Korean Salmon Pot Rice (Salmon Fillet Steamed Directly on Rice)
A whole salmon fillet is placed directly on top of rice in a heavy pot before cooking begins. As the rice steams, the salmon's oils melt downward and seep between the grains, lending a natural richness and sheen without any added fat. During the resting stage the fish finishes cooking gently, turning tender enough to flake apart with chopsticks and mix evenly through the rice. A soy-wasabi sauce drizzled over the bowl and stirred in adds a sharp, salty kick that carries through to the last spoonful.
Adjust Servings
Instructions
- 1
Wash rice and soak for 30 minutes.
- 2
Sprinkle cooking wine on salmon and marinate 5 minutes to remove fishy smell.
- 3
Place soaked rice and water in a pot, lay salmon on top.
- 4
Bring to a boil, reduce to low, cook 15 minutes, steam 5 minutes.
- 5
Flake salmon into the rice, add soy sauce, butter, and lemon juice; toss.
- 6
Garnish with green onion.
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Nutrition (per serving)
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