One-Pot Ginger Salmon and Rice
- Total Time
- 50 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:3 to 4 servings
- 1½cups sushi rice (short-grain white rice, rinsed well
- About 5 grams toasted nori seaweed, crushed into small pieces (2 sheets or one 0.17-ounce snack pack)
- 1tablespoon soy sauce, plus more for serving
- Salt
- 1pound skinless salmon, cut into 1-inch cubes
- 1(1-inch) piece of fresh ginger, finely grated (about 1 tablespoon)
- 1lemon, zested and cut into wedges
- 1bunch asparagus, trimmed and sliced ½ inch thick
- Any combination of fresh herbs (such as cilantro, parsley, shiso), sliced scallions, crushed nori and toasted sesame seeds (all optional), for serving
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
521 calories; 16 grams fat; 4 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 5 grams polyunsaturated fat; 63 grams carbohydrates; 2 grams dietary fiber; 2 grams sugars; 30 grams protein; 636 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
In a medium pot, combine 2½ cups water with the rice, nori, soy sauce and a pinch of salt. Cover and bring mixture to a boil over medium-high. Once mixture comes to a boil, stir, cover, reduce heat to low and simmer until the rice is tender, 18 to 20 minutes.
- Step 2
Meanwhile, in a medium bowl, stir together the salmon, ginger and lemon zest. Season with salt.
- Step 3
Gently fold the asparagus into the rice. If you notice the rice is dry or sticking to the pot, add 2 to 4 tablespoons of water. Add the salmon mixture on top of the rice, cover, and cook on low until the salmon is just cooked through and the asparagus is crisp-tender, 10 to 12 minutes. Turn off heat, and let rest, covered, 10 minutes. Serve with a squeeze of lemon and more soy sauce, plus herbs, scallions, nori and/or sesame seeds as desired.
Private Notes
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Cooking Notes
Niko
Comes out really dry as instructed, and was not a fan of the soggy nori. Added another tbsp soy sauce, 2 tbsp mirin, 2 tbsp rice vinegar and a little sesame oil for flavor, and cooked everything in a rice cooker (placed salmon and asparagus on top of rice, and grated the ginger/lemon zest on top of those). Instead of cooking the nori with the rice, crumbled it over the dish when serving, along with some furikake. The flavor profile is the same as the original recipe, but so much juicier.
Katryn
This recipe is flawed. The rice is already cooked after 18 minutes when you add the salmon and asparagus. So the rice ends up being very mushy and there isn’t enough liquid to soften the asparagus. Pretty much a disaster.
Jen
After reading the notes, I soaked the sushi rice and rinsed thoroughly in advance and decided to do this in a deep-sided 12" skillet vs. a pot to increase surface area for the salmon. I added the asparagus and salmon at minute 12 (instead of 18-20 as written) and, while I had to crank the heat a little at that point to get the steam going again, I did the remainder of the recipe as written and everything turned out cooked as intended! The rice wasn't mushy and the salmon was beautifully tender.
bubba
Ginger, lemon, and scallions are all good fish stink killers, this one-pot salmon recipe should work. I would pre-marinate the salmon in a mixture of rice wine and soy source for 10 minutes, and then brush on some olive oil before putting it in the pot.
James
I was trying to figure out how to adapt this to a rice cooker. I am guessing you added the salmon and asparagus after the bulk of the cooking water was absorbed so they were steamed? Thanks
Nan
I had the same experience as Katryn. How can you cook rice “to tender”, then 10-12 min. more, and then let it rest, covered, for 10 min. and not have it be mush?
Doug G
What a tasty dish. I substituted fresh red peppers for the Asparagus…I wanted that pepper flavor. Also added a bottle of clam broth in place of 8oz of water. Just delicious! Was going to add a couple filets of Anchovies, but didn’t.
adg23
Followed the directions, salmon and asparagus were raw. Had to take the salmon out and roast it, end result was good but this recipe is a mess.
Jojo
Agree this was an utter disaster. Bland, mushy, fishy. My dogs enjoyed $12 of salmon.
Cyril
Cook rice as directed by recipe for 10 minutes, uncover and add 1/2 cup white wine or saki, the fish and asparagus. A pinch of red pepper or one Thai chili optional. Cook covered for 12 more minutes on low. Shut off the heat but keep on stove. Let it rest for 10 minutes before you open the lid of the pot. Cooking the rice for 30 minutes is just not done.
Tom
Made in a 12 inch skillet and added salmon and asparagus at 12 min . Worked perfectly . Rice was better with more soy . Shiso really added a wonderful touch .
t
Kind of disagree with a lot of comments here. The timing of asparagus and salmon addition depends on the cooking length of your rice. If you add too early- asparagus is soggy when rice is done. Add too late and your rice is over cooked. I’d argue to add everything about 10-12 min prior to your rice being done. This recipe is really easy and turns out well if done correctly. Super simple and easy clean up as you get everything done in one pot.
Joe
This recipe is a disaster as written. The rice is perfectly cooked after 18-20 minutes of simmering - another 10-12 minutes of cook time with the fish on top left me with dry rice and raw salmon (one attempt, after adding no additional water for the extra cook time) and a salmon porridge (a second attempt, after adding 3 tbsp water for the extra cook time). The flavor profile and texture were fine, if missing something on a third attempt after cooking the salmon and rice separately.
Bean
I was a little nervous to try this recipe after all the comments, but decided to try it anyway. Added soy sauce to the rice as the recipe called for but also added 1 T. fish sauce and 1 T. sesame oi. Didn't add nori based on the reviews. After simmering for 15 min, I stirred in the chopped asparagus, extra 1/4 C. water, added shrimp on top of rice, and cooked another 15 min. To finish, stirred in some thinly slickly scallions, furikake flakes and dried Nori on top. Delicious!
Debra
I followed the recipe and my rice didn’t come out mushy. It was perfect. But it was bland - even w ginger and lemon. It could be a matter of taste. I like my salmon grilled or roasted not steamed.
Tipitina
Mushy mess, everything overcooked and rice clung to pot. Any salmon rice bowl or miso salmon recipe better alternative.
Jamie
This is as many have said, dry, even when I added salmon earlier to prevent soggy rice. And I did find it bland as written. It worked well with that fatty farmed salmon but not at all for less fatty wild salmon. Too bad.
Susan J
This was not great. I didn't care for the flavor of lemons with the rice and nori. the fish and rice came out nice, fluffy, and tender but the flavor combination was off. Also needed more soy sauce and sesame seeds bc it was a little bland.
KareninCambridge
Sorry, but we found this to be inedible My husband prepared it; he's an excellent cook, so the problem wasn't in preparation. It sounded like it would be a lovely combination of flavors, but they really didn't mesh -- the overall effect was the worst of every ingredient. Normally I would scour the notes to find suggestions for how to improve a less-than-exciting recipe, but there's no point in doing that here. We'll just poach salmon and have asparagus on the side, per usual.
Lynn
Based upon others' notes here, I instead made this dish after cooking the various components separately. I cooked sushi rice, then mixed in some chopped, cooked asparagus spears, a bit of tamari/soy sauce and some furikake (Japanese 'spice' mix). I pan-fried a piece of salmon. Then I put the rice on a plate, topped it with a piece of salmon, then topped the salmon with finely chopped fresh ginger, lemon zest, a bit of tamari, lemon juice, chopped scallion, cilantro and strips of nori. Delish!
KA
I really wanted to like this recipe, but it just doesn't work well. Should have read the reviews of others before getting the ingredients. Cooked the rice for about 10 minutes on the first round because it would have otherwise been absolute mush. Generally, not well seasoned.
M-
Everyone is right about this recipe. I like the idea of cooking everything in one pot, but the rice never fully cooked with everything placed in. I even added more water. It was both mushy and not-cooked rice. Next time I'll make the rice separately in its own pot, and salmon and asparagus in another pan.
Emily
Agree with previous commenters. I liked the idea, but it just didn't come together in the end and had no flavor, despite the addition of multiple 'extras'. First, I did cook the rice in a rice cooker and added the asparagus towards the end. I cooked the salmon (in its marinade) separately. Once the rice/asparagus mixture was done, I mixed in the salmon and added rice vinegar, soy sauce, ginger, and some momofuko spicy salt. Nothing resurrected it...
D L
Like Niko, just put it all in the automatic rice cooker, mixing the pieces of asparagus into the rice/water mixture, and laying the salmon pieces covered with zest and ginger on the top. Next time, will add Niko's mirin, rice vinegar, and sesame oil for more flavor, as the textures were perfect but the taste profile a little 'Japanese nursery food.' Served with wasabi paste on the side.
bsaylor
Cooked as written, except for adding more water to the dish. Every family member voted it a keeper.
Nikki
I didn’t read the reviews before cooking so the rice was overcooked and mushy but I still found it a very tasty dish. Despite the mushy rice w enjoyed it. I think playing with the recipe with marinating, adding more soy sauce, sesame oil, mirin etc will add depth and extra zing but I enjoyed as is although will either cook in a skillet or add salmon to the rice much earlier (or both) next time!
Syd5
I found a tried and true pressure cooker recipe for takikomi online and after reading some of these reviews I think I’ll try this recipe using that method. The basic premise is everything is put into the pot at the same time, but with rice underneath the veggies and protein. (It’s 3 minutes high pressure, manual vent for 10 minutes. Japanese short grain rice must be well washed and soaked for 20 minutes before. The amount of liquid may need to be adjusted - will have to try it and see.)
NT
Can we use kombu (seaweed for making broth) instead of nori?
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