• Fast

Ingredients

1. 3/4 cup long-grain rice
2. 1 1/2 pounds salmon fillet, skin removed, fish cut into 8 pieces
3. 2 tablespoons soy sauce
4. 1 tablespoon Asian sesame oil
5. 10 cilantro stems, chopped, plus 1 cup cilantro leaves for garnish
6. 1 1/2 tablespoons minced fresh ginger
7. 1 teaspoon salt
8. 2 cups canned low-sodium chicken broth or homemade stock
9. 4 cups water
10. 3 scallions including green tops, chopped

Directions

1. Bring a medium pot of salted water to a boil. Stir in the rice and boil until almost tender, about 10 minutes. Drain.
2. Coat the salmon with the soy sauce and sesame oil.
3. 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.
4. 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.

Notes

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.