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Salmon & Mushroom Rice in a Clay Pot

Wanting
This Clay Pot Salmon & Mushroom Rice is fuss-free, flavour-packed, and comes together all in one pot!
Course Lunch, dinner, Main Course
Cuisine Japanese
Servings 1 people

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

Keyword Clay Pot Rice, Fish