Simple One-Pot Salmon & Hash Rice Recipe (Using a Rice-Cooker).

The wife has recently gotten inspired by one-pot meals and was surprised that a rice-cooker is such an amazing kitchen tool!

So in the name of simple, healthier and fun (and also laziness) meals, here is a self-made-up recipe which we hope you’ll enjoy preparing too! This makes a huge batch (6 individual portions).

Defrost your salmon thoroughly, if you are using frozen ones.

Here you go, our…

Simple one-pot salmon and hash rice recipe!

Ingredients

  • 3 cups of uncooked Hokkaido pre-washed rice
  • 2 salmon fillets (fresh or defrosted)
  • 3 defrosted hash (potato hash-browns)
  • 2 portions of tomato paste (we used 1 packet of Napolitan paste from Daiso)
  • 3 tbsp olive oil
  • 1 small cube of unsalted butter
  • Salt & pepper to taste
  • As much garlic as you want! We used about 7 cloves
  • Water needed to cook 3 cups of rice (use your trusty thumb or the pot measurement to gauge)

Directions

  • Pre-heat rice cooker for about 1 minute (ours is non-stick)
  • Fry garlic and olive oil in the rice cooker
  • Put salmon in (skin downwards first); cook for 4-5 minutes
  • Flip the salmon; cook for 4-5 minutes (please adjust according to the thickness of your fillets)
  • Remove salmon & set aside
  • Fry the uncooked rice with the remaining oil and garlic. Add water and tomato paste. Stir.
  • Add the crumbled hash, butter, salt and pepper on top. Let it cook with the normal rice timing (ours was 45 minutes)
  • After the rice is cooked, stir, then add the salmon back in.
  • Stir stir stir…and serve!

We ate 2 portions (with a side of miso soup) for dinner and saved the remaining 4 portions in the fridge for another day! We wouldn’t keep it longer than 4 days.

Try this and let us know how it goes! 🙂

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