Salmon Belly Rice Pot – Savory, Aromatic, and Comforting

Salmon Belly Rice Pot – Savory, Aromatic, and Comforting

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
    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
    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
    3 Add Aromatics and Mushrooms

    Stir in the sliced shiitake mushrooms and julienned ginger with the rice.

  4. Add the Marinated Salmon Belly
    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
    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
    6 Garnish and Serve

    Fluff the rice with a fork, garnish with green onions, and serve hot.

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