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Quick & Delish: Honey Soy Salmon One-Pot Rice

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Hello, food lovers!

Welcome back to my kitchen. Today, I’m excited to share a recipe that is a true game-changer for weeknight dinners: Honey Soy Salmon One-Pot Rice.

This dish features tender, flaky salmon coated in an irresistible sweet and savory honey-soy glaze, all cooked together with fluffy rice and cabbage in a single pot. That means maximum flavor with minimum cleanup. It’s a perfectly balanced, satisfying meal that comes together in no time.

Ready to make something amazing? Let’s get cooking!

Ingredients (Serves 1)

Here is everything you’ll need. I’ve included both metric and imperial measurements for your convenience.

Main Components:

  • Salmon Fillet: 200 g (7 oz)

  • Cabbage: 100 g (3.5 oz)

  • Vegetable Oil: 1 tsp

  • Uncooked Japanese short-grain rice: 150 g (5.3 oz)

  • Water: 180 ml (approx. 3/4 US cup)

  • Mentsuyu (Japanese noodle soup base): 2 tsp

    • Substitute for Mentsuyu: Mix 1 tsp soy sauce, 1 tsp mirin, and a dash of dashi powder.

For the Honey Soy Glaze:

  • Soy Sauce: 1 tbsp

  • Honey: 1 tbsp

  • Oyster Sauce: 1/2 tbsp

  • Grated Garlic: 1/2 tsp

Toppings (Optional):

  • Fresh Herbs (Cilantro, Basil, or Shiso): 20 g (0.7 oz)

  • Ichimi Togarashi (Japanese chili flakes): a dash

Instructions

Follow these simple steps to create this delicious one-pot meal. For a visual guide, be sure to check out the full video on my channel!

Step 1: Prep Your Ingredients
Rinse the rice in a bowl with water until the water runs mostly clear, then drain it well in a sieve. Cut the salmon and cabbage into bite-sized pieces. In a small bowl, mix all the ingredients for the Honey Soy Glaze until well combined.

Step 2: Sear and Glaze the Salmon
Heat the oil in a heavy-bottomed pot over medium heat. Add the salmon pieces and cook until the color changes. Pour in the Honey Soy Glaze and let it simmer, coating the salmon evenly.

Step 3: Set Aside the Salmon and Sauce
Once the salmon is cooked through, carefully remove it from the pot. Let the remaining sauce simmer for another moment to slightly thicken, then pour it into a separate bowl and set it aside.

Step 4: Start the Rice
Using the same pot (no need to wash it!), add the drained rice. Pour in the water and Mentsuyu (or its substitute) and give it a good stir. Spread the chopped cabbage in an even layer over the rice.

Step 5: Cook the Rice
Cover the pot with a lid and bring to a boil over high heat. Once it’s boiling, immediately reduce the heat to low. Let it simmer for about 15 minutes, or until the water is completely absorbed. A faint, toasty aroma is a good sign that the rice is perfectly cooked.

Step 6: Assemble and Serve
Turn off the heat. Place the cooked salmon back on top of the rice. Drizzle with the reserved Honey Soy Glaze. Garnish with your favorite fresh herbs like cilantro or basil. For a little kick, sprinkle with Ichimi Togarashi. Give it all a good mix and enjoy!

And there you have it—a beautifully simple and incredibly flavorful meal that’s perfect for any day of the week. The savory sauce soaks into the fluffy rice, making every bite a delight.

I hope you love this recipe! If you try it out, be sure to let me know in the comments on my YouTube channel.

Happy cooking!

Categories:Main Dish

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