Salmon Belly Rice Pot – Savory, Aromatic, and Comforting

February 14, 2025 4.8

This Salmon Belly Rice Pot is a comforting one-pot meal, where tender salmon belly and shiitake mushrooms are cooked with rice, infused with soy, ginger, and fragrant aromatics. The result is a rich and deeply satisfying dish—perfect for a cozy dinner.

Ingredients:

500g salmon belly, cut into 2-inch pieces
2 cups jasmine rice, rinsed
1 cup shiitake mushrooms, sliced
2 tablespoons light soy sauce
1 tablespoon dark soy sauce
1 tablespoon Shaoxing wine (optional)
2 cloves garlic, minced
1 tablespoon ginger, julienned
1 tablespoon sesame oil
3 green onions, chopped (for garnish)

Instructions:

1 Marinate the Salmon Belly
In a bowl, combine light soy sauce, dark soy sauce, Shaoxing wine, garlic, and ginger. Add the salmon belly and toss to coat. Marinate for 30 minutes.
2 Prepare the Rice
Rinse the jasmine rice until the water runs clear. Add the rice and 2 ½ cups of water to a rice cooker or pot.
3 Add Aromatics and Mushrooms
Stir in the sliced shiitake mushrooms and julienned ginger with the rice.
4 Add the Marinated Salmon Belly
Place the marinated salmon belly on top of the rice mixture. Drizzle with sesame oil.
5 Cook the Rice Pot
Cook in the rice cooker or on the stovetop until the rice is tender and cooked through.
6 Garnish and Serve
Fluff the rice with a fork, garnish with green onions, and serve hot.

Product for the recipe

Salmon Belly 1 Kg

Salmon Toro Belly Sashimi per 100g

Atlantic Tasmanian Salmon (Boneless and Vacuum Sealed)

Huon Tasmanian Salmon Sashimi Per 200g

Preparation Time: 15m
Cook Time: 30m
Total Time: 45m
Servings: 4

Nutrition

Calories: 410
Total Fat: 18g
Saturated Fat: 4g
Carbohydrates: 45g
Sugars: 2g
Protein: 22g

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Salmon Belly Rice Pot – Savory, Aromatic, and Comforting

Ingredients:

Instructions:

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