Japanese Style Risotto with Seared Salmon: A Delicious Family Favorite

Name: Japanese Style Risotto with Seared Salmon
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Japanese
Ingredients: 3 tbsp Olive Oil (divided); 10.5 oz Shiitake Mushrooms (torn into pieces); 1 tbsp Low Sodium Soy Sauce; 1 small Yellow Onion (diced); 1 Celery Stalk (diced); 1 Garlic Clove (minced); 1 cup Rice (like sushi rice or Arborio); ¼ cup Dry White Wine (or sake); 5 cups Hot Chicken Broth; 1 tbsp White Miso Paste; Black Pepper (for serving); Chives (for serving); Sesame Seeds (for serving); 4 skinless Salmon Fillets; 1 tbsp Unsalted Butter

Posted on February 14, 2026

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This Japanese Style Risotto with Seared Salmon comes together in about 30 minutes and is made all in one pot for a quick weeknight meal that your family will love! Switch up the ingredients to suit your taste, or use it as a ‘clean out the fridge’ meal to get rid of leftovers and odds and ends. Seriously, you can’t go wrong here.

Now, Let’s Break Down the Ingredients

To whip up this amazing risotto, you’ll need a handful of ingredients that are almost always in my pantry. Don’t worry if you don’t have everything on hand; this recipe is super flexible!

3 tbsp Olive Oil (divided): Adds flavor and helps with the sautéing magic.
10.5 oz Shiitake Mushrooms (torn into pieces): Rich and meaty, these mushrooms are a delightful addition, but feel free to swap in whatever you have.
1 tbsp Low Sodium Soy Sauce: A touch of umami that makes everything sing!
1 small Yellow Onion (diced): Adds sweetness and depth when caramelized.
1 Celery Stalk (diced): Crunchy and fresh, it complements the dish perfectly.
1 Garlic Clove (minced): Because garlic makes everything better. Trust me.
1 cup Rice (like sushi rice or Arborio): The base of our risotto, go for Arborio for that classic creamy texture.
¼ cup Dry White Wine (or sake): Adds acidity and complexity; if you need to skip it, just substitute with extra broth.
5 cups Hot Chicken Broth: The heart of the dish; use homemade if you can, but store-bought works too!
1 tbsp White Miso Paste: A secret weapon in this recipe! It adds a creamy richness that is to die for.
Black Pepper (for serving): A couple of pinches for that extra warmth.
Chives (for serving): These add a pop of color and freshness, totally necessary!
Sesame Seeds (for serving): They give that gorgeous finish and a bit of crunch.
4 skinless Salmon Fillets: Juicy, flaky fish that pairs so well with the risotto.
1 tbsp Unsalted Butter: Just a little bit to make life better.

Let’s Get Cooking!

How to Make Japanese Style Risotto with Seared Salmon

Marinate the Salmon: In a bowl, mix the low sodium soy sauce and white wine, then add the salmon fillets. Let them sit and soak up those flavors for about 5 minutes.
Prep Your Veggies: While the salmon is marinating, tear the shiitake mushrooms into bite-sized pieces, dice the celery, and mince the garlic. It’s good to get these ready beforehand because it makes everything move smoother!
Sauté the Mushrooms: In a large pot over medium heat, add 1 tablespoon of olive oil. Toss in the mushrooms and sauté them until they’re golden brown, about 5-7 minutes. You’ll smell that amazing aroma wafting through your kitchen, and everything will just feel right. Once they’re done, set them aside.
Sauté the Aromatics: Add another tablespoon of olive oil to the pot, then throw in the diced onions, celery, and minced garlic. Cook this dreamy mix, stirring occasionally, until everything is nice and fragrant and the onions are translucent, about 3-4 minutes.
Toast the Rice: Add the rice to the pot! Stir it in and toast for a minute or so, letting it absorb all those delicious flavors.
Deglaze with Wine: Pour in that delightful white wine you reserved and let it simmer, stirring occasionally until it’s absorbed, about 2-3 minutes. Remember, scrape the yummy bits off the bottom of the pot as you go, flavor gold!
Add the Broth: Gradually add the hot chicken broth, one cup at a time. Stir frequently until it’s almost fully absorbed before adding the next cup, which should take around 15 minutes. You want the risotto creamy but not mushy!
Stir in Mushrooms and Miso: After 15 minutes of stirring and simmering, add the cooked mushrooms and miso paste. Mix everything until it reaches that creamy, dreamy risotto texture. Let it simmer for another 2-3 minutes.
Sear the Salmon: In a skillet, heat the remaining tablespoon of olive oil and the butter over medium-high heat. Take the marinated salmon and sear it for about 4 minutes on each side until it’s crispy on the outside and tender on the inside.
Serve It Up: Dish out the risotto and place a salmon fillet on top. Finish with a sprinkle of black pepper, fresh chives, and sesame seeds. Your family will be swooning, they literally won’t be able to get enough.

Why I Love This Recipe

This Japanese Style Risotto with Seared Salmon is my go-to recipe when I want something simple yet incredibly delicious for dinner. It’s comfort food in its highest form, and it feels like such a treat! I’m a real sucker for meals that come together with minimal fuss but are still packed with flavor. And the best part is you can tailor it to what you have hanging around in your fridge. Leftover veggies? Toss them in! Need to use up that last bit of wine? Go for it! It’s basically foolproof.

If you loved this risotto, be sure to check out my Ina Garten Baked Risotto, my Sun-Dried Tomato and Spinach Risotto, or my Gordon Ramsay Butternut Squash Risotto!

Why This Recipe Works

Quick & Easy

This delicious dish comes together in under 30 minutes, making it a lifesaver for busy weeknights. With just a simple prep and one pot, you’ll have a dinner your family will absolutely love without the fuss.

One-Pot Wonder

It’s all cooked in one pot, which means minimal cleanup. So, you can enjoy your meal without the hassle of a pile of dishes waiting for you in the sink!

Comfort Food

This risotto is loaded with tons of flavor, making it the ultimate comforting meal. The creamy texture paired with the seared salmon creates such a wholesome dish.

Customizable

You can easily use whatever ingredients you have at hand, making this a versatile recipe. Experiment with whatever veggies you’re looking to use, there’s nothing that won’t fit in here!

Kid-Friendly

My kids adore this recipe, and I’m pretty sure yours will too! It’s mild enough for little taste buds yet still heaps of flavor for everyone. Plus, the salmon’s so buttery; it makes it a hit.

Serving and Storage Tips

Serving Suggestions

This dish pairs excellently with a side of steamed veggies or a light salad for a balanced meal. You could easily serve it alongside roasted asparagus or a fresh cucumber salad.

Storage

If you happen to have leftovers (which is rare around here!), you can store them in an airtight container in the fridge for up to 3 days. Just note, the rice might absorb even more liquid, so you may want to have a bit of extra broth on hand for reheating.

Reheating Instructions

When ready to eat, gently reheat in a pot over low heat, stirring frequently. If it looks too thick, add a splash of chicken broth or water to bring it back to life.

Freezer Friendly

While risotto doesn’t typically freeze well due to its creamy texture, if you really feel a batch will go untouched, you can freeze it in portions. Just be sure to let it cool completely before transferring to freezer-safe containers.

That’s it! Your fabulous Japanese Style Risotto with Seared Salmon is ready to shine at your dinner table. It may take a little bit of time and effort, but oh my goodness, it’s worth every second! Trust me, you’ll be making this one again and again. Enjoy! For more Recipes Follow Us in our Pinterest.