- 3/4 cup long-grain rice
- 1 1/2 pounds salmon fillet, skin removed, fish cut into 8 pieces
- 2 tablespoons soy sauce
- 1 tablespoon Asian sesame oil
- 10 cilantro stems, chopped, plus 1 cup cilantro leaves for garnish
- 1 1/2 tablespoons minced fresh ginger
- 1 teaspoon salt
- 2 cups canned low-sodium chicken broth or homemade stock
- 4 cups water
- 3 scallions including green tops, chopped
- Bring a medium pot of salted water to a boil. Stir in the rice and boil until almost tender, about 10 minutes. Drain.
- Coat the salmon with the soy sauce and sesame oil.
- In a large pot, combine the cooked rice, the cilantro stems, the ginger, salt, broth, and water. Bring to a boil. Reduce the heat and simmer, covered, stirring occasionally, for 15 minutes.
- Add the salmon to the pot. Simmer, covered, until the salmon is just done, about 5 minutes. Remove the cilantro stems. Serve the soup garnished with the cilantro leaves and scallions.
We used long-grain rice for our soup. In China and Japan, it would be made with short-grain, which is starchier and dissolves into the soup more readily. If you want to go the short-grain route, arborio is readily available.
Pairing this soup with wine may be a bit of a stretch. A lager beer is a much better choice. Best of all: small flasks of warm, tangy sake.