. Taste and adjust sugar/ vinegar/ soy sauce based on preference.
  • Melt butter in a nonstick skillet or wok over medium heat. Add the salmon pieces and drizzle with a couple of teaspoons teriyaki sauce. Gently toss until fish is half-cooked.
  • Add corn kernels and half of the scallions. Continue cooking for 1 to 2 minutes. Add the cooked rice and pour the remaining teriyaki sauce. Toss everything together and cook until liquid evaporates.
  • Shove rice to the side of the wok / skillet. Add ½ tablespoon oil into the cleared space move wok so the heat is centred over the cleared space. Pour in egg, cook it through properly, don't "soft scramble".
  • Stir the egg into the rice. Add mung bean sprouts and remaining scallions. Toss again for another minute. Remove from heat and serve immediately!

Recipe Notes and Tips:

  • Rice - use day-old or freshly cooked.
If using freshly cooked rice: cook it as you normally do but with a little less water than usual i.e. reduce up to ½ cup of water. This will prevent the rice from being too starchy. Once the rice is done, spread it onto a plate so it will cool off faster. Then transfer the rice into the fridge and let it sit there until you’re ready to cook.
  • Make it kid-friendly - omit mirin (which contains alcohol) and add a little bit more sugar to the sauce to compensate for the sweetness.
  • If using canned salmon - use canned salmon with a neutral flavor (e.g. with water or oil). Don’t use salmon with mayonnaise or other strong flavors.
  • Sugar can be substituted with honey. Start with 1 tablespoon for every 2 tablespoon soy sauce and adjust from there.
  • Other recommended vegetables: green peas, shredded lettuce or napa cabbage, carrots and broccoli
  • If using other hard vegetables like broccoli and carrots slice into small bits and stir-fry BEFORE the salmon until partially cooked.
  • TOSS instead of STIR to keep the shape of the salmon.
Course : Main Course
Cuisine : Japanese
Keyword : salmon fried rice, seafood fried rice recipe
Nutrition Facts
Salmon Teriyaki Fried Rice
Amount per Serving
Calories
552
% Daily Value*
Fat
 
18
g
28
%
Saturated Fat
 
5
g
31
%
Cholesterol
 
236
mg
79
%
Sodium
 
919
mg
40
%
Potassium
 
840
mg
24
%
Carbohydrates
 
60
g
20
%
Fiber
 
2
g
8
%
Sugar
 
7
g
8
%
Protein
 
36
g
72
%
Vitamin A
 
567
IU
11
%
Vitamin C
 
9
mg
11
%
Calcium
 
75
mg
8
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
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My name is Mella and welcome to my blog. Here I share Filipino, Asian, and many easy-to-follow recipes. Enjoy and happy cooking!.

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