Korean Clay Pot Rice with Salmon | Yeoneo Sotbap
Hey guys! This is my recent favorite rice dish, I already made this recipe 4 times last week! You know how amazing the recipe is when I say that!! I’m super excited and thrilled to share this recipe.
📺 Watch How to Make This Korean Clay Pot Rice with Salmon
How I Fell in Love with Pot Rice
My husband and I traveled to Hokkaido, Japan, and our favorite part was staying in cozy ryokans. We loved soaking in hot springs before and after meals. Most ryokans in Japan offer breakfast and/or dinner, and that’s what we got super excited about! Ryokan meals highlight local and seasonal ingredients, especially Kaiseki dinner—a traditional multi-course Japanese dinner. I shared our Kaiseki dinner experience on my Instagram story, and one dish garnered lots of attention from you all: pot rice! The rice was cooked on the table during the Kaiseki dinner, making it a super fun experience. The aroma, the flavors, the experience—it was unforgettable. So naturally, I had to share the rice recipe with you all!
Crafting the Perfect Dish
I chose to make this pot rice recipe with salmon because salmon is widely loved, and salmon pot rice is very popular in Japan. We’ll use short or medium-grain rice. You can use long-grain rice if that’s the only type you have. It wouldn’t have the same chewy texture as short/medium-grain rice, but it would still work. If you have some leftovers (only if you do ?), you can make it Ochazuke (It’s a simple Japanese dish made by pouring green tea or dashi over cooked rice. It’s a great way to use up leftover rice for a quick snack because it’s easy to make!)
Marinate the salmon in soy sauce and sake for 30 minutes to an hour in the refrigerator. This step can be done the night before. Just keep the rice in the refrigerator.
Wash the rice until the water runs clear, and then soak the clean rice in cold water for 30 minutes to an hour. This step can be done the night before. Just keep the rice in the refrigerator.
I made dashi from scratch, and you can check out my dashi recipe HERE!
You can also use store-bought chicken or vegetable stock. I like using Yondu or Hondashi to make a quick instant broth (just add Yondu or Hondashi to water).
Next, drain the rice and place it in a ceramic rice cooker, Dutch oven (or thick bottom pot), or rice cooker.
What Pots Should Use?
Now, here’s where the magic happens! Whether you’re using a fancy Kamado-San rice cooker, a classic Dutch oven, a thick bottom pot, or even a rice cooker, the cooking process is easy. Just follow the instructions, and soon enough, you’ll have a steaming pot of perfection ready to eat! Alternatively, you can also make this recipe in a rice cooker. Just press the button to cook regular white rice!
Next, mix well in the stock, soy sauce, sake, and salt. Place the marinated salmon right on top of the rice. Cover and follow the cooking directions according to the type of pot used.
Kamado-San rice cooker Cooking Metod:
Cover the double lids and boil over medium-high heat until steady steam emerges from the hole. Boil for 1 minute, then turn off the heat and let it sit for 20 minutes.
Dutch Oven or a Thick Bottom Pot Cooking Method:
Cover and bring to a boil over medium-high heat. Then reduce heat to medium-low and simmer for 15 minutes. Turn off the heat and let it sit for 10 minutes.
Rice Cooker Cooking Method:
Follow the white rice cooking directions of your rice cooker.
While the rice is cooking, chop the red chili, chive, or green onion and prepare some butter. If you want to serve the soup with the rice, you can also make some soup!
Adding the Finishing Touches: You can torch your salmon for that extra bit of smokiness; however, it’s not necessary.
Mix in the butter, chives, and red chili with the salmon pot rice, then enjoy!
Now that you’ve got all the details and ingredients, it’s time to get cooking! I hope you enjoy making this delightful dish as much as I do. Whether it’s a cozy night in or a gathering with friends, this pot rice with salmon will impress. Moreover, don’t forget to share your cooking adventures with me!— I LOVE hearing from you, and I can’t wait to hear how it turns out for you! Above all, happy cooking! ??
Rice Recipe in a Pot with Salmon
- Total Time: 1 hour
- Yield: 4 1x
Ingredients
Salmon
- 1 lb boneless, skinless salmon filet
- 2 tbsp soy sauce
- 2 tbsp sake (optional, can be omitted for alcohol-free cooking)
Pot Rice
- 1 1/2 cups short or medium-grain rice
- 1 1/2 cups Dashi Stock (can substitute with store-bought chicken or vegetable stock)
- 2 tbsp soy sauce
- 1 tbsp sake
- 1/4 tsp salt
- 2 tbsp unsalted butter
- Handful of chopped chive or green onions
- 3 to 4 red chili, seeded and chopped
Ochazuke
Get Recipe Ingredients
Instructions
- Marinate the salmon in soy sauce and sake for 30 minutes to an hour in the refrigerator. This step can be done the night before, just keep the rice in the refrigerator.
- Wash the rice until the water runs clear. Soak the clean rice in cold water for 30 minutes to an hour. This step can be done the night before, just keep the rice in the refrigerator.
- Next, drain the rice and place it in a ceramic rice cooker, Dutch oven (or thick bottom pot), or rice cooker. Pour in the stock, soy sauce, sake, and salt. Mix well. Place the marinated salmon right on top of the rice. Cover and follow the cooking directions according to the type of pot used.
- Kamado-San Rice Cooker Cooking Method:
Cover the double lid and boil over medium-high heat until steady steam emerges from the hole. Boil for 1 minute, then turn off the heat and let it sit for 20 minutes. - Dutch Oven or a Thick Bottom Pot Cooking Method:
Cover and bring to a boil over medium-high heat. Then reduce heat to medium-low and simmer for 15 minutes. Turn off the heat and let it sit for 10 minutes. - Rice Cooker Cooking Method:
Follow the white rice cooking directions of your rice cooker. - Torch the salmon if desired, but it’s not necessary.
- Mix in butter, chives, and red chili with the salmon pot rice, and enjoy!
Notes
If there are leftovers, make onigiri and store it in the refrigerator. Reheat them by grilling or pan-frying. Enjoy them as they are, “Yaki Nigiri” or make ochazuke by putting the grilled rice ball in a bowl, pouring freshly brewed hot green tea, and seasoning with a dash of Yondu or a small pinch of Hondashi. Enjoy!
- Prep Time: 30 mins
- Cook Time: 30 mins
8 comments
Thank you for the recipe! Any suggestions on what plant based options can we substitute for salmon?
A good substitute for the salmon could be your favorite mushrooms. They can be marinated the same way.
I just made this and it turned out SO GOOD. Very simple and not salty. Even my Korean mom loved it and she’s pretty picky. Can’t wait to make onigiri with it tomorrow
Yay! I’m so glad your mom liked it as well.
My mom had the same reaction and could not stop eating it 🙂
If I use a clay pot, would the cooking time be the same as the kamado rice pot?
If you are using a clay pot, you should use the dutch oven method.
Dutch Oven or a Thick Bottom Pot Cooking Method:
Cover and bring to a boil over medium-high heat. Then reduce heat to medium-low and simmer for 15 minutes. Turn off the heat and let it sit for 10 minutes.
I hope this helps and I know you will love it 🙂
Great recipe, but you forgot to mention when you put in the salmon. It simply mentions the marinade and then torching it. But you don’t talk about actually placing the salmon in the pot, and what you do with the marinade (if anything).
Thank you for pointing that! I just added and fixed recipe.
Add salmon when you adding all the seasonings to the rice and cook with the rice.
Hope it turns out deliciously for you! Happy cooking!!