Miso Salmon One-Pot Rice

There’s something magical about one-pot meals. They’re easy to prepare, less clean up but still deliver a satisfying, flavorful dish. It’s like a cooking hack—you just dump everything in, press a button, and voilà, dinner is ready. I used to be skeptical. I mean, is a one-pot rice cooker meal really necessary? I’ve always managed to cook with two or three pans, and sure, cleaning takes a little extra time, but it’s not that too bad… for me.

After giving it a try, I totally agree that one-pot cooking is a game-changer, and this Miso Salmon & Mushroom Rice is a proof. It’s healthy, packed with umami, no oil added. I don’t have to clean my cooking station due to oil splash, the rice cooker does all the work!

Ingredients (Serves 2-3)

1 cup rice
1 salmon fillet (around 250g)
200g shimeji mushrooms
½ can sweet corn
1 spring onion, chopped
Furikake, black & white sesame (just a pinch)
Korean/Japanese seaweed
30g unsalted butter (optional but recommended!)

Miso Marinade

20-30g brown miso
A drizzle of honey (or sugar for balance)
30ml mirin
10ml sake
30ml Japanese soy sauce

Method:

1. Crispy Salmon Skin (Optional but Highly Recommended!)

• Remove the skin from the salmon. Instead of tossing it, bake it at 160-180°C (320-350°F) for 15-20 minutes until crispy. The rendered fat adds so much flavor.

2. Marinate the Salmon

• Coat both sides of the salmon with the miso marinade and let it sit for 5-10 minutes.

3. Prepare the Rice

• Wash the rice and measure the water as usual.

4. Assemble Everything in the Rice Cooker

• Layer the mushrooms and corn on top of the rice.

• Make a small well in the center and place the marinated salmon on top.

• Close the lid and start cooking.

5. Final Touches

• Once the rice is cooked, use wooden spoon to break up the salmon and mix everything together.

• Stir in spring onion, furikake, sesame seeds, and seaweed.

• Add butter for a rich, glossy finish.

• If you want more umami, drizzle a bit of extra soy sauce.

Serving : Top it with crispy salmon skin for that extra crunch.

Bonus Idea: Turn It into Ochazuke!

While eating this, I thought why not make a dashi & green tea broth next time and pour it over the rice? A quick salmon ochazuke would be perfect.

Honestly, whether you’re short on time or just want a simple yet delicious meal, this one-pot miso salmon rice is a winner. Try it and let me know what you think! 🍚✨