Lazy One-Pot Salmon Rice (Ready in 20 Minutes)
This is the dinner I make on nights I don’t feel like cooking. Everything cooks in one pot, and the trick is adding the salmon in the last five minutes so it stays perfectly tender instead of overcooked.
Serve with seaweed sheets and cucumber and let the kids roll their own little bites.
Ingredients:
2 rice cooker cups Japanese short-grain rice
2½ rice cooker cups water
250–300g salmon, cut into chunks
3 spring onions, sliced
4–5 shiitake mushrooms, sliced
3–4 slices ginger
Dashi bag or dashi powder
2 tbsp soy sauce
1 tbsp mirin
1 tbsp sesame oil
Salmon marinade:
1 tbsp mirin
Sprinkle of salt
Optional toppings:
Spring onions
Sesame seeds
Ikura
To serve:
Roasted seaweed sheets
Sliced cucumber
Instructions:
Instructions
- Marinate the salmon
Cut the salmon into large chunks and marinate with 1 tbsp mirin and a sprinkle of salt.
If avoiding alcohol, substitute with a sprinkle of salt + sugar.
- Cook the aromatics
Heat a little oil in a pot and sauté the spring onions and ginger slices until fragrant.
- Add the rice
Add rinsed rice, stir fry for a minute. Then add 2 tbsp soy sauce, mirin, water and the dashi bag. Stir lightly to combine.
- Add mushrooms
Scatter the sliced shiitake mushrooms on top.
- Cook the rice
Bring to a simmer, then cover and cook on low heat for 12 minutes.
- Add the salmon
After 12 mins remove the dashi bag, place the salmon chunks on top.
- Add sesame oil
Drizzle 1 tbsp sesame oil along the sides of the pot. Cover and continue cooking for 5 minutes.
- Rest the rice
Turn off the heat and let the rice sit, covered, for 5 minutes before serving.
- Optional crispy rice
If you like a crunchy crust, increase the heat to medium for an additional 2–3 minutes. Rotate the pot for even crisping.
- Finish and garnish
Drizzle 1 tbsp soy sauce, then garnish with spring onions, sesame seeds or ikura if desired.
Serve with roasted seaweed sheets and sliced cucumber.
