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One-Pot Salmon and Shiitake Rice

One-Pot Salmon and Shiitake Rice for a Cozy Dinner Vibe

This One-Pot Salmon and Shiitake Rice is a simple, protein-rich dish that brings delightful flavors and cozy vibes to your dinner table.
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Prep Time 15 minutes
Cook Time 35 minutes
Resting Time 20 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Japanese
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 1 cup Short- or Medium-Grain White Rice Rinse until the water runs clear
  • 0.5 cup Quinoa Feel free to substitute with another grain by adjusting cook times
  • 2 cups Water Measure accurately for fluffiness
For the Flavors
  • 2 tbsp Mirin or Sake Can substitute with rice vinegar
  • 2 tbsp Soy Sauce Opt for low-sodium for a healthier alternative
For the Toppings
  • 8 oz Shiitake Mushrooms Fresh is preferable, but dried can work if rehydrated
  • 4 fillets Skinless Salmon Fillets Skin-on can be used, remove post-cooking
  • 1 tsp Kosher Salt Adjust to personal preference
  • 2 stalks Scallions For garnishing
For the Dressing
  • 2 tbsp Unseasoned Rice Vinegar or Apple Cider Vinegar Provides brightness
  • 1 tbsp Toasted Sesame Oil A delightful finishing touch

Equipment

  • Dutch Oven

Method
 

Step-by-Step Instructions
  1. Combine rinsed short- or medium-grain white rice and quinoa with mirin (or sake), soy sauce, and water in a small Dutch oven.
  2. Slice shiitake mushrooms and layer them evenly over the rice and quinoa mixture.
  3. Place skinless salmon fillets on top of mushrooms and sprinkle with kosher salt.
  4. Cover pot with a tight-fitting lid and cook on medium-high heat until small bubbles form, about 5 minutes.
  5. Lower heat to medium and cook mixture undisturbed for 15 minutes.
  6. Remove pot from heat and let it rest, covered, for an additional 20 minutes.
  7. Whisk together rice vinegar, toasted sesame oil, scallions, and remaining soy sauce in a separate bowl.
  8. Carefully uncover the pot and fold the salmon into the rice and quinoa mixture.
  9. Spoon the mixture into shallow bowls and serve with the scallion-soy dressing on the side.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 50gProtein: 30gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gCholesterol: 60mgSodium: 800mgPotassium: 600mgFiber: 5gSugar: 2gVitamin A: 15IUVitamin C: 10mgCalcium: 4mgIron: 15mg

Notes

This dish is perfect for busy weeknights and can be stored in the fridge or freezer for convenience.

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