Ingredients

  • Serves 2 people
  • 230 g salmon fillets 

  • 64 g mayonnaise

  • 1 tbsp sesame oil

  • 2 tbsp sriracha sauce 

  • 1 tsp tobiko (flying fish roe)

  • 200 g cooked japanese rice

  • 1 sheet nori (toasted seaweed) for garnish

  • salt and pepper to taste

Salmon Kama Mentai Rice (Seared Salmon Bowl)
Recipe Courtesy of
Yuda Bustara

Salmon Kama Mentai Rice (Seared Salmon Bowl)

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A popular item in any Japanese restaurant, Salmon Kama Mentai Rice is actually really fast and easy to make at home. It’s one of my favourites because with just a few ingredients and just 20 minutes of your time, it’s a simple budget-friendly option for your holiday party menu. Thinly sliced salmon served on top of a bed of rice, it is covered with spicy tobiko mayo sauce which is then torched, creating a deliciously creamy yet smoky flavour that the dish is known for. If you don’t have a blowtorch, I suggest cooking it in an air fryer or oven on a broiler setting to get a similar texture and taste.
  • Easy
  • 10 min
  • 10 min
  • 10 min
  • 3 steps
  • 8 Ingredients
  • Easy
  • 3 steps
  • 8 Ingredients
  • 10 min
  • 10 min
  • 10 min

Instructions

  1. Preparing the tobiko

    • In a bowl, mix the mayonnaise, tobiko (flying fish roe), sesame oil and sriracha.
    Preparing the tobiko


  2. Searing the salmon

    • Slice the salmon into ½ centimeter thick slices
    • Scoop rice into a heatproof serving bowl.
    • Place the salmon onto the rice.
    • Torch the salmon until it is lightly seared on top, or for about 2 minutes.
    Searing the salmon


  3. Searing the sauce

    • Top the bowl with the mayonnaise sauce.
    • Torch the sauce until it is golden brown and the salmon is more cooked, or about 2 minutes.
    Searing the sauce


Plate and Serve!

If you prefer fully cooked salmon, after the mayonnaise has been spooned on, torch it  for longer until it is firm to the touch

Plate and Serve!
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    Ingredients
    • Serves 2 people
    • 230 g salmon fillets 

    • 64 g mayonnaise

    • 1 tbsp sesame oil

    • 2 tbsp sriracha sauce 

    • 1 tsp tobiko (flying fish roe)

    • 200 g cooked japanese rice

    • 1 sheet nori (toasted seaweed) for garnish

    • salt and pepper to taste

    Nutrition
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