One-Pot Salmon Rice
One-Pot Salmon Rice
Ingredients
For the Salmon Rice
- 2 2/3 cups jasmine rice, uncooked
- 1 1/3 cups beef bone broth
- 1 pound Atlantic farm-raised salmon, 12 ounces, skinless, raw
- 40 napa cabbage leaves, large
- 4 cups shelled edamame
- 12 green onions
- 4 tablespoons soy sauce
For the Toppings
- 1 1/3 seconds cooking spray
- 4 packages salted roasted seaweed
- 4 tablespoons furikake
- 10 tablespoons sriracha
- 8 tablespoons light Kewpie mayo
- 4 fried eggs
Instructions
- 1
Thoroughly wash the jasmine rice under cold running water until the water runs clear. Drain well.
⏱️ 3 min
- 2
Chop the napa cabbage leaves into approximately 1-inch squares. Dice the green onions, separating the white and light green parts from the darker green tops if desired (the entire green onion can be used).
⏱️ 5 min
- 3
In a large rice cooker, combine the washed jasmine rice, beef bone broth, raw skinless salmon fillets, chopped napa cabbage, shelled edamame, diced green onions, and soy sauce.
⏱️ 4 min
- 4
Close the rice cooker and set it to cook. Allow it to cook for 30 minutes, or until the rice is tender and the salmon is fully cooked through.
⏱️ 30 min
- 5
Once the rice cooker cycle is complete, carefully open the lid. Using a fork or rice paddle, gently mash and flake the cooked salmon, mixing it thoroughly with the rice and vegetables directly in the rice cooker pot.
⏱️ 3 min
- 6
To serve, divide the salmon rice mixture into four equal portions and plate each serving.
⏱️ 1 min
- 7
For each serving, top with 1 tablespoon of furikake, 1 fried egg, 2 1/2 tablespoons of sriracha, and 2 tablespoons of light Kewpie mayo. Serve immediately with 1 package of salted roasted seaweed on the side.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
One-Pot Salmon Rice
For the Salmon Rice
- 2 2/3 cups jasmine rice, uncooked
- 1 1/3 cups beef bone broth
- 1 pound Atlantic farm-raised salmon, 12 ounces, skinless, raw
- 40 napa cabbage leaves, large
- 4 cups shelled edamame
- 12 green onions
- 4 tablespoons soy sauce
For the Toppings
- 1 1/3 seconds cooking spray
- 4 packages salted roasted seaweed
- 4 tablespoons furikake
- 10 tablespoons sriracha
- 8 tablespoons light Kewpie mayo
- 4 fried eggs
Instructions
- 1
Thoroughly wash the jasmine rice under cold running water until the water runs clear. Drain well.
⏱️ 3 min - 2
Chop the napa cabbage leaves into approximately 1-inch squares. Dice the green onions, separating the white and light green parts from the darker green tops if desired (the entire green onion can be used).
⏱️ 5 min - 3
In a large rice cooker, combine the washed jasmine rice, beef bone broth, raw skinless salmon fillets, chopped napa cabbage, shelled edamame, diced green onions, and soy sauce.
⏱️ 4 min - 4
Close the rice cooker and set it to cook. Allow it to cook for 30 minutes, or until the rice is tender and the salmon is fully cooked through.
⏱️ 30 min - 5
Once the rice cooker cycle is complete, carefully open the lid. Using a fork or rice paddle, gently mash and flake the cooked salmon, mixing it thoroughly with the rice and vegetables directly in the rice cooker pot.
⏱️ 3 min - 6
To serve, divide the salmon rice mixture into four equal portions and plate each serving.
⏱️ 1 min - 7
For each serving, top with 1 tablespoon of furikake, 1 fried egg, 2 1/2 tablespoons of sriracha, and 2 tablespoons of light Kewpie mayo. Serve immediately with 1 package of salted roasted seaweed on the side.
⏱️ 2 min