Sesame salmon with sticky coconut rice Recipes and curiosities

On this page you will learn the recipe and some information about the Japanese dish Sesame salmon with sticky coconut rice Also known as goma saamon no kokonattsuraisu soe.

Table of Content
- About
- Origin
- Information
- Ingredients
- Preparation
- Related

All about goma saamon no kokonattsuraisu soe

The salmon with salmon and sticky coconut rice is a delicious and very popular dish in Japanese cuisine. It is a combination of unique flavors and textures that make this dish a unique gastronomic experience.

Salmon is a very appreciated fish in Japan, both for its versatility in cooking and for its health benefits. It is rich in omega 3, a healthy fat that brings various benefits to our body, such as lowering cholesterol and preventing cardiovascular disease.

The salmon is an ingredient widely used in Japanese cuisine, especially in the form of oil. It gives a striking taste and a crisp texture to the salmon, making it even more tasty.

Sticky coconut rice, also known as gluteous rice, is a very popular type of rice in Japan. It is different from common white rice because it is more sticky and has a sweeter taste. This type of rice is used in various Japanese recipes, such as desserts and salty dishes, such as our salmon with salmon.

To prepare this dish, the salmon is marinated in a mixture of salmon oil, soy sauce, garlic and ginger. Then it is grilled or baked until it becomes soft and juicy. Coconut rice is cooked with coconut water, coconut milk and a little sugar until it becomes very sticky and tasty.

The final result is a dish full of taste and contrasts, with the soft and aromatic salmon and the sticky, sweet rice.In addition, the salmon adds a crisp texture and a special touch to the dish.

This dish is a great option for those who want to experience different flavors and learn a little more about Japanese cuisine. It can be served as a main dish or even as an accompaniment to other dishes. It is a simple recipe, but it will surely surprise everyone’s taste.

In summary, salmon with salmon and sticky coconut rice is a typical dish of Japanese cuisine that combines unique flavors and textures. It is a delicious option for those who like fish and want to try new dishes. If you haven't tried it yet, don't waste any more time and delight in this Japanese delight!

Origin and history of Salmão de gergelim com arroz de coco pegajoso

The "Sesame salmon with sticky coconut rice" dish is a combination of flavors inspired by Asian cuisine, more specifically Thai cuisine.

The history of the dish dates back to antiquity, when rice cultivation and fish consumption were very common in Asia. Over the centuries, these ingredients were being combined in different ways and so various recipes emerged, such as the "Sesame salmon with sticky coconut rice".

The gluteous rice, also known as gluteous rice, is a type of rice widely used in Asian cuisine, mainly in Thailand and Japan. It is cooked in a special way, which makes it very spicy, which makes it perfect to be tasted with salmon and the other ingredients of this dish.

The salmon, in turn, is a very ancient ingredient and present in various cultures around the world. It is rich in nutrients and brings a characteristic flavor to the recipes in which it is used. In "Sesame salmon with sticky coconut rice", it is used as a cover of the salmon, bringing a crisp touch and a unique taste to the dish.

Thus, “Sesame salmon with sticky coconut rice” is a delicious combination of flavors, representing the richness and diversity of Asian cuisine and its millennial history.

About the recipe

Name of the plate: Sesame salmon with sticky coconut rice
Name of the dish in English: Sesame salmon with sticky coconut rice
Name of the plate in Japanese: 胡麻サーモンのココナッツライス添え
Name of the Romanian dish: goma saamon no kokonattsuraisu soe

Information about preparation

Time to prepare: 10 minutes
Time of Cooking: 15 minutes
Difficulty: SIMPLE
It suits: 4 people
Occasions: Main meals

Ingredients – Ingredients

Check out the necessary and optional ingredients Sesame salmon with sticky coconut riceIt makes sense to improvise

4 filets of salmon, skin and bones removed
1 tablespoon of clear honey
1/2 tablespoon of soy sauce
1 red pepper, fine sliced
1 bottle of fresh ginger, roasted
2 tablespoons of salmon oil

1/2 cucumbers, cut long in tapes
4 tablespoons of wine vinegar
1 tablespoon of refined sugar
125 ml of water
1/2 teaspoon of cinnamon seeds
1/2 teaspoon of coentro seeds
1 teaspoon of nigella seeds

400 ml of coconut milk
400 ml of water, boiling
400g of Akafuji Akitakomachi rice

120g of Edamame
1 tablespoon of roasted salmon seeds (optional)
1 handful of strawberries (optional)

Watch a video of the recipe:

Recipes - How to Prepare

Now that you know the ingredients to make the recipe Sesame salmon with sticky coconut rice. Follow the instructions below in the preparation mode or step by step.

Preparation:

Prepare the strawberries in conserves:

In a small pot, heat 4 tablespoons of rice vinegar, 1 tablespoon of sugar and 125 ml of water.
Mix until the sugar dissolves and let it boil gently.
Remove from the fire and add 1/2 teaspoon of shrimp and 1/2 teaspoon of shrimp seeds.

Drop the pepper:

Cut 1/2 cucumbers into slices and put into a sterilized bowl or jar.
Add 1 teaspoon of nigella seeds.
Toss the preserved liquid over the cucumbers and let it rest for 1 to 4 hours.

Prepare the sticky rice:

In a medium pot, pour a can of coconut milk.
Fill the empty bowl with boiling water and add to the pot.
Add a bowl of rice and let it boil.
Reduce the fire and cook for 10 minutes, occasionally mixing.
Turn off the fire, cover and reserve.

Marine and Salmon:

In a bowl, mix 2 tablespoons of salmon oil, 1 tablespoon of honey, 1/2 tablespoon of soy sauce, 1 red pepper and 1 knot of roasted ginger.
Add 4 filets of salmon and leave to marinate for 15 minutes.

Grind the salmon:

Preheat a grill on medium fire.
Put the salmon filets with the skin turned down on a padded baker.
Cook for 5 minutes, turn the filets and brush with more marinade.
Cook for another 5 minutes.

Cook the edamame:

In a small pot, put 120g of edamame and cover with water.
Leave it to boil, reduce the fire and cook for 5 minutes.
Escape and reserve.

7 to serve:

Put the rice and edamame in four plates.
Cover with the filets of salmon and decorate with the cucumbers in conservation.
Spray 1 tablespoon of salmon seeds and add strawberries.
Serve immediately and enjoy!