Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Salmon and Sushi Rice

Servings: 2

Salmon and rice have a real affinity for one another, and this simple dish brings the two together seamlessly. Orange-ginger-marinated salmon is steamed on top of sushi rice, infusing it with flavor. An incredibly adaptable dish, salmon can be seasoned to taste, and any white rice can be substituted. Rest assured, you’ll wind up with perfectly steamed rice, salmon, and greens that are extra special when sprinkled with a bit of rice seasoning.


For the salmon

  • 2 (6-oz.) skin-on salmon fillets
  • 1/2 tsp. kosher salt
  • 2 cloves garlic, minced
  • 1 (1-inch) piece fresh ginger, peeled and minced
  • 2 Tbs. fresh orange juice
  • 1 tsp. rice vinegar
  • 1 tsp. sesame oil
  • 1/2 tsp. soy sauce

For the rice

  • 1-1/2 cups sushi or short-grain rice
  • 2 tsp. kosher salt
  • 1-1/2 cups water
  • 3 Tbs. rice vinegar
  • 2  Tbs. sugar
  • 3  cups baby spinach (optional)
  • Rice seasoning, such as Ajishima brand furikake, for garnish (optional)


Make the salmon

Pat salmon dry with a paper towel. Place in a quart-size resealable plastic bag.

In a small bowl, combine salt, garlic, ginger, orange juice, vinegar, sesame oil, and soy sauce. Pour over the salmon. Seal bag and let marinate at room temperature for 10 to 15 minutes.

Make the rice

Meanwhile, in the bowl of a rice cooker, combine rice, salt, and water.

Place the steamer basket in the cooker. Remove salmon from bag and place in the basket, topping with minced ginger and garlic from the marinade.

Cover and switch cooker on. When the rice is cooked, about 15 minutes, let stand on warm.

Meanwhile, in a small microwave-safe bowl, combine rice vinegar and sugar. Heat 15 seconds in the microwave to dissolve sugar.

When the rice is cooked, uncover and, using tongs or oven mitts, carefully transfer steamer basket with salmon to a small plate. Place spinach on the rice. Replace steamer basket. Cover and let stand on warm for 10 minutes to steam the spinach.

Remove steamer basket again. Using tongs, transfer spinach to a bowl. Pour vinegar and sugar blend over rice, then stir well with a plastic spatula (typically provided with rice cookers) to incorporate and fluff rice.

Scoop rice into a wide, shallow bowl, and top with greens and salmon. Sprinkle with rice seasoning, if using.


Rate or Review


We haven't received any reviews yet for this recipe.

Have you made it? Tell us what you thought!

Rate this Recipe

Write a Review


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.