One-Pot Steamed Rice with Salmon Recipe
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It doesn’t get any more simple than making one-pot steamed rice with salmon (or any protein) for a quick meal. With just a few ingredients and minimal effort, you can enjoy deliciously cooked rice ready to eat with your favorite side dishes.
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Ingredients
- 2 cups of short/medium-grain white rice
- 2 cups of water
- 3 tbsp soy sauce
- 1 tbsp mirin (to get rid of the fishy smell)
- 2 filets of salmon
- Any veggies you prefer (I used frozen sweet peas and corn)
Instruction
- Cut filets of salmon into chunks and place them in the refrigerator
- In the meantime, rinse white rice in water 5-7 times. At the last rinse, drain out the water completely
- Add the rinsed rice into a heavy-bottom pot
- Pour in water, soy sauce, and mirin
- Add veggies
- Place salmon chunks on top. Don’t squish them down into the rice; otherwise, it may result in uneven cooking.
- Turn the heat to high and bring it to a boil. Never open the lid during the cooking process!
- Once boiling, turn down the heat to medium-low and cook for 5 minutes
- Then turn the heat down to low and cook for 5 minutes
- Lastly, turn off the stove and let the pot rest for 5 minutes
Cooking Tips
- How do I know if the rice is boiling?
- Either listen for it to boil, the steam may come out of the lid, or use a see-through lid
- How do I store the rice?
- Refrigerate it in an air-tight container if you’re going to eat the rice within 2 days.
- Freeze the rice in an air-tight container if you’re going to eat during the next 2 weeks
- I use mini glass food storage for convenient storage and re-heat
- How do I reheat rice?
- Microwave refrigerated rice for 1 minute; 1 minute and 20-30 seconds for frozen rice
- Either serve rice immediately or store it in the refrigerator or the freezer within 30 minutes.
Enjoy the one-pot steamed rice with salmon along with favorite side dishes.
One-pot Steamed Rice with Salmon
Making one-pot steamed rice is a simple and convenient meal. Try the recipe
Ingredients
- 2 cups short/medium-grain rice
- 2 cups water for cooking
- 3 tbsp soy sauce
- 1 tbsp mirin
- 2 filets of salmon
- preferred veggies I used frozen peas and corn
Instructions
- Cut filets of salmon into chunks and place them in the refrigerator2 filets of salmon
- In the meantime, rinse white rice in water 5-7 times. At the last rinse, drain out the water completely2 cups short/medium-grain rice
- Add the rinsed rice into a heavy-bottom pot
- Pour in water, soy sauce, and mirin2 cups water, 3 tbsp soy sauce, 1 tbsp mirin
- Add veggiespreferred veggies
- Place salmon chunks on top. Don't squish them down into the rice; otherwise, it may result in uneven cooking.
- Turn the heat to high and bring it to a boil. Never open the lid during the cooking process!
- Once boiling, turn down the heat to medium-low and cook for 5 minutes
- Then turn the heat down to low and cook for 5 minutes
- Lastly, turn off the stove and let the pot rest for 5 minutes
Notes
- How do I know if the rice is boiling?
- Either listen for it to boil, the steam may come out of the lid, or use a see-through lid
- How do I store the rice?
- Refrigerate it in an air-tight container if you’re going to eat the rice within 2 days.
- Freeze the rice in an air-tight container if you’re going to eat during the next 2 weeks
- I use mini glass food containers for convenient storage and re-heat
- How do I reheat rice?
- Microwave refrigerated rice for 1 minute; 1 minute and 20-30 seconds for frozen rice
- Either serve rice immediately or store it in the refrigerator or the freezer within 30 minutes.
