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Grilled Salmon over Rice

This Little Goat went to Tokyo (TEMPORARILY OUT OF STOCK)
This Little Goat went to Tokyo (TEMPORARILY OUT OF STOCK)




35 minutes

active time

15 minutes


1 cup white rice

Kosher salt

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

Extra-virgin olive oil

1 cup This Little Goat went to Tokyo

1/4 cup Furikake rice seasoning (store-bought), optional


Rinse rice in a fine mesh strainer with cool water for 30 seconds. Drain well until mostly dry, about 2 minutes. Place rice, an equal amount of cool water (1 cup) and 1 tsp salt into a rice cooker or pot. Start rice cooker or simmer in a pot on low, covered, for 20 minutes. 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).

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

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

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