Salmon Pot Rice with Scallion Sauce Vinaigrette

I just can’t seem to stop making individual pot rices.

And it just so happens that you all love them too—so it seems I will continue abusing my claypots, donabes and dolsots into the forseeable future.

An aspect I appreciate about these pot rices is the sheer amount of possible variations. Whether you decide to season the rice, or don’t season the rice, and just add a different yummy sauce at the end. Even chaging up the protein every once in a while keeps it interesting. You can never get bored.

This version I made with salmon has been my favourite to date. Not just because I really like salmon (don’t get me wrong it really makes this *chef’s kiss*) BUT the addition of dried shrimp and shiitake mushrooms to the rice really turns this dish into an umani bomb that’s just irresistible.

Let’s make it!

The Scallion Sauce I used can be found here! I really have been loving the flavour and I’ve been using it constantly. I think it completes this recipe—however feel free to substitute with another brand.

Recipe:

Serves 1-2 people

Special Equipment:

small claypot or donabe
portable gas burner or gas stovetop

Soy Marinated Salmon:

1 filet of salmon, with skin (optional)
1 tbsp soy sauce
2 tbsp mirin
1 tbsp honey or maple syrup
2 tbsp oil (for cooking)

In a ziploc bag (or baking dish) combine the soy, mirin and sweetener of choice.
Place your salmon in the container and coat with the marinade ingredients. If using a ziploc, push out as much air as possible before sealing so the marinade makes full contact with the fish.
Or, if using a baking dish, place a piece of paper towel into the marinade and drape the soaked towel overtop of the surface of the salmon—this way the marinade makes full contact with the fish!

Refrigerate for at least 4 hours to allow the flavours to soak into the salmon.

When ready to cook:

Add 2 tbsp of neutral oil to a stainless steel pan. Turn the heat to medium and give it a couple minutes to get it quite hot.

Before placing the fish in the pan, pat the surface of the fish dry with a paper towel.

Turn the heat to medium low. Place the salmon— skin side up— in the pan. Use a spatula to press down slightly on the fish to allow the salmon to make complete contact with the hot pan. Sear for 2 minutes before flipping.

Sear the skin side of the salmon for another 2-3 minutes or until crispy. Once the salmon reaches medium doneness, remove from the pan and set aside.

Notes: As soy and sugar tends to burn quite easily, keep a eye on the salmon when cooking.

Cook the salmon a little less, as it will continue cooking from the residual heat of the pot rice.

Shrimp & Shiitake Rice:

1 cup short grain rice
1 tsp neutral oil
1 tbsp small dried shrimp
2 shiitake mushrooms, diced
1 tsp soy sauce
1/2 tsp dashi granules
1 cup warm water

Prepare your rice by rinsing in water until the water runs clear. About 5-6 rinses. Soak the rice for 20 minutes prior to cooking.

Place a small pot (claypot or donabe) over a gas burner.

Add one teaspoon of oil to the pot. Turn the flame to its lowest setting. Add the shrimp and sauté for 1 minute or until slightly fragrant. Add the diced shiitake mushrooms and sauté until they reduce in size, about 3 minutes.

If using a ceramic pot it MUST be used over open flame. This recipe can also be made in a rice cooker. Just sauté the shrimp and mushrooms in a pan and transfer to the cooker.

Turn the burner off and allow it to cool slightly. Add your drained, pre-soaked rice to the pot.

Attn: It is important not to shock your ceramic ware by changing the temperature drastically: please add 1 cup of warm water to the pot.

Lastly, add the soy sauce and dashi powder. Stir dissolve.

Bring the water to a simmer. Cover the pot with a lid and reduce the flame to low. Cook the rice for 15 minutes. Remove from the heat and let it sit, covered for another 10-12 minutes.