This is why I add salmon to rice, after the boil and before the steaming. A splash of soy and worcestershire sauces go in, and sometimes a tablespoon of sake, rice gets a stir, and salmon goes on top before the lid for steaming. 20 minutes later, enjoy.
Thank you for your comment!!:)) The salmon sold in Japanese supermarkets is usually already frozen and then thawed, so I don’t freeze it myself. However, from a food safety standpoint, I think it's safer to freeze it first and then thaw before using.
Excellent, love these back to basics. This is what im here for.
Thank you!!😊
Thanks for the tip! This is awesome.
Thank you for your comment!!
Please give it a try😊
amazing
Thank you for your comment!!:))
Hi, nice video, can you tell me what do you mean by 'fresh water'? Do you mean without salt?
Thank you for your comment!!
Yes! That’s right. Fresh water means no salt, just water.
This is why I add salmon to rice, after the boil and before the steaming. A splash of soy and worcestershire sauces go in, and sometimes a tablespoon of sake, rice gets a stir, and salmon goes on top before the lid for steaming. 20 minutes later, enjoy.
The recipe for cooked salmon sounds also delicious!! Thank you for your comment:)
Do you freeze the salmon before salting? Would not freezing be ok from a food safety standpoint?
Thank you for your comment!!:))
The salmon sold in Japanese supermarkets is usually already frozen and then thawed, so I don’t freeze it myself. However, from a food safety standpoint, I think it's safer to freeze it first and then thaw before using.