Description

A restaurant-style Salmon Hibachi Meal made at home with buttery seared salmon, savory fried rice, and tender hibachi vegetables. This satisfying, balanced dish delivers classic hibachi flavors with simple stovetop cooking.

Ingredients

1 1/2 teaspoons sesame oil (for salmon)

1 tablespoon avocado oil (for salmon)

1 pound salmon, skin removed and cut into bite-sized chunks

2 tablespoons low-sodium soy sauce (for salmon)

1 tablespoon butter, room temperature (for salmon)

2 teaspoons fresh lemon juice

Salt, to taste

Freshly cracked black pepper, to taste

2 tablespoons neutral oil (for fried rice)

1/2 cup diced white onion

1 cup frozen mixed vegetables

2 large eggs

4 cups cooked rice, cooled (day-old preferred)

4 tablespoons butter, cut into pieces (for fried rice)

4 tablespoons low-sodium soy sauce (for fried rice)

1 1/2 teaspoons sesame oil (for vegetables)

1 tablespoon avocado oil (for vegetables)

8–10 oz zucchini, sliced into half moons

2 cups sliced white onion

2 cups quartered mushrooms

1 tablespoon butter (for vegetables)

1 tablespoon low-sodium soy sauce (for vegetables)

Salt and black pepper, to taste

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Instructions

Heat a large wok or skillet over medium-high heat with neutral oil. Add diced onion and frozen vegetables and sauté for about 5 minutes.
Push vegetables aside, scramble eggs in the center, then stir together.
Add cooked rice and butter. Stir and cook for about 5 minutes until lightly toasted.
Add soy sauce and cook another 1–3 minutes. Transfer rice to a bowl and keep warm.
Heat sesame oil and avocado oil in the skillet. Add zucchini, onion, mushrooms, butter, soy sauce, salt, and pepper.
Sauté vegetables for 6–8 minutes until tender. Remove and set aside.
Return skillet to medium heat and add sesame oil and avocado oil.
Add salmon pieces and cook undisturbed for 2–3 minutes until golden.
Flip salmon gently and add soy sauce, butter, lemon juice, salt, and pepper.
Cook 1–2 minutes more until salmon is just cooked through. Remove immediately.
Serve salmon with fried rice and hibachi vegetables.

Notes

Day-old rice fries best and prevents mushy texture.

Do not overcook the salmon to keep it tender.

Add chili oil or red pepper flakes for heat.

Yum yum sauce pairs well with this meal.

Prep Time: 25 minutes
Cook Time: 35 minutes
Category: Main Course
Method: Stovetop
Cuisine: Japanese-American

Nutrition

Serving Size: 1 plate
Calories: 640
Sugar: 5g
Sodium: 980mg
Fat: 36g
Saturated Fat: 13g
Unsaturated Fat: 21g
Trans Fat: 0g
Carbohydrates: 46g
Fiber: 4g
Protein: 38g
Cholesterol: 165mg