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a bowl of steamed rice with salmon

One-pot Steamed Rice with Salmon

Basic Sunday Cooking
Making one-pot steamed rice is a simple and convenient meal. Try the recipe
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Prep Time 15 minutes
Cook Time 25 minutes
Course Main Course
Cuisine Korean
Servings 4

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 refrigerator
    2 filets of salmon
  • In the meantime, rinse white rice in water 5-7 times. At the last rinse, drain out the water completely
    2 cups short/medium-grain rice
  • Add the rinsed rice into a heavy-bottom pot
  • Pour in water, soy sauce, and mirin
    2 cups water, 3 tbsp soy sauce, 1 tbsp mirin
  • Add veggies
    preferred 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

  1. 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
  2. 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
  3. How do I reheat rice?
    • Microwave refrigerated rice for 1 minute; 1 minute and 20-30 seconds for frozen rice
  4. Either serve rice immediately or store it in the refrigerator or the freezer within 30 minutes.