Ingredients with Measurements:
- 4 salmon fillets (6 oz each)
- 4 cups of cooked short-grain rice
- 2 cups of water
- 1 tsp salt
- 2 tbsp soy sauce
- 1 tbsp sake
- 1 tbsp mirin
- 4 green onions, thinly sliced
- 1 tbsp sesame seeds, toasted
- 4 bamboo skewers
Special equipment needed:
- Grill or grill pan
- Rice cooker or pot
Step-by-step instructions:
1. Soak bamboo skewers in water for at least 30 minutes.
2. In a pot, bring 2 cups of water to a boil. Add salt and rice, stir, and cover with a lid. Cook for 15 minutes or until the rice is fully cooked.
3. Transfer the cooked rice to a large mixing bowl and let it cool for a few minutes.
4. Add soy sauce, sake, mirin, green onions, and sesame seeds to the rice. Mix well.
5. Divide the rice mixture into 4 portions and shape them into cylinder shapes around the bamboo skewers. Press the rice firmly to make sure it sticks together.
6. Preheat the grill or grill pan to medium-high heat.
7. Brush the salmon fillets with a little bit of oil and season with salt and pepper.
8. Grill the salmon fillets for 3-4 minutes on each side or until fully cooked.
9. Grill the kiritanpo skewers for 2-3 minutes on each side or until lightly browned.
10. Serve the grilled salmon fillets with the kiritanpo skewers on the side.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Grill or grill pan: medium-high heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 500
Fat: 15g
Protein: 35g
Carbohydrates: 55g
Fiber: 2g
Sugar: 2g
Sodium: 700mg
Substitutions for ingredients:
- Short-grain rice can be substituted with medium-grain rice or sushi rice.
- Soy sauce can be substituted with tamari or coconut aminos.
- Sake can be substituted with dry white wine or rice vinegar.
- Mirin can be substituted with sweet white wine or honey.
Variations:
- Instead of salmon, use other types of fish such as tuna or trout.
- Add vegetables such as bell peppers or zucchini to the kiritanpo skewers.
- Top the grilled salmon with a sauce such as teriyaki or miso.
Tips and tricks:
- Make sure to press the rice firmly around the bamboo skewers to prevent it from falling apart on the grill.
- Toast the sesame seeds in a dry pan over medium heat for a few minutes until lightly browned and fragrant.
- Brush the grill or grill pan with oil to prevent the salmon from sticking.
Storage instructions:
Leftover kiritanpo skewers and grilled salmon can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the kiritanpo skewers and grilled salmon on a baking sheet and bake in the oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
Arrange the grilled salmon fillets on a platter and place the kiritanpo skewers on the side. Garnish with sliced green onions and sesame seeds.
Garnishes:
Sliced green onions and toasted sesame seeds.
Pairings:
Serve with a side of steamed vegetables such as broccoli or bok choy.
Suggested side dishes:
Steamed vegetables, miso soup, or a simple green salad.
Troubleshooting advice:
If the kiritanpo skewers fall apart on the grill, try pressing the rice mixture more firmly around the bamboo skewers or adding a little bit of cornstarch to the mixture to help it stick together.
Food safety advice:
Make sure to soak the bamboo skewers in water before grilling to prevent them from burning. Also, make sure the salmon is fully cooked before serving.
Food history:
Kiritanpo is a traditional Japanese dish made from mashed rice that is shaped into cylinders around a skewer and grilled. It originated in the Akita prefecture in northern Japan and is often served with grilled chicken or salmon.
Flavor profiles:
The kiritanpo skewers have a slightly sweet and savory flavor from the soy sauce, sake, and mirin. The grilled salmon has a smoky and slightly salty flavor.
Serving suggestions:
Serve the kiritanpo skewers and grilled salmon with a side of steamed vegetables and a bowl of miso soup for a complete Japanese meal.
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Region: Japanese