One-Pot Salmon Kamameshi Recipe

This is a One-Pot Salmon Kamameshi (釜飯; kettle rice – kama refers to a cast iron pot, while meshi refers to rice) recipe that only requires a rice cooker, keeping the cleanup to a minimum. It is easy to make, versatile, nutritious, delicious and visually appealing.  

Even though we are using a rice cooker here, feel free to use a cast iron pot that this dish is originally cooked in. This One-Pot Salmon Kamameshi is good for lunch, bento boxes, dinner, gathering with friends or family and lazy days when you just don’t feel like doing too much. 

Simply gather your ingredients, prep them and add them into the pot once the time calls for it and you’re ready to serve a nutritious meal to your loved ones. You can find good sources of carbohydrates, protein, fats, fibre and vitamins in this One-Pot Salmon Kamameshi.  

If you would like to add any other ingredients into your very own Kamameshi, go ahead! There is no limitation as to what goes into the rice, thus you can have your own options of meat, seafood and vegetables to substitute as well. For example, adding long beans and carrots or replacing salmon with eel, chicken or prawns. However, you might need to take into consideration on replacing some of the ingredients that requires longer cooking time than the ones we have used.  

The quality of ingredients used in this recipe is key to how the dish will turn out, especially the stock and seasoning used to cook the rice. The key to such Japanese rice dishes is a good Dashi soup base. If possible, make fresh dashi with just simple ingredients comprising dried kelp (kombu), dried bonito flakes (katsuobushi) and water. In our recipe, we used good quality dashi granules and that works well too. Of course, good cooking sake, mirin and shoyu (Japanese soy sauce) helps to bring all the flavours together.  

Ingredients for One-Pot Salmon Kamameshi

Serves 4 to 6 pax

• 450g Salmon filet  
• 3 cups short grain rice 
• 8 to 10 Fresh Shiitake mushrooms 
• 1/2 cup edamame (removed from pods) 
• 2 ½ tbsp Shoyu 
• 1 tbsp dashi powder 
• 2 tbsp cooking sake 
• 1 tbsp mirin 
• 3 heaping tbsp Alchemy Fibre™ For Rice 
• Oil or Butter (optional) 
• Furikake (optional) 

Instructions 

1. Season salmon filet with a large pinch of salt and set aside.
   
   
2. Wash and prepare the short grain rice with water. Add in Alchemy Fibre™ For Rice, mirin, sake, shoyu and dashi into the rice, then give it a good mix to make sure Alchemy Fibre™ is well dissolved. 
   
   
3. Cook the rice in the rice cooker as usual.
4. Sauté the sliced-up shiitake mushrooms with some oil (or butter for more flavour), add ½ tbsp shoyu for seasoning and set aside.
   
   
5. When the rice cooker marks around 12 minutes left, add in the salmon (whole), skin side down. 
6. At the last 5 minutes, add in edamame and mushrooms.
   
   
7. Once the rice cooker has beeped, flake the salmon filet and fluff the rice. (The heat from the rice will help the salmon cook through). Sprinkle some furikake on your bowl of  Salmon Kamameshi if you would like a more flavourful meal. Enjoy!