A Professional Chef's Easy Pacific Saury Rice

A Professional Chef's Easy Pacific Saury Rice

Pacific saury (sanma) are delicious in the fall, which is their peak season! This is rice that uses delicious in-season Pacific saury! I've only used everyday ingredients, so even guys can make this easily!


Pacific saury (sanma)
2 fish
Uncooked white rice
2 rice cooker cups (360 ml)
1 piece
Soy sauce
1 tablespoon
2 tablespoons
2 tablespoons
1 tablespoon
Kombu for dashi stock
10 cm (if available)
Toasted white sesame seeds
to taste
Green onions
to taste


1. It's Pacific saury (sanma) season! Sanma, sanma, sanma!
2. Fillet the Pacific saury. If you can't do this, have it done by your fishmonger, or buy already filleted ones!
3. I removed of all the bones this time! However, if you cook the fish with the bones intact, the results will be tastier, since some delicious stock will come out of the bones!
4. Wash the rice and drain in a sieve.
5. Let's pan fry the fish! I lined a frying pan with parchment paper and cook the fish on that. You can grill it instead!
6. Cook on medium heat! Start cooking the fish from the skin side to brown it. When the fish turns white around the edges, flip them over!
7. Look! This color! Cook the fish for a bit more! It can be slightly raw inside at this stage since it will be cooked with the rice!
8. Put the rice in the rice cooker bowl with all the flavoring ingredients.
9. Add water up to the 2 rice cooker cup line! Don't add too much water!
10. Add the finely shredded ginger and the piece of kombu to the rice cooker bowl with the fish, and switch on! Now let the cooker do its job!
11. It's cooked! It smells wonderful!!
12. Mix well, and serve! You can leave large pieces, or flake them up finely.
13. Top to taste with white toasted sesame seeds and chopped green onion! Try squeezing on some kabosu citrus juice! Enjoy!

Story Behind this Recipe

I tried cooking rice with Pacific saury and it was delicious!