One-Pot Ginger Salmon and Rice

Published: April 8, 2023

Total Time: 50 minutes

Servings: 4

Overview

A streamlined, one-pot meal that combines tender ginger-marinated salmon, crisp asparagus, and perfectly textured sushi rice. The dish balances umami notes from soy sauce with fresh ginger and citrus, ideal for a quick weeknight dinner or a comforting weekend meal.

Ingredients

• 1½ cups sushi rice (short-grain white rice), rinsed thoroughly until water runs clear (to remove excess starch)

• 2½ cups water (for cooking rice, plus extra ½ cup reserved)

• 5 grams toasted nori seaweed, crushed into small pieces (2 sheets or 1 0.17-ounce snack pack; note: reserve ¼ cup nori for topping, omit in initial rice cook for texture)

• 1 tablespoon soy sauce (plus extra for serving)

• Pinch of salt

• 1 pound skinless salmon (sushi-grade recommended), cut into 1-inch cubes

• 1-inch piece fresh ginger (about 1 tablespoon), finely grated

• 1 lemon (zest + 2 wedges for serving)

• 1 bunch asparagus (about 12 spears), trimmed and sliced ½ inch thick

• Optional garnishes: Fresh herbs (cilantro, parsley, shiso), sliced scallions, toasted sesame seeds, furikake

Detailed Preparation Steps

Step 1: Cook Sushi Rice Base

In a medium pot with a tight-fitting lid, combine 1½ cups rinsed sushi rice, 2½ cups water, 1 tablespoon soy sauce, and pinch of salt. Bring to a vigorous boil over medium-high heat. Reduce heat to low, cover tightly, and simmer undisturbed for 18–20 minutes (no lifting the lid).

Test: Rice is done when water is absorbed and grains are tender (press a grain between fingers; it should break easily).

Step 2: Marinate Salmon & Prep Vegetables

In a medium bowl, toss 1-inch salmon cubes with 1 tablespoon grated ginger and lemon zest (from 1 lemon). Season lightly with salt. Let marinate 5 minutes.

Trim asparagus: Remove tough woody ends, slice tender stalks into ½-inch pieces.

Step 3: Combine & Finish (One-Pot Method)

Once rice is cooked, add sliced asparagus to the pot. Fold gently; if rice is dry, stir in 2–4 tablespoons reserved water.

Arrange marinated salmon in a single layer on top of rice/asparagus. Cover tightly and cook over low heat for 10–12 minutes, until salmon flakes at 145°F (63°C) and asparagus is crisp-tender.

Remove from heat, cover, and rest 10 minutes to meld flavors.

Step 4: Serve

Transfer to a platter. Garnish with lemon wedges, extra soy sauce, and optional toppings (crumbled nori, herbs, scallions, sesame seeds).

Chef’s Community-Tested Tips

• Juicy Salmon Fix: Soak rice 30 minutes, rinse 3x. Use a 12-inch skillet (not pot) to boost surface area for steam.

• Mushy Rice Solution: Add 1 tbsp rice vinegar + 1 tbsp mirin to salmon marinade; use furikake for crispy nori flavor.

• Texture Balance: Separate cooking: Rice (15 min), top with pre-cooked salmon/asparagus in a pan (5 min), add ginger/lemon zest post-cook.

Reader Feedback (Key Takeaways)

• Success Stories: Adding mirin/soy sauce/sesame oil, using a rice cooker, and topping with crumbled nori improved juiciness.

• Critical Fixes: Soak rice, avoid overcooking rice first, and ensure salmon reaches 145°F to prevent dryness.

Safety Note: Discard unused rice after 2 hours at room temperature. For food safety, never leave perishable ingredients (salmon) unrefrigerated >2 hours.