One-Pot Salmon
Wild Mushroom Rice

A nutritious and aromatic one-pot meal featuring golden-seared salmon and earthy morels, steamed together to infuse every grain of rice with deep umami flavor.

Ingredients

• 200 g salmon fillet
• 150 g white rice (pre-soaked)
• 50 g morel mushrooms
• 50 g shiitake mushrooms
• 5–6 spears asparagus
• 3 g cooking oil
• 1 tbsp minced ginger
• 2 tbsp chopped red onion
• 1 tbsp light soy sauce
• to taste salt
• to taste black pepper
• optional chopped scallions

Instructions

1. 1Season the salmon

   

   Prepare the salmon fillets by seasoning them generously with salt and freshly ground black pepper on all sides. This simple base enhances the natural richness of the fish before it hits the pan.

   Tip: Pat the salmon dry with a paper towel before seasoning to ensure a better sear later.
2. 2Prepare the asparagus

   

   Wash the fresh asparagus spears and trim off any woody ends. Cut the green stalks into even sections, roughly two inches long, and set them aside in a tray to be added later in the cooking process.

   Tip: Try to keep the sections uniform in size so they cook evenly when added to the rice cooker.
3. 3Prep the mushrooms

   

   Gather your variety of mushrooms. Slice the morels into quarters and cut the small shiitake mushrooms in half. Using a mix of mushrooms adds deep earthy tones and different textures to the final dish.

   Tip: If your mushrooms are very small, you can leave them whole to maintain a nice visual presence in the rice.
4. 4Sear the salmon

   

   Heat a pan over medium-high heat and apply a light spray of oil. Place the seasoned salmon fillets in the pan and sear until the edges turn opaque and the surface develops a beautiful golden-brown crust. Remove and set aside.

   Tip: You dont need to cook the salmon all the way through here; it will finish cooking perfectly inside the rice cooker.
5. 5Sauté the aromatics

   

   In the same pan used for the salmon, add the minced ginger and chopped red onion. Sauté them in the residual salmon fat and oil until they become soft, translucent, and highly fragrant.

   Tip: Using the same pan captures the fond or browned bits left by the salmon, adding extra flavor to your aromatics.
6. 6Stir-fry the mushrooms

   

   Add the prepared morels and shiitake mushrooms to the pan with the ginger and onion. Stir-fry them slowly; the mushrooms will begin to sweat and release their natural juices, creating a flavorful base for the rice.

   Tip: Dont rush this step—letting the mushrooms release their moisture concentrates their earthy flavor.
7. 7Add the pre-soaked rice

   

   Add the pre-soaked rice to the pan with the sautéed mushrooms. The rice will absorb the aromatic juices released by the mushrooms, laying a flavorful foundation for the dish.

   Tip: Make sure to soak your rice beforehand for at least 30 minutes to ensure even cooking and a better texture in the rice cooker.
8. 8Season the mixture

   

   Drizzle light soy sauce over the rice and mushrooms, then season with a small spoonful of salt and a pinch of black pepper. These seasonings will enhance the natural umami of the mushrooms.

   Tip: Use a low-sodium soy sauce if you are strictly monitoring your salt intake, as the mushrooms provide plenty of natural umami.
9. 9Mix everything thoroughly

   

   Use a spatula to stir the rice, mushrooms, and seasonings together. Ensure the rice is evenly coated with the oil and sauces so that every grain is packed with flavor.

   Tip: Stirring the rice in the pan briefly before moving to the rice cooker helps the grains stay separate and prevents them from becoming too mushy.
10. 10Add water for cooking

    

    Transfer the mixture to your rice cooker and add just enough water to cover the ingredients. This precise amount of liquid ensures the rice cooks perfectly without becoming soggy.

    Tip: Since the mushrooms release their own juices, you need slightly less water than you would for plain white rice.
11. 11Add the seared salmon

    

    Place the golden, seared salmon pieces on top of the rice and water. Close the lid and start the cooking cycle, letting the salmon gently steam along with the rice.

    Tip: Do not stir the salmon into the rice yet; keeping it on top allows it to cook through perfectly while keeping its structure.

Storage & Reheating

Burn It Off

Frequently Asked Questions