A comforting yet vibrant meal built around perfectly cooked sushi rice, tender salmon, and a bold sauce that balances heat, sweetness, and sharp citrus. This dish feels special enough for guests but simple enough for a relaxed weeknight dinner.

Why You’ll Love This Recipe

This recipe brings together contrasting textures and flavors in a very satisfying way. The soft, sticky rice pairs beautifully with rich salmon, while the hot sweet and sour sauce cuts through with freshness and gentle heat. It is quick to prepare, flexible in timing, and can be partly made ahead, making it ideal for busy evenings. Each component is straightforward, yet the final dish tastes layered and complete.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the sushi rice
400 g sushi rice
625 ml cold water

For the salmon
500 g skinless salmon fillet, left whole
1 tablespoon neutral vegetable oil

For the hot sweet and sour sauce
2 cloves garlic, finely minced
2 Thai red chillies, finely chopped
2 tablespoons fresh ginger, finely minced
4 tablespoons fish sauce
2 tablespoons sake
2 tablespoons mirin
2 tablespoons fresh lime juice
2 tablespoons water

Directions

Rinse the sushi rice thoroughly under cold water until the water runs mostly clear. Drain well, then place the rice in a saucepan with a tight-fitting lid. Add the cold water and bring to a boil over high heat. Once boiling, cover with the lid, reduce the heat to the lowest setting, and cook for 15 minutes. Turn off the heat, remove the lid briefly, cover the pan with a clean kitchen towel, replace the lid, and let the rice steam for 10 minutes. Keep warm until ready to serve.

Heat a flat griddle or heavy frying pan over medium heat and add the vegetable oil. Place the salmon fillet in the pan and cook for 4 to 5 minutes on the first side until lightly golden. Turn the salmon and cook for 1 more minute on the second side, keeping the center just cooked and tender. Transfer the salmon to a large piece of foil, wrap loosely, and seal the edges to keep it warm.

In a bowl, combine the garlic, chopped chillies, ginger, fish sauce, sake, mirin, lime juice, and water. Stir well until fully mixed. Taste and adjust lime or mirin if needed.

Serve the rice in individual bowls. Unwrap the salmon and place it on a serving plate. Let everyone flake the salmon over their rice and spoon the sauce generously on top.

Servings and timing

This recipe serves 4 people generously.

Preparation time is approximately 10 minutes.
Cooking time is about 15 to 18 minutes.
Total time from start to finish is around 25 minutes.

Variations

You can replace the salmon with grilled trout or seared tuna for a different but equally rich result. For a milder sauce, reduce the chillies to one or remove the seeds. If you prefer extra freshness, finely sliced spring onions or cucumber can be scattered over the rice before serving. The sauce also works well drizzled over steamed vegetables alongside the rice.

Storage/Reheating

Store leftover rice and salmon separately in airtight containers in the refrigerator for up to 2 days. The sauce can be kept refrigerated for up to 3 days and should be stirred or shaken before use. Reheat the rice gently in the microwave with a splash of water and warm the salmon briefly to avoid drying it out. The sauce is best used at room temperature rather than reheated.

FAQs

Can I make this recipe without a rice cooker?

Yes, the stovetop method works perfectly and gives excellent results when the lid is kept tightly closed during cooking.

Is the salmon meant to be slightly pink in the middle?

Yes, the salmon is best when just cooked through so it stays soft and moist, but you can cook it longer if you prefer it firmer.

Can I prepare the sauce in advance?

The sauce can be made up to one day ahead and stored in the fridge, then brought to room temperature before serving.

What can I use instead of sake?

If you do not have sake, you can substitute it with water or a mild rice vinegar, though the flavor will be slightly different.

Is this dish very spicy?

The heat level is moderate, but you can adjust it easily by using fewer chillies.

Can I use regular long-grain rice instead of sushi rice?

Sushi rice is recommended for its stickiness, but short-grain rice can work if sushi rice is unavailable.

Does this recipe work for meal prep?

Yes, it stores well for short periods and makes a satisfying next-day lunch.

Can I add vegetables to this dish?

Steamed broccoli, edamame, or lightly sautéed greens pair very well with the rice and sauce.

Is this recipe suitable for children?

Yes, especially if the chillies are reduced or omitted from the sauce.

Can I cook the salmon in the oven instead?

Yes, you can bake the salmon at 200°C for about 8 to 10 minutes, depending on thickness.

Conclusion

Salmon and sushi rice with hot sweet and sour Asian sauce is a simple yet impressive meal that delivers comfort and bold flavor in every bite. With minimal cooking time and flexible preparation, it is a reliable recipe you can return to again and again, whether for a quiet dinner or an easy way to entertain.

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