Salmon Steamed Rice With Miso

This one-pot salmon rice is the definition of umami.


  • 2 salmon fillets
  • 1 tablespoon sesame oil
  • 1/2 teaspoon salt
  • 2 cups uncooked rice
  • 100 grams cabbage, cut into bite-sized pieces
  • 100 grams shimeji mushrooms
  • 80 grams bean sprouts
  • 20 grams butter
  • 360 milliliters water
  • Green onions
  • Chrysanthemum petals
  • 50 grams miso
  • 2 tablespoons sugar
  • 2 tablespoons mirin
  • 1 tablespoon soy sauce


  1. Wash the rice and leave in water for 30 minutes.
  2. Combine miso, sugar, mirin and soy sauce and set aside.
  3. Heat sesame oil in a frying pan. Place salmon fillets on and season with salt. Cook on both sides until lightly browned. Take the salmon out and set it aside for now.
  4. Drain the rice and add it to the frying pan along with the water, cabbage, shimeji mushrooms and bean sprouts. Top with salmon fillets and butter. Pour the miso sauce on top.
  5. Cover and cook over high heat. Once it starts to boil, turn the heat down to low and cook for 15 minutes. Finally turn up the heat to high and cook for another 30 seconds.
  6. Turn off the heat and keep covered for another 10 minutes.
  7. Mix all ingredients together and serve in individual bowls. Top with chopped green onions and chrysanthemum petals.