If you want a warm, satisfying one-pot meal at home, this Japanese Salmon Rice is an easy way to cook fresh salmon and seasoned rice together in one pot.
For this recipe, about 250 g (8.8 oz) fresh salmon is marinated in Cheongha and mentsuyu for 30 minutes, while the rice is soaked for the same amount of time. The rice is then cooked with soy sauce, mirin, minced garlic, and Hondashi, with the whole piece of salmon placed directly on top. After cooking, the rice rests for 10 minutes before 20 g (0.7 oz) butter is mixed in with the tender salmon. The result is moist salmon, flavorful rice, and a rich buttery finish in one comforting bowl.
⏱️ Cooking Time: About 50 minutes or more
🍳 Difficulty: ★★☆☆☆
✓ Ingredients (Serves 3–4)
🥣 Main Ingredients
- About 250 g (8.8 oz) fresh salmon
- 2 cups rice
- 360 ml (12.2 fl oz) water
- Scallions
- Sesame seeds
🧂 Sauce & Seasonings
- 1 tbsp Cheongha
- 1 tbsp mentsuyu (soy sauce can be substituted)
- 1 tbsp brewed soy sauce
- 2 tbsp mirin
- 1/2 tsp minced garlic
- 1 tsp Hondashi (anchovy Dashida can be substituted)
- 20 g (0.7 oz) butter
(Measurement guide: 1 tbsp = 15 ml (0.5 fl oz), 1 tsp = 5 ml, 1 Korean paper cup = 180 ml (6.1 fl oz))
✓ How to Make Japanese Salmon Rice
- Soak the rice: Rinse 2 cups of rice thoroughly, then soak it in water for 30 minutes.
- Marinate the salmon: Coat about 250 g (8.8 oz) fresh salmon evenly on both sides with 1 tbsp Cheongha and 1 tbsp mentsuyu. Cover and let it marinate for 30 minutes.
- Prepare the scallions: While the rice and salmon are resting, finely chop the scallions for garnish.
- Drain the rice: After soaking for 30 minutes, drain the rice thoroughly in a fine-mesh strainer and transfer it to the pot.
- Season the rice: Add 360 ml (12.2 fl oz) water, 1 tbsp brewed soy sauce, 2 tbsp mirin, 1/2 tsp minced garlic, and 1 tsp Hondashi. Mix evenly with the rice.
- Add the salmon: Place the marinated salmon whole on top of the rice. Pour the remaining marinade made from the 1 tbsp Cheongha and 1 tbsp mentsuyu into the pot as well.
- Cook over low heat: Heat the pot until the liquid reaches a vigorous boil. Reduce the heat to low, cover with a lid, and cook for 10 minutes.
- Let the rice steam: After 10 minutes, turn off the heat and keep the lid closed. Let the rice rest and steam for another 10 minutes.
- Finish with butter: Open the lid and add 20 g (0.7 oz) butter. Break the salmon into bite-size pieces while gently mixing it through the rice. Finish with chopped scallions and sesame seeds.
✓ Key Tips for Success
- Give both the rice and salmon the full 30-minute prep time: Soak the washed rice in water for 30 minutes, and marinate the salmon in 1 tbsp Cheongha and 1 tbsp mentsuyu for 30 minutes. Drain the soaked rice thoroughly before adding it to the pot.
- Follow the 10-minute cooking and 10-minute resting times: Once the liquid comes to a full boil, reduce the heat to low, cover, and cook for 10 minutes. Then turn off the heat and let the rice steam for another 10 minutes without opening the lid. Changing the heat level or timing can affect how evenly the rice cooks.
✓ Serving Tips
- Wrap spoonfuls of the finished salmon rice in roasted seaweed or nori to enjoy the combination of salmon and savory soy seasoning.
- After adding the 20 g (0.7 oz) butter, avoid breaking the salmon into pieces that are too small. Leaving a few larger flakes gives the rice a softer, more satisfying salmon texture.
- Add the scallions and sesame seeds at the end for a fresh aroma and extra texture alongside the rich salmon and butter.
✓ How to Choose Good Salmon
- Color and sheen: Look for salmon with a bright orange to reddish color and a naturally moist, glossy surface.
- Firmness and texture: Choose salmon that does not feel overly soft and springs back when gently pressed.
- Fat lines: Look for clearly defined white fat lines running through the flesh rather than ones that appear blurred or broken down.
✓ Salmon Nutrition per 100 g (3.5 oz)
| Nutrient | Amount per 100 g (3.5 oz) |
|---|---|
| Calories | 106.00 kcal |
| Carbohydrates | 0.20 g |
| Protein | 20.60 g |
| Fat | 1.90 g |
| Sodium | 95.00 mg |
Based on 100 g of raw salmon listed in the Ministry of Food and Drug Safety Food Nutrition Database. Actual nutrition values may vary depending on variety, cut, product, and cooking method.
Source: Ministry of Food and Drug Safety Food Nutrition Database – Raw Salmon
✓ Frequently Asked Questions (FAQ)
Q1. Do I need to sear the salmon before making Japanese salmon rice?
No. Marinate about 250 g (8.8 oz) fresh salmon in 1 tbsp Cheongha and 1 tbsp mentsuyu for 30 minutes, then place it directly on top of the rice. Add the remaining marinade to the pot as well.
Q2. Why does the rice sometimes turn out undercooked?
It is important to cook the rice over low heat for 10 minutes after the liquid reaches a full boil, then turn off the heat and let it steam for another 10 minutes. The rice should also be soaked for 30 minutes and drained thoroughly before cooking.
Q3. Can I substitute mentsuyu or Hondashi?
Yes. Mentsuyu can be replaced with soy sauce, brewed soy sauce can be replaced with regular Korean dark soy sauce, and Hondashi can be replaced with anchovy Dashida. Choose the substitute that is available to you.
The finished salmon rice combines soft, moist flakes of salmon with rice that has absorbed the savory seasoning. As the salmon cooks directly with the rice, its mild flavor naturally spreads throughout the pot. Butter added at the end brings extra richness to the salty-sweet balance of soy sauce and mirin.
One of the most convenient parts of this recipe is that the salmon does not need to be cooked separately in a skillet. Once the rice and salmon have each completed their 30-minute preparation time, the rest of the dish comes together in a single pot.
For the best texture, gently break the salmon into large flakes when mixing it with the buttered rice. You can also wrap each bite in nori for another way to enjoy the combination of salmon, rice, and savory seasoning.
If you are looking for a filling one-pot meal using fresh salmon, try this Japanese Salmon Rice recipe. As long as you follow the 10 minutes of low-heat cooking and 10 minutes of resting, you can enjoy tender salmon and buttery seasoned rice together in one pot.
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