Jump to Recipe Print RecipeAs the comforting aroma of simmering rice fills the kitchen, I find myself transported to simpler times, where home-cooked meals were cherished rituals. Today, I’m excited to share my recipe for One-Pot Salmon and Shiitake Rice, a dish that harmonizes tender salmon fillets with earthy shiitake mushrooms, all nestled atop a bed of fluffy rice and quinoa. This delightful one-pot meal not only comes together in a breeze but also delivers that satisfying combination of protein and grains that keeps both your busy schedule and your taste buds happy. It’s perfect for quick dinners when you want something nourishing without the fuss. Have you ever craved a homemade dish that feels like a warm hug? Let’s dive into this recipe and discover how quick and rewarding cooking at home can truly be! Why is One-Pot Cooking So Appealing? Simplicity at its finest: With just one pot needed, cleanup is a breeze, making it perfect for busy weeknights. Rich, Earthy Flavor: The pairing of tender salmon and umami-rich shiitake mushrooms creates a savory masterpiece. Nourishing Ingredients like quinoa elevate this dish, adding extra protein and texture. Versatile enough to switch up proteins or veggies ensures you can customize it to suit your taste! Embrace the ease of this one-pot wonder, and if you’re looking for more quick meals, check out my Firecracker Salmon Savor or Garlic Butter Potatoes. Enjoy a wholesome dinner that truly delights! One-Pot Salmon and Shiitake Rice Ingredients • Perfectly curated to create a quick dinner that soothes the soul. For the Rice Base Short- or Medium-Grain White Rice – This grain absorbs flavors beautifully, forming a fluffy base for your meal; consider swapping it with brown rice for extra fiber. Quinoa – This superfood adds a protein boost; feel free to omit it for a fully rice-based dish if desired. For the Flavor Boosters Mirin or Sake – Adds a touch of sweetness that enhances the dish; if you’re in a pinch, rice vinegar works too. Soy Sauce – A must-have for that umami punch; using tamari is a fantastic gluten-free option. For the Heart of the Dish Shiitake Mushrooms – These flavorful gems bring an earthy richness; substitute with cremini or button mushrooms if you prefer. Salmon Fillets – Lean and nutritious; skinless options make fork-flaking easier during serving, but feel free to use skin-on for added flavor. For Seasoning and Garnish Kosher Salt – It enhances every flavor, so adjust to fit your preference. Unseasoned Rice Vinegar or Apple Cider Vinegar – Contributes a nice pop of acidity, with lemon juice as an alternative if needed. Toasted Sesame Oil – This rich oil adds depth; olive oil can be used if sesame isn’t on hand. Scallions – A fresh herbaceous touch that enhances flavor and presentation. This One-Pot Salmon and Shiitake Rice dish is anchored in wholesome ingredients that blend together to create a heartwarming meal, perfect for winding down after a hectic day. Step‑by‑Step Instructions for One-Pot Salmon and Shiitake Rice Step 1: Rinse and Combine Start by rinsing 2 cups of short-grain rice under cold water until the water runs clear; this removes excess starch for fluffy grains. Drain well, then combine the rice with ¼ cup quinoa, 1 tablespoon of mirin or sake, 2 teaspoons of soy sauce, and 2½ cups of water in a large pot. Set it aside, inviting the delicious aromas to mingle. Step 2: Layer the Mushrooms Next, delicately layer 5 ounces of sliced shiitake mushrooms atop the rice-quinoa mixture in the pot. The mushrooms not only infuse rich flavor but also create a beautiful visual step in your One-Pot Salmon and Shiitake Rice dish. Ensure the mushrooms are spread evenly for consistent cooking. Step 3: Add the Salmon Carefully place three skinless salmon fillets on top of the mushrooms, making sure they are evenly spaced. Lightly season the salmon with kosher salt to enhance its flavor. The salmon will cook perfectly while absorbing the rich umami from the mushrooms and the savory base below. Step 4: Bring to a Boil Cover the pot slightly and place it over medium-high heat; cook for about 5 minutes or until bubbles start to form around the edges. This step is crucial, as it creates the steam needed for even cooking. Keep an eye on it to prevent burning, as a hot pot is essential for delicious results. Step 5: Simmer Gently Once bubbling, reduce the heat to medium and cover the pot tightly. Allow everything to simmer undisturbed for 15 minutes; this is where the One-Pot Salmon and Shiitake Rice transforms into a harmonious blend of flavors. Resist the urge to lift the lid, as the steam locks in moisture and tenderness. Step 6: Let it Rest After the timer goes off, remove the pot from heat but let it sit, still covered, for 20 minutes. This resting period allows the grains to absorb any remaining liquid, resulting in a fluffy and flavorful base. You’ll notice the enticing aromas filling your kitchen as it rests. Step 7: Prepare the Dressing While the rice and salmon are resting, take a moment to prepare the scallion-soy dressing. In a small bowl, mix together 2 tablespoons of vinegar, 1 tablespoon of toasted sesame oil, sliced scallions, and any remaining soy sauce. This tangy dressing will elevate your One-Pot Salmon and Shiitake Rice to new heights! Step 8: Flake the Salmon Gently uncover the pot and use a fork to flake the salmon into bite-sized pieces. Carefully toss the salmon with the rice and mushrooms, ensuring even distribution to create a deliciously cohesive dish. The salmon will blend beautifully with the rice, imparting its rich flavor. Step 9: Serve and Enjoy Scoop the fragrant rice and salmon mixture into bowls, then drizzle the scallion-soy dressing over the top for a refreshing finish. This One-Pot Salmon and Shiitake Rice is now ready to enjoy, bringing comfort and satisfaction to your dining experience. Don’t forget to admire the beautiful colors before diving in! Make Ahead Options These One-Pot Salmon and Shiitake Rice bowls are a fantastic option for meal prep enthusiasts! You can prepare the rice and quinoa mixture—just rinse and combine them with mirin, soy sauce, and water—up to 24 hours in advance. Simply refrigerate the mixture in a sealed container to keep it fresh. The shiitake mushrooms can also be sliced ahead and stored in the fridge, ready for assembly. When you’re ready to enjoy, layer the vegetables and salmon on top, then follow the cooking instructions as usual. This way, you’ll have a wholesome meal with minimal effort, perfect for those busy weeknights! Expert Tips for One-Pot Salmon and Shiitake Rice Lid Management: Resist the urge to lift the lid while cooking; keeping it closed ensures the steam cooks the rice and salmon evenly. Salmon Selection: Opt for skinless salmon for easier handling but cooking with the skin on can enhance flavor; just remove it post-cooking if desired. Substitution Savvy: If you’re out of mirin or sake, rice vinegar works in a pinch; always adjust your seasonings to retain flavor depth in your One-Pot Salmon and Shiitake Rice. Yield Plenty: This dish scales beautifully; simply double the ingredients for a larger gathering while keeping the cooking times the same. Rest Time: Letting the pot rest after cooking locks in moisture, ensuring every bite of rice is fluffy and flavorful without being soggy. One-Pot Salmon and Shiitake Rice Variations Feel free to tailor your One-Pot Salmon and Shiitake Rice to suit your taste or dietary needs! Protein Swap: Try chicken or tofu in place of salmon for a different flavor profile. Both options provide delightful textures and absorb the dish’s savory essence beautifully. Mushroom Mix: Use a combination of shiitake and cremini mushrooms to add depth. This blend elevates the umami experience, creating a more complex and satisfying dish. Vegetable Boost: Toss in vegetables like broccoli or snap peas to enhance nutrition and color. Their crunch contrasts wonderfully with the soft rice and salmon. Spicy Option: Add a few dashes of sriracha or crushed red pepper flakes for heat. Spice lovers will enjoy this fiery twist that brings an exciting kick to your dinner plate. Grain Variety: Substitute quinoa with farro or barley to change up the texture and flavor. These hearty grains add a rustic charm, perfect for comforting meals. Sweet Glaze: Drizzle with teriyaki sauce before serving. This sweet addition balances the savory elements while giving your dish a delightful finish. Lemon Zest: For a refreshing tang, shave some lemon zest into the rice before serving. It brightens the flavors and complements the rich salmon beautifully. If you’re craving more hearty meals, consider trying my Ground Beef Potato or explore the comforting goodness of Chicken Spinach Casserole. Enjoy the journey of flavors as you create your perfect one-pot dish! What to Serve with One-Pot Salmon and Shiitake Rice Indulging in a hearty one-pot meal is just the beginning of a satisfying dinner experience. Consider these delicious pairings to elevate your evening! Steamed Broccoli: A vibrant side that offers a crunchy texture, balancing the softness of the rice and salmon. Mixed Green Salad: Fresh greens tossed with zesty vinaigrette provide a delightful contrast and a refreshing palette cleanser. Roasted Asparagus: Savory, charred spears add a gourmet touch and complement the umami of the shiitake mushrooms beautifully. Coconut Sticky Rice: A sweet and chewy addition that pairs wonderfully, bringing a tropical flair alongside the main dish. Sesame Ginger Spinach: This sautéed side introduces rich flavors and nutrients, enhancing the overall meal experience. Chilled Sake: A refreshing, smooth drink that enhances the flavors of the salmon and evokes a fine dining atmosphere. Miso Soup: Warm and comforting, it rounds out your meal with additional umami notes that mimic the rice’s flavor profile. Matcha Green Tea: Offers a soothing end to your dinner, enhancing digestion while providing a gentle caffeine lift. Chocolate Mousse: For dessert, this silky treat provides an indulgent contrast to your savory main, wrapping up your meal on a sweet note. How to Store and Freeze One-Pot Salmon and Shiitake Rice Fridge: Store leftovers in an airtight container for up to 2 days. This keeps the flavors fresh and prevents any drying out of the rice and salmon. Freezer: For longer storage, you can freeze the One-Pot Salmon and Shiitake Rice in a freezer-safe container for up to 1 month. Make sure to allow it to cool completely before sealing. Reheating: When you’re ready to enjoy it again, gently reheat in the microwave, adding a splash of water to maintain moisture. Alternatively, warm it on the stovetop over low heat until heated through. Airtight Storage: Always ensure the container is airtight to prevent freezer burn or absorption of odors from other foods. One-Pot Salmon and Shiitake Rice Recipe FAQs What type of rice should I use for the One-Pot Salmon and Shiitake Rice? For the best results, use short- or medium-grain white rice, as it absorbs flavors beautifully and creates a fluffy texture. If you prefer, brown rice or jasmine rice can be used; just keep in mind that these alternatives may require slightly longer cooking times. How should I store leftovers of One-Pot Salmon and Shiitake Rice? Store any leftovers in an airtight container in the refrigerator for up to 2 days. Make sure to let the dish cool completely before sealing to keep the flavors fresh and avoid drying out. When you’re ready to reheat, just warm it up gently in the microwave or on the stovetop with a splash of water. Can I freeze One-Pot Salmon and Shiitake Rice? Absolutely! You can freeze this dish for up to 1 month in a freezer-safe container. Ensure it has cooled completely before transferring it to the freezer. When you’re ready to eat it, thaw overnight in the refrigerator and then reheat in the microwave or over low heat on the stovetop, adding a bit of water to retain moisture. What should I do if my rice comes out sticky? If your rice ends up sticky, it could be due to not rinsing it enough before cooking or using too much water. Make sure to rinse the rice under cold water until the water runs clear to remove excess starch. For next time, try decreasing the water by a couple of tablespoons for a fluffier texture without stickiness. Is it safe for pets, particularly dogs, to eat One-Pot Salmon and Shiitake Rice? While salmon is safe for dogs in moderation, it’s essential to ensure there are no onions or excessive salt in the portion you share. Always check for any unique dietary restrictions or allergies your pet might have before sharing. Can I substitute the salmon for another protein? Very! You can easily swap the salmon for chicken or tofu for a different protein option. If using chicken, cook it thoroughly until it reaches an internal temperature of 165°F; for tofu, firm tofu works best—simply cube it and add it in the same way as the salmon. Enjoy the flexibility in flavors with this One-Pot Salmon and Shiitake Rice! One-Pot Salmon and Shiitake Rice for Busy Weeknight Bliss No ratings yet This One-Pot Salmon and Shiitake Rice combines tender salmon fillets and earthy shiitake mushrooms for a nourishing dinner. Print Recipe Pin Recipe Prep Time 10 minutes minsCook Time 20 minutes minsResting Time 20 minutes minsTotal Time 50 minutes mins Servings: 4 servingsCourse: DinnerCuisine: JapaneseCalories: 450 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Rice Base2 cups Short- or Medium-Grain White Rice or brown rice for extra fiber¼ cup Quinoa optional for a fully rice-based dishFor the Flavor Boosters1 tablespoon Mirin or Sake rice vinegar works in a pinch2 teaspoons Soy Sauce tamari for gluten-free optionFor the Heart of the Dish5 ounces Shiitake Mushrooms can substitute with cremini or button mushrooms3 pieces Salmon Fillets skinless or skin-on for flavorFor Seasoning and Garnish1 teaspoon Kosher Salt adjust to taste2 tablespoons Unseasoned Rice Vinegar or Apple Cider Vinegar can use lemon juice as alternative1 tablespoon Toasted Sesame Oil or olive oil2 scallions Scallions sliced for garnish Equipment large pot Method Step-by-Step InstructionsRinse 2 cups of short-grain rice under cold water until the water runs clear, then combine with ¼ cup quinoa, 1 tablespoon of mirin or sake, 2 teaspoons of soy sauce, and 2½ cups of water in a large pot.Layer 5 ounces of sliced shiitake mushrooms atop the rice-quinoa mixture in the pot.Place 3 skinless salmon fillets on top of the mushrooms and season lightly with kosher salt.Cover the pot slightly and place it over medium-high heat; cook for about 5 minutes or until bubbles start to form.Reduce the heat to medium and cover the pot tightly; allow to simmer undisturbed for 15 minutes.After 15 minutes, remove the pot from heat but let it sit, still covered, for 20 minutes.Prepare the scallion-soy dressing by mixing together 2 tablespoons of vinegar, 1 tablespoon of toasted sesame oil, sliced scallions, and any remaining soy sauce.Flake the salmon into bite-sized pieces and gently toss with the rice and mushrooms.Scoop the mixture into bowls and drizzle the scallion-soy dressing over the top. Nutrition Serving: 1bowlCalories: 450kcalCarbohydrates: 52gProtein: 30gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gCholesterol: 70mgSodium: 800mgPotassium: 800mgFiber: 4gSugar: 2gVitamin A: 5IUVitamin C: 2mgCalcium: 4mgIron: 10mg NotesThis dish scales beautifully; simply double the ingredients for a larger gathering while keeping cooking times the same. Tried this recipe?Let us know how it was!
