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Tag Archives: salmon


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Salmon Chirashi (Gluten-Free)

This is seasoned steamed rice with salmon, egg, dried seaweed and sesame. It is very delicious and looks beautiful with a colorful presentation. Japanese eat steamed rice in at least 2 meals every day. But children tend to leave over steamed rice, which has only a slightly sweet taste, so Japanese mothers cook seasoned steamed rice to help get their children to eat a bowl of rice. This recipe is just mixing steamed rice and other ingredients, so there is no need for special equipment. Buy steamed rice at a Chinese restaurant and you can cook this at home in 30 minutes.

Salmon is rich in nutrients as I wrote in https://japanese-food.org/2015/05/16/creamy-salmon-soup/

However, recently there are many concerns about farmed salmon’s effect on human health. Salmon has worms so farmed salmon is said to become contaminated from drugs to rid salmon farms of worms. People say this has contaminated farmed salmon and may effect our health, such as immune compromise, hypometabolism, deterioration in brain function and so on. Please choose wild salmon or a good untreated farmed salmon. By the way, wild salmon can have worms so we do not eat it raw. The worms disappear when Salmon is heated to over 140F for some minutes or frozen at under -4F for 48 hours.

{Ingredients (servings 2)}

½ lb. Salmon

2 Eggs

1 tsp. Dried Seaweed Flakes

1 tsp. White Roasted Sesame Seeds

1 Tbsp. Vegetable Oil

½ tsp. Salt

1 pint Steamed Rice

Boiled Water (for boiling salmon)

Here is my recipe in PDF (5 MB): Salmon Chirashi

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Creamy Salmon Soup (Gluten-Free)

Today I introduce you to the creamy salmon soup made with soy milk, bite size salmon and mushrooms. You can use regular milk instead of soy milk if you prefer. You can also use any kind of mushrooms for this recipe.

Salmon is high in protein which is good for digestion and absorption. Also it is high in omega-3 fatty acids, which are docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA). DHA activates brain cells and EPA improves blood flow and reduces fat and bad cholesterol. In addition, salmon is high in minerals, vitamin Bs, and vitamin D. I can’t say strongly enough that salmon has great antioxidant effects, which are caused by astaxanthin and dimethylaminoethanol (DMAE), and this is very good for you. Salmon’s red color is carotenoid, a natural colorant which is called astaxanthin. Removing active oxygen inside the body is one of best ways to be healthy. Recently, however, we see mostly farm-raised salmon in stores and the salmon may be controlled to make their color brighter. So you should choose wild salmon if you can. Astaxanthin in salmon is not breakable under heat and also improves absorption  when we eat with healthy oil so I highly recommend cooking salmon with olive oil or butter.

Enjoy the healthy delicious salmon soup!!

{Ingredients (servings 2)}

½ lb. Salmon

8 oz. Sliced Baby Bella Mushrooms (any kind of mushrooms can be used)

1 cup Gluten Free Chicken Flavor Broth

2 cups Soy Milk

1 Tbsp. Vegetable Oil

1 Tbsp. Gluten-Free Margarine

¾ tsp. Salt (total)

A pinch of Black Pepper

Here is my recipe in PDF (6 MB): Creamy Salmon Soup