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Japanese Okayu rice porridge recipe
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Okayu salmon & pickled plum recipe

The recipe I’m sharing today is a savory salmon and pickled plum okayu that’s got the classic umami flavor but is still healthy comfort food with rice porridge’s healing properties. We are using a heavy pot to make the rice, but you can always use an earthenware pot if you own one.
Course Soup
Cuisine Japanese
Prep Time 35 minutes
Cook Time 30 minutes
Servings 2 people
Calories 297kcal
Author Joost Nusselder
Cost $6


  • ½ cup short-grain white rice uncooked
  • 17 oz water
  • 2 green onions/scallions chopped
  • 6 umeboshi pickled plums
  • 4 slices salted salmon (called shiojake) or you can use smoked salmon
  • 1 handful nori seaweed strips or pieces
  • 1 tsp white sesame seeds toasted


  • In this recipe, we are following the 1:5 rice-to-water ratio. Therefore, the porridge has the perfect thick consistency. So that's 17 oz of water for 1/2 cup of rice, but first...
  • Rinse the rice under running water a few times until the water runs clear and then drain.
  • Grab your pot and soak the rice for about 30 to 35 minutes.
  • After the rice is soaked, drain it well.
  • Now add your 17 oz of water to the pot with the rice and bring to a boil on high heat.
  • As it boils, turn down the heat to the low-heat setting. Take off the lid and stir the rice a bit to make sure it’s not clumped together.
    Cooking the porridge rice
  • Cover the pot with the lid and let the rice simmer for about 30 minutes. After approximately 15 minutes, give it a good stir and make sure there is enough water in the pot. Add a bit more if the rice is too thick.
  • After the rice is cooked, turn the heat off and let it steam away for another 10 minutes until the rice becomes thick but still has a soft texture.
  • Place into bowls and garnish with 2-3 pickled plums, 2 slices of salmon, and half a handful of nori for each bowl.
    Sprinkle sesame seeds on okayu
  • Then, sprinkle the sesame seeds and chopped green onions evenly. Now you’re ready to serve it hot!



For the best results, use a saucepan or pot with a thick bottom because these absorb the heat and distribute it evenly, which helps avoid burn or sticky, clumpy rice on the bottom of the pot. You can use pre-cooked rice for this recipe, but in that case, you must add twice as much water because the rice will absorb a lot more.


Calories: 297kcal | Carbohydrates: 57g | Protein: 12g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 9mg | Sodium: 331mg | Potassium: 382mg | Fiber: 3g | Sugar: 12g | Vitamin A: 415IU | Vitamin C: 3mg | Calcium: 56mg | Iron: 1mg