Name: Rice Recipe in a Pot with Salmon
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4
Ingredients: 1 lb boneless, skinless salmon filet; 2 tbsp soy sauce; 2 tbsp sake (optional, can be omitted for alcohol-free cooking); 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; 1 cup freshly brewed hot green tea; A splash of Yondu or Hondashi

Ingredients

Units Scale

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

1 cup freshly brewed hot green tea
A splash of Yondu or Hondashi

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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