Main ingredients 🥩
SalmonRicePeasEnoki mushroomsScallionsButterFurikakeSsamjangSoy sauceMirinGinger powderSesame oil
Striker Chef's Salmon Pot Rice
A nutritious pot rice with salmon marinated in a flavorful special ssamjang sauce, served moist without any fishy smell.
🙋 Recommended for
- ⭐ Those who want to prepare a complete and satisfying one-bowl meal without worrying about side dishes.
- ⭐ Those who want to successfully make moist and sophisticated Japanese-style fish pot rice at home without any fishy smell.
Ingredients needed 🛒4 servings
- Salmon 400g
- Rice 2 cups (washed, soaked for 30 mins, drained)
- Peas 1/2 cup
- Enoki mushrooms 1 bag
- Scallions 1 bunch
- Butter 2 tbsp
- Furikake generously
- Water 2 cups
- Ssamjang 1 tbsp
- Soy sauce 2 tbsp
- Mirin 1 tbsp
- Sugar 1 tbsp
- Ginger powder 1 tsp
- Sesame oil 1 tbsp
Recipe 🍳
- In a bowl, thoroughly mix the ssamjang, soy sauce, mirin, sugar, ginger powder, and sesame oil to create the special sauce.
- Cut the salmon into pieces that fit the pot size. Apply the prepared sauce evenly to both sides of the salmon and let it marinate briefly.
- Add the soaked rice, peas, and separated enoki mushrooms to the pot. Pour in the water.
- Place the marinated salmon and all the remaining sauce on top.
- Once the water boils, cover with a lid and cook on low heat for 20 minutes.
- Turn off the heat. Add a generous amount of chopped scallions, covering the salmon completely. Place the butter on top, cover with the lid, and let it steam for 10 minutes.
- Once steamed, sprinkle with furikake or sesame seeds. Break up the salmon into large flakes and gently mix with the rice to finish.
- Make the sauce by mixing ssamjang, soy sauce, etc., and marinate the salmon.
- Add soaked rice, peas, enoki mushrooms, and water to the pot.
- Place the marinated salmon on top. Once boiling, cover and cook for 20 minutes.
- Turn off the heat, add plenty of scallions and butter, and steam for 10 minutes.
- Sprinkle with furikake and mix gently with the flaked salmon.
Cooking tips 💡
- The marinade that dissolves into the cooking water naturally seasons the rice, so there's no need to prepare a separate broth.
- Adding plenty of scallions and butter during the steaming process completely eliminates the fishy smell of salmon and adds a fragrant and savory flavor.
- Serving with unsalted roasted seaweed or stir-fried kimchi to wrap around the rice creates an excellent combination.
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