One-Pot Ginger Salmon and Rice

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One-Pot Ginger Salmon and Rice

This one-pot meal follows in the tradition of takikomi gohan, or Japanese mixed rice: Short-grain rice cooks with meat, seafood or vegetables and seasonings like dashi, hijiki, mushrooms and soy sauce. This recipe’s umami is driven by toasted nori (or gim); the sheets used for sushi or kimbap and the little, boxed seasoned snacks both work. When cooked with the rice, the seaweed loses its crunch, but its nutty, briny flavor infuses each grain. Seaweed goes well with salmon, which is lively with lemon and ginger, and silky from a quick steam on top of the rice. And while you could add any vegetable that steams in 10 minutes, crisp-tender asparagus works especially well.

Rating

Ingredients

  • 1 1/2cups sushi rice (short-grain white rice, rinsed well
  • About 5 grams toasted nori seaweed, crushed into small pieces (2 sheets or one 0.17-ounce snack pack)
  • 1tablespoon soy sauce, plus more for serving
  • Salt
  • 1pound skinless salmon, cut into 1-inch cubes
  • 1(1-inch) piece of fresh ginger, finely grated (about 1 tablespoon)
  • 1lemon, zested and cut into wedges
  • 1bunch asparagus, trimmed and sliced 1/2 inch thick
  • Any combination of fresh herbs (such as cilantro, parsley, shiso), sliced scallions, crushed nori and toasted sesame seeds (all optional), for serving
Set base servings to enable scaling:

Directions

In a medium pot, combine 2 1/2 cups water with the rice, nori, soy sauce and a pinch of salt. Cover and bring mixture to a boil over medium-high. Once mixture comes to a boil, stir, cover, reduce heat to low and simmer until the rice is tender, 18 to 20 minutes.

Meanwhile, in a medium bowl, stir together the salmon, ginger and lemon zest. Season with salt.

Gently fold the asparagus into the rice. If you notice the rice is dry or sticking to the pot, add 2 to 4 tablespoons of water. Add the salmon mixture on top of the rice, cover, and cook on low until the salmon is just cooked through and the asparagus is crisp-tender, 10 to 12 minutes. Turn off heat, and let rest, covered, 10 minutes. Serve with a squeeze of lemon and more soy sauce, plus herbs, scallions, nori and/or sesame seeds as desired.

Nutrition

Info
Trans Fat: 0 gramsFat: 16 gramsCalories: 521Saturated Fat: 4 gramsUnsaturated Fat: 9 gramsSodium: 636 milligramsSugar: 2 gramsFiber: 2 gramsCarbohydrate: 63 gramsProtein: 30 grams
One-Pot Meals

Source: https://cooking.nytimes.com/recipes/1024085-one-pot-ginger-salmon-and-rice