Main Dishesbonappetit4.5
One-Pot Salmon and Shiitake Rice
It doesn't get easier than this salmon and shiitake mushroom mixed rice dish that comes together in a single pot. Don't forget the scallion seasoning sauce.
👥 4 Servings👤 Hana Asbrink📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
- ●dutch oven
- ●oven
- ●pot
- ●bowl
- ●spatula
- ●wooden spoon
📝 Preparation Steps
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.
short- or medium-grain white rice, rinsed until water runs almost clear2 cups. mirin or sake1 Tbsp. shiitake mushrooms, thinly sliced5 oz4–6-oz. skinless salmon fillets3Kosher salt
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.
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.
. unseasoned rice vinegar or apple cider vinegar2 Tbsp. toasted sesame oil1 Tbsp
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.
5
Transfer rice mixture to shallow bowls and serve with reserved scallion-soy dressing alongside for spooning over.
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