Hello there foodies! Are you ready to take a trip to Japan and try out one of their most delicious and simple dishes? Get your chopsticks ready because today we are going to talk about Japanese swordfish rice. A healthy and flavorful recipe that combines succulent swordfish with the perfect sticky and fluffy rice for a mouthwatering experience. Get your rice cooker ready and let’s get started! We’ve made this japanese swordfish rice recipe easy to follow 👨🍳. If you’re looking for our favorite rice cookers to make this recipe, check out our list of top rice cookers here.
- 1 cup sushi rice
- 1 1/2 cups water
- 1/4 teaspoon salt
- 1 tablespoon vegetable oil
- 1/2 pound swordfish, cut into cubes
- 2 tablespoons sake
- 2 tablespoons soy sauce
- 1 tablespoon sugar
- 1 tablespoon rice vinegar
- 3 scallions, thinly sliced
- Wash the rice in several changes of water until the water runs clear. Drain the rice and put it in a medium-sized saucepan with the water and salt. Bring it to a boil over high heat, then reduce the heat to low and cover the pan with a tight-fitting lid. Cook for 15 minutes, then remove from the heat and let the rice stand, covered, for 10 minutes.
- While the rice is cooking, heat the oil in a large skillet over medium-high heat. Add the swordfish and cook for 1-2 minutes, until browned on one side.
- Flip the swordfish and add the sake, soy sauce, and sugar to the pan. Cook for another 1-2 minutes until the fish is cooked through and the sauce has thickened slightly.
- Fluff the rice with a fork and divide it among four bowls. Top each bowl with the swordfish cubes and its sauce. Drizzle with rice vinegar and sprinkle with scallions.
How long does japanese swordfish rice last in the fridge?
Japanese swordfish rice should be stored in an airtight container in the fridge and can be stored for up to 4 days. It’s important to cool the rice quickly and store it properly to prevent the growth of harmful bacteria. To reheat, sprinkle some water over the rice and cover with a damp paper towel, then microwave for a minute or two until heated through. It’s always important to use your best judgement and if the rice smells or looks off, it’s best to err on the side of caution and discard it.
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Low calorie japanese swordfish rice recipe substitutions
To make this Japanese Swordfish Rice recipe lower in calorie, here are a few substitutions that could be made: – Replace the sushi rice with cauliflower rice or brown rice to lower the overall calorie count.- Use cooking spray instead of the vegetable oil to reduce the amount of added fat.- Reduce the amount of swordfish used and replace it with additional vegetables such as broccoli or carrots to increase the fiber content without adding extra calories.- Use a low-sugar soy sauce or half the amount of sugar called for in the recipe to cut back on added sugars. – Serve with a side of steamed vegetables and skip the rice altogether to reduce the overall calorie count of the dish. By making these substitutions, this recipe can still be enjoyed while being lower in calories.
What to serve with a japanese swordfish rice?
There are many options to serve with Japanese swordfish rice that can complement its distinct flavor. Some suggestions could be to serve a side of sautéed bok choy or edamame beans seasoned with soy sauce and ginger. A refreshing cucumber salad with rice vinegar dressing is also an excellent choice. For a heartier meal, miso soup or Japanese-style mushroom and eggplant stir-fry could be great options. Ultimately, the choice will depend on personal preferences, but these sides will help bring out the flavors of the dish and create a well-balanced meal.
Whats the best sauce for a japanese swordfish rice?
For Japanese swordfish rice, a great sauce is a combination of soy sauce, mirin, sake, sugar, and grated ginger. To make the sauce, combine 1/3 cup of soy sauce, 1/3 cup of mirin, 1/3 cup of sake, 2 tablespoons of sugar, and 1 tablespoon of grated ginger in a small pot and bring to a boil. Reduce the heat and simmer until the sugar has dissolved and the sauce has slightly thickened. When ready to serve, pour the sauce over the cooked Japanese swordfish and rice, and sprinkle with sliced green onions or sesame seeds for added flavor and texture. The sweet and savory taste of the sauce perfectly complements the meaty and buttery flavor of the swordfish, making it a delicious meal that is sure to impress.
Japanese swordfish rice health benefits
Japanese swordfish is a good source of protein and is low in fat, particularly saturated fat. It’s also high in omega-3 fatty acids, which are known to reduce the risk of heart disease. Japanese swordfish rice is also high in fiber and provides a good source of vitamins and minerals such as vitamin B12, selenium, and phosphorus. Additionally, the rice in the dish provides complex carbohydrates for sustained energy throughout the day. However, as swordfish is known to have high levels of mercury, it should be consumed in moderation, particularly by pregnant women and children. If you’re looking for a healthier option, you could consider swapping out the swordfish with a leaner fish such as salmon or cod.
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