There’s something so comforting about a one-pot meal—simple, flavourful, and effortlessly satisfying. That’s why I love making them. With minimal effort, you get maximum taste, and everything comes together in just one pot.
This Salmon & Mushroom Rice is one of my favourites. The rice absorbs all the umami-rich flavours from the seasonings, while the salmon stays juicy and tender. Plus, it looks impressive when served straight from the pot! If you haven’t tried making one-pot rice like this before, trust me—your pot is about to get a lot more use.
Why You’ll Love This Recipe
✔ Super Easy – Everything cooks in one pot, meaning less prep and fewer dishes.
✔ Packed with Flavour – The rice soaks up all the delicious juices from the salmon, mushrooms, and seasonings.
✔ Beginner-Friendly – No complicated techniques—just simple cooking with tasty results.
Cooking Tips
✔ Wash the Rice – Rinsing removes excess starch and prevents it from becoming too sticky.
✔ Use a Heavy Pot – A donabe, Dutch oven, or cast-iron pot distributes heat evenly for the best texture.
✔ Let It Steam – Leaving the lid on after cooking helps the rice finish absorbing moisture for a perfect bite.
✔ Customise It – Swap out mushrooms for other veggies, add soy sauce for a richer taste, or drizzle with sesame oil for extra aroma.
✔ Want a Crispy Rice Bottom? – Let the rice cook a little longer on low heat to create a golden, crispy crust (like a mini “scorched rice” effect).
What Type of Pot Should You Use?
I used a Korean dolsot, but you can use any type of clay pot or a Japanese-style donabe (土鍋). If you don’t have one, a heavy-bottomed pot like a Dutch oven or cast-iron pot works just as well. Even a non-stick pan will do the job!
Try This Recipe!
If you give this Salmon & Mushroom Rice a try, let me know how it turns out! Share your version in the comments or tag me on social media—I’d love to see your creations.
Salmon & Mushroom Rice in a Clay Pot
Ingredients
- 2 skinless salmon fillets (220g)
- 2 carrots (100g)
- 120 g chestnut mushrooms
- 250 g short grain rice (or sushi rice)
- 250 ml water
- Vegetable oil for cooking
- 1 tbsp soy sauce (or a drizzle)
- 1 tbsp vegetable stock seasoning / dashi powder (or MSG)
- Spring onion, for garnish
- 1 egg yolk, for serving
TO MARINATE SALMON
- Cooking wine
- Sea salt
- Black pepper
Instructions
- Marinate the salmon fillets with cooking wine, sea salt, and black pepper. Let them marinate for 15 minutes.
- Heat a small amount of oil in a pan over medium-high heat. Pan-fry the salmon fillets on each side until golden brown and just cooked through. Set aside.
- Prepare the rice: Wash the rice thoroughly under cold water and drain.
- Slice the mushrooms and dice the carrots into small cubes. Heat oil in a large clay pot (or heavy-bottomed pan) over medium heat. Sauté the carrots and mushrooms until softened.
- Add the rinsed rice to the pot, stirring to combine everything.
- Pour in 250ml water (equal to the amount of rice or a bit less), then stir in the stock seasoning and drizzle some soy sauce. Bring the mixture to a boil over high heat.
- Once it starts bubbling, gently place the pan-fried salmon fillets on top of the rice. Reduce the heat to low, cover with a lid, and cook for 7-8 minutes.
- After cooking, turn off the heat and leave the lid on. Let the rice rest for an additional 10-15 minutes to finish steaming.
- Uncover, sprinkle chopped spring onions, and top with an egg yolk if desired. Serve warm.
Video
Notes
