Name: Japanese Style Risotto with Seared Salmon
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Fusion
Ingredients: 3 tbsp olive oil, divided; 10.5 oz shiitake mushrooms, torn into pieces; 1 tbsp low sodium soy sauce; 1 small yellow onion, diced; 1 celery stalk, diced; 1 garlic clove, minced; 1 cup sushi rice or Arborio rice; ¼ cup dry white wine or sake; 5 cups hot chicken broth; 1 tbsp white miso paste; Black pepper, to taste; Chives & sesame seeds, for garnish; 5 tbsp low sodium soy sauce; 1 tbsp dry white wine; 1 tsp brown sugar; 4 skinless salmon fillets (about 5 oz each); 1 tbsp olive oil; 1 tbsp unsalted butter

Description

Japanese Style Risotto with Seared Salmon is a creamy, umami-rich fusion dinner that combines Italian technique with Japanese flavors. Miso-infused risotto, earthy shiitake mushrooms, and buttery soy-glazed salmon create a restaurant-worthy meal that’s ready in 40 minutes. Comforting yet elegant, this dish is perfect for busy weeknights or a special family dinner.

Ingredients

Scale

For the Japanese-Style Risotto:

3 tbsp olive oil, divided
10.5 oz shiitake mushrooms, torn into pieces
1 tbsp low sodium soy sauce
1 small yellow onion, diced
1 celery stalk, diced
1 garlic clove, minced
1 cup sushi rice or Arborio rice
¼ cup dry white wine or sake
5 cups hot chicken broth
1 tbsp white miso paste
Black pepper, to taste
Chives & sesame seeds, for garnish

For the Seared Salmon:

5 tbsp low sodium soy sauce
1 tbsp dry white wine
1 tsp brown sugar
4 skinless salmon fillets (about 5 oz each)
1 tbsp olive oil
1 tbsp unsalted butter

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Instructions

Marinate Salmon: In a shallow dish, whisk soy sauce, wine, and brown sugar. Coat salmon fillets and set aside.
Cook Mushrooms: Heat 1 tbsp oil in a skillet on high. Add mushrooms, cook until moisture releases. Add 1 tbsp oil, continue cooking until golden. Stir in soy sauce, cook 1 minute, then remove.
Build Risotto Base: Lower heat. Add remaining oil, sauté onion, celery, and garlic for 2 minutes. Stir in rice and toast for 1 minute, then deglaze with wine.
Add Broth Gradually: Ladle in hot broth two scoops at a time, stirring often. Wait until absorbed before adding more—about 15 minutes. Stir in mushrooms.
Add Miso: Dissolve miso in a little hot broth, stir into risotto. Simmer 5 minutes more until creamy. Season with black pepper.
Cook Salmon: Heat olive oil and butter in a nonstick skillet. Sear salmon for about 4 minutes per side until caramelized and glossy.
Serve: Spoon risotto into bowls, top with salmon, and sprinkle with chives, sesame seeds, and black pepper.

Notes

Arborio or sushi rice works best for creamy risotto.

Always use hot broth—cold broth slows cooking and affects texture.

Don’t skip the miso—it adds rich umami depth.

Adjust heat when searing salmon to prevent burning the glaze.

Leftover risotto can be formed into patties and pan-fried for a next-day treat.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Main Dish
Method: Stovetop
Cuisine: Fusion