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@ Nobody
2024-12-19 12:46:00Chef's notes
Salmon Mentai Rice. Create your own layers of fluffy, seasoned rice are topped with tender, pan-seared chicken or salmon and a creamy, spicy mentai sauce made with spicy Japanese mayo .
Torched to golden perfection, it’s finished with nori and tobiko for a burst of texture and flavor. A simple tasty Japanese fusion delight that’s perfect🤩
Subtitude of Tobiko, white sesame seeds as economical option will add a nutty flavor and subtle crunch to the dish for texture and visual appeal.
Details
- ⏲️ Prep time: 10 min
- 🍳 Cook time: 30 min
- 🍽️ Servings: 2
Ingredients
- Steamed Rice 400 grams
- Rice vinegar 1 tbsp
- Sugar 1 tsp
- chicken breast / thighs 250 grams
- soy sauce 1 tbsp
- oyster sauce 1 tbsp
- sesame oil 1 tsp
- garlic powder 1 tsp
- cooking oil 1 tbsp
- mayonnaise (e.g., Kewpie) 4 tbsp
- sriracha or any chili sauce 1 tbsp
- tobiko if any or white sesame as optional, for texture, 2 tsp only
Directions
- Prepared the Rice: mixed in bowl 2 cups steam rice, 1 tbsp rice vinegar, 1 tsp sugar and 1/2 tsp salt. Set a side.
- Cook the Chicken: 1. Marinate the chicken pieces with 1 tsp soy sauce, 1 tsp oyster sauce, 1 tsp sesame oil, 1 tsp garlic powder for 15–20 minutes. 2. Heat cooking oil in a pan over medium heat and stir-fry the chicken until fully cooked and slightly caramelized. Remove from heat.
- Make the Mentai Sauce 1. In a small bowl, combine 4 tbsp mayonnaise, 1 tbsp chili sauce, and 1 tsp sesame oil. Add tobiko if desired for texture. Mix well.
- Assemble the Mentai Rice 1. In a heatproof bowl or tray, layer the seasoned rice as the base. 2. Add a layer of cooked chicken on top of the rice. 3. Spread the mentai sauce evenly over the chicken layer.
- Grill or Broil: Use a kitchen torch or place the dish under a broiler for 2–3 minutes until the sauce is slightly charred and bubbly.
- Garnish with white sesame or nori strips, or extra tobiko.