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Sake Salmon and Rice Recipe

Sake Salmon and Rice

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (42)

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Average Rating:

Total Reviews: 42

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  • on February 27, 2012

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    Wonderful cooking technique for moist, rare salmon. The salmon did not pick up much of the marinade flavor after 30 minutes, but the sauce had enough zip to make up for it. Served over brown rice.

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  • on January 26, 2012

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    Loved the recipe. Made it with Vodka and Wasabi. I don't know if it was the quality of my salmon but at 2 1/2 minutes cooking time and 10 minutes resting it was really mushy. I know in the video it is rare but this was in between. Again probably the thickness of my salmon or the quality.
    But the taste was amazing. My husband had seconds, which is rare, because he only likes his salmon raw. My kids liked it too. They did say it was a little too salty, but they didn't eat it over rice like I did.

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  • on January 14, 2012

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    this is by far my favorite recipe and like others have mentioned, it's my 'Go To' when I'm in a pinch or...decide to treat my family :. I've had to use vodka in short notice and it was just as delicious. the best part - it's incredibly EASY. if only there were more of these types of recipes out there!

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  • on January 08, 2012

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    This wasn't that bad. I just marinaded the salmon but didn't make rice or the sauce. I used the recipe to a tee and it was fairly flavorful but a little bit on the sweet side. I would probably change out the sake with white wine next time just to see.

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  • on December 14, 2011

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    Loved this recipe!

    I substituted:
    - 1 tbsp chili sauce for the chili oil

    And I added to the sauce:
    - 1 tbsp teriyaki sauce
    - 1 clove of minced garlic
    - 1 tsp sesame seeds

    I should note I that chose to use mustard powder instead of wasabi, and the recipe was phenomenal! I received a ton of compliments on this dish and will definitely be making this again.

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  • on November 06, 2011

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    Delicious! A go to for family & guests- thanks, Nigella!

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  • on October 04, 2011

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    This is one of my regular Go To recipes. I usually make it as written, but have subbed vodka or white wine when sake was not in my cupboard. It always comes out perfect. I use skin on salmon filets, and after cooking and before I wrap them in the foil I separate the skin and put it back in the skillet to crisp up. A bonus treat!

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  • on August 20, 2011

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    This was delicious! I used the wasabi paste and it just added a little bit of warmth to the marinade and sauce. This will definitely be my go to recipe for salmon from now on.

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  • on November 23, 2010

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    Very yummy and very easy! Wish Food Network would post the nutritional information so I could track my calories, though.

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  • on November 16, 2010

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    Amazing - easy

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