This is one of my current favourite go-to weeknight meals for a delicious, nutritious, and well-balanced one-pot meal. Its taste and appearance belies the effort (Minimal) required to pull this together for dinner after a long day. There's no searing required here which makes clean up a breeze, and if you don't have a claypot, just use your rice cooker.Some suggestions:To amp up the protein, serve with a couple of fried eggs.If you want more greenery, either up the herbs for garnishing or throw in some leafy greens towards the end of the cooking time.To lower the GI of my white Japanese rice, I added Alchemy's fibre powder to the dashi. I also used store bought Japanese garlic-chili oil for this. Convenient and it's Super tasty with minimal effort. Use whatever chili oil you like. Homemade, storebought, or skip it for the kids.

You can replace the salmon fillets with sea bream, snapper, or cod. Whatever works best for you. To garnish, top it off with all sorts of crispy or leafy things you have on hand. For the one pictured here, there was toasted sakura ebi (check out the cold angel hair pasta reels to use up the sakura ebi & shio kombu), tobiko, and cilantro. I'm also equally happy with just sesame seeds and a fried egg! Play around and have fun with it. This is really such an easy way to get in all the required nutrients for you and your family! For the #RecipeReels, head here.Measurements here are for 2 pax. You can easily adjust this according to the ratios below. I often cook a bigger portion just to have leftovers the next day.

Ingredients

• 200g Japanese Rice

• 200ml Dashi

• 1 Tablespoon Cooking sake

• 1 Tablespoon Shio kombu

• 200g Salmon fillet

• salt and pepper to taste

• 1/2 Tablespoon cooking sake

• To garnish: (optional, use whatever you want) sesame seeds, chives, parsley, sakura ebi, tobiko, fried eggs...

Directions

• Mix your dashi (I just use instant bags), sake, and shio kombu. Soak your rice in that mixture for half an hour.

• Meanwhile, season your salmon fillets with salt, pepper, and the 1/2 tablespoon of sake.

• Cook your rice in a claypot or a rice cooker. About 8 minutes into cooking in your claypot, lay your salmon fillets on top of the rice and continue to cook. It's done when both your salmon and rice are cooked through, about 10 minutes in. If you want a crispy crust, adjust your heat in the last minute of cooking. You'll hear some crackling action going on.

• Switch off the heat and let the mixture mingle off-heat for another 20 minutes. The residual heat here will work its magic.

• Flake your salmon and mix everything up. Drizzle over your garlic-chili oil, sesame seeds, spring onions//chives, or whatever garnish you desire. If you want it more salty, you can also add a trickle of soy.