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This one-pot salmon corn rice has tender salmon, sweet pops of corn, and dashi rice all finished with a glossy and sweet, sticky soy sauce glaze. It’s cozy, satisfying, and comes together in one pot with barely any prep!
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FILIPINO STYLE
80 comforting recipes for home-cooked eats.
Ingredients and Substitutions
*The Recipe Card below includes all the full measurements for these ingredients!
Rice: All my one-pot rice recipes are optimized for white Jasmine rice. That being said, you can still use other rice varieties (e.g., short-grain, brown, etc.), just note that they have slightly differing cooking times and water ratios.
Salmon: Fresh fillets are best for this recipe, but frozen may also work (let it thaw beforehand). I also like to leave the skin on, just be sure to remove the scales.
Corn: This gives the rice some little bites of sweetness throughout. Feel free to use either frozen corn kernels or fresh for this recipe.
Dashi powder, ginger, black pepper: This will form the foundation of the simmering liquid that the rice will cook in, giving it a savory, umami, gingery taste that melds perfectly with the salmon. Dashi powder can be found in most asian grocery stores, but you can also omit this and/or substitute with chicken bouillon powder.
Mirin, soy sauce, dark soy sauce, sugar, sake: To make that sticky, sweet and savory sauce that goes over the rice at the end. Dark soy sauce can be replaced with regular soy sauce (though the flavor/color will just be a tad lighter). Sake can be omitted if desired.
Instructions
*The Recipe Card below includes all the full detailed instructions!
Mix together the rice, water, corn, dashi powder, and ginger.
Lay the salmon on top and add the black pepper. Simmer until the rice is fully cooked.
Top with green onions, sesame seeds, and the sweet soy sauce. Enjoy!
Cooking Tips
Use a non-stick pot: Ideally go for a non-stick pot to prevent your rice from burning underneath since we won’t be stirring it at all while it cooks.
Perfectly cook your salmon: Try to use relatively thick fillets of salmon rather than thin pieces, since they’re less likely to dry out while the rice cooks. To check for doneness, the salmon’s flesh should be opaque and can separate easily with a fork (you can also check the FDA guidance for ideal cooking temperatures).
Avoid opening the lid: Keep the pot tightly covered and resist opening the lid while it cooks! After 15 minutes, turn off the heat and leave it covered for the full 10-minute rest so the rice can continue absorbing moisture and cooking.
One-Pot Salmon Corn Rice
2
servings15
minutes25
minutes40
minutesThis one-pot salmon corn rice has tender salmon, sweet pops of corn, and dashi rice all finished with a glossy and sweet, sticky soy sauce glaze. It’s cozy, satisfying, and comes together in one pot with barely any prep!
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Ingredients
1 cup rinsed Jasmine rice
1 1/4 cup water
1/2 cup corn kernels (frozen or fresh)
1 1/2 teaspoon dashi powder
1 teaspoon grated ginger
250 -300g salmon fillets (skin-on, scales removed)
1/2 teaspoon freshly ground black pepper
- Sweet Soy Sauce
2 tablespoons mirin
1 tablespoon soy sauce
1 tablespoon dark soy sauce
1 1/2 tablespoon granulated sugar
1 teaspoon sake (optional)
- Toppings
1 green onion, julienned
Toasted sesame seeds
Directions
- Add the rice, water, corn, dashi powder and ginger to a medium non-stick pot. Mix well to combine. Increase the heat to medium-high, and bring to a boil.
- Once boiling, carefully lay the salmon on top and add the black pepper (do not stir). Cover, lower the heat to medium-low, and let simmer for 15 minutes.
- In the meantime, prepare the sweet soy sauce. Combine together the mirin, regular and dark soy sauce, sugar, and sake in a *small pot. Bring to a boil over medium-high, and continue to cook for 3 to 5 minutes until the sauce is reduced by about one-third and slightly thickened. Set aside briefly (it will thicken as it cools).
*You may also microwave the sauce in 30 to 60 second intervals in a heat-proof bowl. - Once the 15 minutes for the rice is up, turn off the heat and let sit for another 10 minutes to finish cooking. The rice should be soft and liquid fully absorbed. Top with the green onions, sesame seeds, and the sweet soy sauce. Serve warm.
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.
