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!
- 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)
- 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! 🙂