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Grilled Salmon and Rice with Tokyo Drizzle

This Little Goat went to Tokyo
  • This Little Goat went to Tokyo


4 servings


35 minutes

active time

15 minutes


1 cup uncooked jasmine rice

Kosher salt

1 - 1 1/2 lb. skin-on salmon fillets, cut into 4 pieces

Extra-virgin olive oil

1 cup This Little Goat went to Tokyo

1/4 cup Furikake rice seasoning (optional)


Rinse rice in a fine mesh strainer with cool water for about 30 seconds, until the water runs clear. Drain well until mostly dry. Add rice, 1  cups cool water and 1 tsp salt to a pot. Bring to a boil, then reduce the heat to a low simmer. Cover and let simmer for about 10 minutes, until the water has been absorbed. Remove from the heat and let sit, covered, for about 10-15 minutes more. Fluff with a fork and set aside.

Meanwhile, rub each piece of salmon with olive oil and sprinkle with salt (about 1 tsp of olive oil and 1/2 tsp of salt per piece of salmon).

Heat a large skillet to medium heat. Place salmon, skin side down, in the preheated pan. Cover and cook over medium heat until cooked through to desired doneness, about 5 minutes per side for medium (you may need a few minutes longer depending on the thickness of your fish). The salmon is done when it flakes easily with a fork.

Scoop cooked rice onto plates and top with salmon fillets. Drizzle with This Little Goat went to Tokyo sauce (about 1/4 cup per piece) and sprinkle with Furikake rice seasoning, if desired. 

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