Sticky Salmon With Sushi Rice and Pickled Vegetables Recipe

Informative Details
Democracy Dies in Darknessclock25 minscourseMainStart CookingComment on this storyAdd to your saved recipesBy G. Daniela Galarza

This quick saute takes inspiration from teriyaki, with a honey-sweet and salty soy marinade that transforms into a sauce. Served over sushi rice and with quick pickles on the side, it makes a filling meal.

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The dish is best eaten right away, but you can refrigerate the rice and salmon separately for up to 2 days; the pickled vegetables for up to 1 month.

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Ingredients

measuring cup

Servings: 4

For the rice

For the salmon

For the pickles

Directions

Time Icon Total: 25 mins

  • Step 1

    Make the rice: In a medium saucepan, stir together the water, rice and salt. Bring to a boil over high heat. Cover, decrease the heat to the lowest setting and cook until the rice is tender, about 15 minutes. Remove from the heat and keep covered.

  • Step 2

    Marinate the salmon: In a medium bowl, toss together the salmon and pepper. Add the soy sauce, honey, rice vinegar, garlic and ginger and stir gently with a fork to combine, making sure each piece of fish is well-coated.

  • Step 3

    Make the pickles: In a small bowl, toss together the vegetables, vinegar, sugar and salt until well-coated. Set aside to pickle, stirring occasionally.

  • Step 4

    Cook the salmon: In a large, nonstick skillet over medium-high heat, heat the oil until it shimmers. Using a slotted spoon, transfer the salmon to the skillet, shaking off any excess marinade. Cook, flipping the pieces once or twice, until browned, about 3 minutes. Add the marinade and bring to a boil. Cook, stirring the salmon in the sauce, until the sauce is dark and syrupy and the salmon is cooked to your liking (cut open a piece to check if you’d like), another 3 minutes. Remove from the heat and stir in the butter, if using, letting it melt into the sauce.

  • Step 5

    When ready to serve, fluff the rice with a fork and stir in 1 tablespoon of the vinegar mixture from the vegetables, to flavor it. Divide the rice and salmon evenly among bowls and serve with pickled vegetables on the side.

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    Nutritional Facts

    Per serving (1 cup rice, 3/4 cup salmon, 3 tablespoons sauce, without the pickled vegetables, as the ingredients are too variable for a meaningful analysis)

    • Calories

      548

    • Fat

      11 g

    • Saturated Fat

      2 g

    • Carbohydrates

      71 g

    • Sodium

      1177 mg

    • Cholesterol

      78 mg

    • Protein

      40 g

    • Fiber

      1 g

    • Sugar

      27 g

    This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.

    Adapted from “I Dream of Dinner” by Ali Slagle (Clarkson Potter, 2022).

    Tested by G. Daniela Galarza.

    Published March 1, 2023

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