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Bon Appétit

One-Pot Salmon and Shiitake Rice

By Hana Asbrink

4.2

(16)

Salmon shiitake mushrooms green onions and rice in a bowl.
Photograph by Elizabeth Coetzee, Food Styling by Sean Dooley, Prop Styling by Christina Allen

Let the power of steam help get a nourishing dinner on the table in less than an hour. Here, a mix of short-grain white rice and quinoa cooks in lightly seasoned water, acting as a protein-rich canvas for skinless salmon fillets and shiitake mushrooms that also conveniently get prepared in the same vessel. Feel free to experiment with your rice and grain of choice, though you may need to adjust the cook times accordingly. For the best rice results, resist peeking during the process! A flavorful scallion-soy sauce keeps things from feeling too austere, and it allows everyone to enjoy the fish-flecked rice to their liking. We call for skinless salmon here, but if you have skin-on fillets, you can cook them with their skins still intact and remove them after cooking (it will be easier to skin this way).

This recipe is made for the rice cooker: Proceed as you would in the following steps, set the rice on a “quick” or “normal” setting, and cook. Once done, keep the lid on for 5 minutes before opening and gently mixing with a rice paddle or spatula.

What you’ll need

Recipe information

  • Total Time

    45 minutes

  • Yield

    4 servings

Ingredients

2 cups short- or medium-grain white rice, rinsed until water runs almost clear
¼ cup quinoa
1 Tbsp. mirin or sake
2 tsp. plus 3 Tbsp. soy sauce
5 oz. shiitake mushrooms, thinly sliced
3 4–6-oz. skinless salmon fillets
Kosher salt
2 Tbsp. unseasoned rice vinegar or apple cider vinegar
1 Tbsp. toasted sesame oil
5 scallions, thinly sliced, divided

Preparation

  1. Step 1

    Gently stir 2 cups short- or medium-grain white rice, rinsed until water runs almost clear, ¼ cup quinoa, 1 Tbsp. mirin or sake, 2 tsp. soy sauce, and 2½ cups water in a small Dutch oven or medium heavy saucepan with a tight-fitting lid to combine. Arrange 5 oz. shiitake mushrooms, thinly sliced, on top (no need to stir into rice). Gently place three 4–6-oz. skinless salmon fillets over mushrooms; lightly season fish with kosher salt.

    Step 2

    Set pot over medium-high heat, cover, leaving lid slightly askew, and cook until small bubbles appear along the sides, about 5 minutes. Reduce heat to medium, cover pot tightly, and cook undisturbed 15 minutes. Remove from heat (do not remove lid) and let sit 20 minutes.

    Step 3

    Meanwhile, mix 2 Tbsp. unseasoned rice vinegar or apple cider vinegar, 1 Tbsp. toasted sesame oil, 2½ scallions, thinly sliced, and remaining 3 Tbsp. soy sauce in a small bowl to combine. Set scallion-soy dressing aside.

    Step 4

    Uncover rice mixture, letting any water from lid drip back into pot. Using a rice paddle, heatproof rubber spatula, or flat-sided wooden spoon, carefully break apart salmon fillets into smaller pieces and fold into rice mixture. Mix in remaining 2½ scallions, thinly sliced.

    Step 5

    Transfer rice mixture to shallow bowls and serve with reserved scallion-soy dressing alongside for spooning over.

TagsMainDinnerDairy FreeNut FreeSalmonFishSeafoodShiitake MushroomMushroomVegetableSteamRiceRice & GrainsOne-Pot MealsQuinoaWeeknight MealsBon Appétit

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