Salmon cured in soy, mirin, and ginger for 18–24 hours. Beets shaved raw and pickled bright. Rice crisped in a hot pan. Assemble day-of — the components each do their own thing.
Cure18–24 hrs
Active~20 min
HoldsSalmon 4 days · Assemble day-of
DifficultyEasy (plan ahead)
Per Serving40P · 41C · 15F · 455 kcal
Servings
Base = 1 serving. Scale cure for batch — all portions can marinate together.
Ingredients
Salmon Cure
Salmon fillet
Soy sauce
Mirin
Fresh ginger, grated
Beets (day-of)
Medium beets, raw
Rice vinegar
Fresh dill, chopped
Salt
Crispy Rice (day-of)
White rice, dry
Butter
Neutral oil
Method
1
Cure Salmon (night before)
Mix soy sauce, mirin, and grated ginger in a shallow dish or zip bag. Add salmon, turn to coat. Refrigerate 18–24 hours. The cure both flavors and firms the fish — don't skip this step and don't rush it under 12 hours.
18–24 hrs cure
2
Shave Beets
Peel raw beets. Shave paper-thin on a mandoline or with a sharp peeler — you want translucent slices, not thick rounds. Toss immediately with rice vinegar, dill, and a pinch of salt. They'll brighten and soften slightly while you cook the salmon. Make this day-of or the night before — holds 2 days in the fridge.
3
Cook Salmon
Pull salmon from cure, pat completely dry with paper towels. Get a stainless or cast iron pan hot over high heat. Add a thin film of neutral oil. Sear skin-side down 3 min — do not touch or move. Flip. Transfer to 400°F oven, cook 7 min to an internal of 125°F center. Pull, rest 2 min (carries to 130°F).
3 min sear + 7 min ovenThe cure will cause the exterior to darken fast. That's fine — you want that lacquered, caramelized crust.
4
Crispy Rice
Cook rice, spread on a sheet pan or plate in a thin layer, and cool completely (at least 20 min — can be refrigerated overnight). Heat butter and oil in a hot non-stick or well-seasoned cast iron over medium-high. Add rice in a thin, even layer. Press lightly. Don't stir for 3–4 min until the bottom is golden and releases cleanly. Toss, cook another 1–2 min. Season with salt.
3–4 min undisturbedThe key is completely cold, dry rice. Warm or wet rice steams and turns gummy. Day-old rice from the fridge works best.
5
Plate
Crispy rice as the base. Arrange shaved beets alongside. Salmon on top, skin-side up. Drizzle any resting juices from the pan over. The beet vinegar and the soy-lacquered salmon do the work — no extra sauce needed.
Batch & Storage
What BatchesCure multiple salmon portions together — they all go in the same bag. Cook portions fresh or in pairs (don't crowd the pan). Beets hold 2 days in the fridge in their vinegar. Rice batches well — cook a full pot Sunday, keep in the fridge, crisp portions as needed throughout the week.
What Doesn't BatchCrispy rice is a day-of cook — 5 minutes. Salmon is best cooked within a day or two of curing, though the cure preserves it. Don't assemble and refrigerate the full dish — the rice absorbs moisture and loses its texture overnight.
Wednesday RefreshIf eating Wednesday, crisp rice that morning. Cook salmon the night before or morning-of. Beets can be from Sunday's batch.
