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Grilled Salmon over Rice

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




40 minutes

active time

10 minutes


1 cup white rice 
1 tsp salt
1 - 1 1/2 lbs of salmon fillet cut into 4 pieces
4 tsp olive oil
1 tsp salt
1 cup This Little Goat went to Tokyo
2 Tbsp furikake rice seasoning (store-bought), optional


Rinse white rice in a fine mesh strainer with cool water for 30 seconds. Drain well over a bowl for ~2 minutes and put into a rice cooker or pot with an equal amount (1 cup) of cool water and 1 tsp of salt. Start rice cooker or simmer in pot on low covered for 20 minutes.

Rub each piece of salmon with olive oil and sprinkle with salt to taste (about 1 tsp of olive oil and 1/4 teaspoon of salt per piece).

Heat a pan to medium heat. Place salmon on the pan. Cover and grill over medium heat for about 5 minutes per side (maybe a few more minutes, depending on the thickness of your fish). The salmon is done when it flakes easily with a fork.

Scoop rice onto plate and place salmon fillet on top. Drizzle with Tokyo sauce and sprinkle with furikake rice seasoning (optional).

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