Salmon Claypot Rice

Ingredients

For the Salmon Marinade

• 150g Mount Cook Salmon
• 1 tbsp Soy sauce
• 1 tbsp Mirin
• 1 tbsp Sake
• 1 tbsp Brown Sugar
  

For the Rice Base

• 100g Jasmine Rice
• 100g Water
• 3 tbsp Olive Oil
• 60g Shiitake Mushrooms, diced
• 1 tsp Soy Sauce
• 1 tsp Dashi Powder (or liquid)
• 1 tbsp Dried Shrimp
  

For the Sauce:

• 2 sprigs Scallions, chopped
• 3 tbsp Oil
• 2 tsp Sake
• 2 tsp Mirin
• 1 tbsp Brown Sugar
• 1 tsp White Miso Paste
• ¼ cup Water
  

For Garnish

• Seasame Seeds
• Chopped Scallions

Instructions

1. Combine soy sauce, mirin, sake, and brown sugar.
2. Pour over the salmon in a sealed container and marinate for at least 1 hour (preferably overnight for deeper flavor).
3. Rinse the rice until the water runs clear. Soak for 30 minutes, then drain and let dry for another 10 minutes.
4. Heat the claypot over medium heat and add 1 tbsp oil.
5. Add dried shrimp and sauté for 5 minutes to infuse the oil with umami. Remove shrimp and discard or reserve as topping.
6. Add mushrooms and sauté until fragrant and soft.
7. Stir in the drained rice, then add soy sauce, dashi, and water. Let cook covered for 10 minutes.
8. Place the marinated salmon fillet on top of the rice.
9. Drizzle another tablespoon of oil around the pot edges to promote a crispy crust.
10. Cover and cook on low for 10–15 minutes until the rice is fluffy and bottom is crisp.
11. Rotate the claypot over low heat for 1–2 minutes per side to evenly develop the crust.
12. In a small saucepan, heat oil and sauté chopped scallions until lightly golden.
13. Add sake, mirin, brown sugar, miso paste, and water. Stir and simmer until slightly thickened.
14. Remove lid and flake salmon gently.
15. Sprinkle with sesame seeds and fresh scallions.
16. Drizzle with warm scallion miso sauce and serve hot straight from the pot.