Another of my leftovers lunch recipes for one. I had about an ounce of teriyaki salmon left over from the night before, as well as some cold Japanese rice. This is a common Japanese leftovers dish, but I did not look any of them up. I just threw together what seemed reasonable to me. To go with my rice, I decided to make some teriyaki chicken wings and I threw in some Japanese pickled cucumber as my salad.
Note: This is a recipe for one person. The quantities may be scaled up for more people and may be adjusted to whatever you have on hand. Do you like green onion? Add more. Are you hungry? Add more rice, salmon or eggs. You do not have enough of any of the ingredients? Add some other vegetables, such as: celery, napa cabbage, or daikon.
Karl’s Japanese Salmon Rice
½ Tbs. butter or peanut oil
¾ cup cold cooked rice
1-2 oz. cooked salmon, broken into small bits
1 green onion, sliced finely
1 egg, lightly beaten
Pinch black pepper
Pinch Kosher salt
1. Put the butter or oil into a small skillet, over medium high heat, and add the rice.
2. Toss the rice to coat it with the fat and sauté it until just starting to brown.
3. Add the salmon and green onion and continue cooking for one minute.
Note: I was using salmon with some teriyaki sauce on it so I did not add any soy sauce to the dish. If you are using plain salmon you may add soy sauce with the salt and pepper.
4. Turn down the heat to low and pull the rice to one side of the pan.
5. Add the egg to the open area.
6. Scramble the egg, lightly, until almost set.
Tip: You do not want the bottom of the egg to brown, but to be light and fluffy.
7. Add pepper and salt to taste.
8. Remove the pan from the heat and stir the rice into the egg.
Tip: The heat of the rice will finish cooking the eggs.
9. Transfer the egg and rice to a plate and enjoy.