Tataki De Salmón Marinado En Salsa Kimchi Y Arroz Con Furikake Recipe

Rinse and cook rice

Place the short-grain rice in a fine-mesh sieve or bowl and rinse under cold running water, stirring with your hand, until the water runs clear (about 3–4 rinses). Drain well. Combine rinsed rice and 360 ml water in a medium saucepan with a tight-fitting lid. Bring to a gentle boil over medium heat, then immediately reduce heat to low, cover, and simmer for 12–14 minutes without lifting the lid.

After 12–14 minutes, remove from heat and let the rice rest, covered, for 10 minutes to finish steaming. Fluff rice gently with a rice paddle or fork.

Season rice (optional)

If using seasoned rice: warm 1 tablespoon rice vinegar with 1/2 tsp sugar and 1/4 tsp salt until dissolved. Fold seasoning into the warm rice gently, then sprinkle and fold in the 2 tsp furikake until evenly distributed. Keep the rice covered and warm while preparing the salmon.

Prepare the kimchi sauce while the rice is cooking. Finely chop 80 g well-drained kimchi and place in a small bowl.

Add 2 tablespoons kimchi juice, 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 teaspoon sesame oil, 1 teaspoon mirin (if using), 1 teaspoon grated ginger, 1 teaspoon minced garlic, 1 teaspoon gochujang (or 1 tsp gochugaru for less paste), 1 teaspoon sugar or honey, and 1 teaspoon neutral oil to the bowl.

Whisk the mixture until smooth and slightly emulsified. Taste and adjust: add a little more kimchi juice or vinegar for acidity, more sugar/honey for balance, or more gochujang for heat. Reserve about 2 tablespoons of the sauce for drizzling after searing; keep the remainder to marinate briefly and to dress the rice if desired.

Optional quick marinate: If you prefer a lightly marinated tataki, place the whole salmon fillet in a shallow dish and brush or spoon 1–2 tablespoons of the sauce over the fish. Marinate in the refrigerator for 10–15 minutes while rice cooks. Do not marinate longer than 20 minutes for texture reasons.

Pat the salmon fillet dry with paper towels. Season lightly with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper on all sides.

Heat a heavy skillet (cast iron or stainless steel) over high heat until very hot. Add 2 tablespoons neutral oil and swirl to coat. The oil should shimmer but not smoke excessively.

Sear the salmon: place the fillet in the hot skillet and sear for 20–30 seconds on each long side to develop a deep brown crust, using tongs to rotate and also sear the short ends for 10–15 seconds each as needed. Total searing time should be brief to leave the center rare (approximately 1–1.5 minutes total). If the fillet is thick, you can briefly sear the top and bottom as well, but avoid cooking through.

Remove the salmon from the skillet and transfer to a cutting board. Let rest for 2 minutes. If you performed the quick marinate earlier, discard excess sauce from the dish; do not over-sauce before searing to preserve crust.

Slice and finish

Using a very sharp knife, slice the salmon against the grain into 6–8 even pieces about 1 cm thick. Arrange slices atop the prepared rice. Drizzle the reserved 2 tablespoons kimchi sauce over the salmon slices. Sprinkle toasted sesame seeds, sliced scallions, and microgreens. Serve with lime or lemon wedges on the side to squeeze over just before eating.

Divide the furikake-seasoned rice between two shallow bowls or plates (serves 2). Create a slight indentation or bed for the salmon slices so they sit neatly.

Place the salmon tataki slices on the rice, drizzle any remaining sauce around the rice (not directly saturating the rice), and finish with an extra pinch of furikake or sesame seeds if desired.

Serve immediately while the rice is warm and the salmon center is cool-rare. Offer lime/lemon wedges for squeezing and additional kimchi on the side if desired.