A warming, anti-inflammatory one-pot rice dish with deep umami from shiitake & morel mushrooms, brightened by turmeric and vanduvan curry. Great for gut health, iron absorption, and hair nourishment.
Ingredients
Rice & Stock
Aromatics & Vegetables
Protein
Spices & Seasoning
Method
Prep
Soak the dried shiitake and morel until soft, then slice. Cut the carrot into chunks, julienne the ginger, and cut the salmon into large pieces. Soak the white rice and mixed grain rice together for 20 mins.
The move
Save the mushroom soaking water — you'll pour it into the dashi later. That's where the deepest umami lives.
Sauté aromatics
Heat the oil in a cast iron pot (or a heavy pan) over medium heat. Sauté the ginger until fragrant, then add the shiitake, morel, and carrot. Stir-fry for 2–3 minutes, then stir in the tomato paste and mix well.
Add rice & spices
Tip the washed rice into the pot and stir to combine with the sautéed aromatics. Sprinkle in the turmeric, vanduvan, black pepper, and salt (or soy sauce). Mix well so every grain is evenly coated.
The move
Always add black pepper with turmeric — it can increase turmeric absorption by up to 2000%.
Add stock, top with salmon
Pour in the dashi plus the reserved mushroom soaking water. Gently stir to combine. Lay the salmon chunks on top of the rice — do not mix them in. They'll steam gently and stay soft.
Cook — cast iron or rice cooker
Cast iron: cover with the lid. Bring to a boil over high heat, then drop to the lowest heat and cook for 10 minutes. Turn off the heat and let it steam another 20 minutes without opening the lid. Rice cooker: transfer everything into the inner pot. Add one cup of water to the outer pot. Press cook and let it run until it clicks, then steam another 10 minutes before opening.
Finish
Open the lid and gently flake the salmon into the rice. Taste and adjust seasoning. Serve with a soft-boiled egg and a small pile of fresh blueberries on the side.
The move
No dashi? Kombu water or chicken stock. No vanduvan? Just double the turmeric. Keep mixed grains under 15% of total rice volume — gentler on the gut if you have SIBO.