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Salmon Rice Porridge

Salmon Rice Porridge Recipe

In this recipe, a combination of brown rice and multi-grain rice is used. You may use other types of rice such as white rice (short or long grain) or red rice. Cooked rice can also be used as a base for making the porridge for shorter cooking time.

Check out the step-by-step photos with more tips on the previous page.


  • 200 grams boneless & skinless salmon fillet
  • 3/4 cup brown rice
  • 1/4 cup multi-grain rice (五穀米)
  • 6 cups water indicative; add more as needed during cooking
  • 3 stalks spring onion chopped finely; garnish

Marinade (A)

  • 1/2 tbsp mirin
  • 1/2 tbsp ginger juice
  • 1 tsp soy sauce

Vegetables (B)

  • 50g carrot diced
  • 50g round cabbage leaves diced or cut to short strips
  • 3 shiitake mushroom caps sliced thinly
  • 50 grams daikon diced; optional
  • 25 grams celery diced; optional
  • 25g onion diced; optional

Porridge Soup Base (C)

  • 1 litre water
  • 1 tsp instant dashi powder
  • 1 tbsp miso to taste
  • 2 slices ginger

Special Tool Needed

  • rice cooker with ‘cook porridge’ capability optional; may also use a pot on stove


  1. Prepare salmon. Remove the skin and bones from salmon fillet. Slice the salmon thickly. Marinade in (A) for at least one hour or overnight in the fridge.
  2. Cook rice porridge. Use one of the two following methods:

    Method 1, Rice cooker:
    In a rice cooker with ‘porridge’ capability, add washed rice (brown + multigrain) to the rice cooker. Add 6 cups water. Set the rice cooker to “Porridge”. If the cooked porridge is dry, add hot water. Stir to mix well.
    OR Method 2, Stove-top: In a large soup pot, add washed rice. Add 6 cups of water.
  3. Cook the salmon and make the porridge stock. Use a large soup pot, add all the ingredients in (C) except miso. Bring to a boil, then add salmon slices to cook, about 3 minutes. Take out the salmon if not making all the porridge at once. Strain the floating bits with a mesh strainer to get clear soup. Reduce heat to very low and dissolve miso paste to taste.
  4. Assemble the porridge.

    Method 1, Make all: Scoop rice porridge directly to the salmon soup stock. Warm through.
    OR Method 2, Make bowl by bowl: Ladle the required amount of salmon, rice porridge and soup stock into a casserole. Warm through.Garnish with spring onions.

Noob Cook Tip
Leftovers? It is all right to keep the rice porridge and soup stock overnight in the fridge to make the salmon rice porridge the next day. As for the cooked salmon, it is best to consume on the same day for maximum freshness. Marinate a new piece of fish for the next day instead of keeping the cooked fish overnight.

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2 comments on “Salmon Rice Porridge”

  1. Just had some salmon for the lunch but now I want to have some of this delicious congee too.

  2. I made salmon porridge quite some time ago when I was under the weather (have not even posted it yet :O ) . That time, I cooked it over the stove and because I used millet , the consistency is different from the one you cooked here. Next time I will make it in the rice cooker.

    So comforting to have this bowl of porridge when the weather is cold.


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