Easy Rice Cooker Salmon Congee Recipe

Are you feeling under the weather, or is your stomach feeling upset? You probably don’t feel well enough to stand over a stovetop and keep checking on your meal. Try this rice cooker salmon congee recipe. It is the perfect meal for your stomach. It is not too heavy, yet still filling and comforting. This easy rice cooker salmon congee recipe is especially convenient because you just throw in all the ingredients and let the rice cooker do all the work.

Why You’ll Love This Rice Cooker Salmon Congee

• Effortless comfort food: Everything cooks in one pot, so you get a warm, soothing bowl of congee without standing over the stove.
• Hands-off cooking: The rice cooker does all the work. You just need to add ingredients, press start, and let it simmer.
  Naturally customizable: You can adjust thickness, spice level, and toppings like chili oil, green onions, or pickled greens to match your mood.
• Light yet satisfying: Soft rice porridge with tender salmon is gentle on the stomach but still filling and nourishing.

Ingredients

• ½ cup rice
  • Base of the congee
• 3–4 cups water
  • Adjust water based on consistency preference.
• 1 salmon fillet
  • Flakey protein that infuses with the congee well
• 4–5 slices fresh ginger
  • Adds a warm, fragrant touch
• 1–2 tsp chicken bouillon powder
  • Builds a more umami flavor
• MSG, to taste (optional)
  • Enhances flavor
• Soy sauce, to taste
  • Adds more depth

Optional toppings:
Pickled mustard greens, chili oil, green onions, sesame oil

Click on the images for the direct link to the ingredients/tools I used:

Easy Rice Cooker Salmon Congee Recipe Instructions

Add rice to the rice cooker pot and rinse until the water runs mostly clear. Drain well.

Pour in 3–4 cups of water. Add ginger, chicken bouillon powder, and MSG (if using). Stir lightly.

Close the lid and cook using the white rice setting.

About 15 minutes into cooking, place the salmon fillet directly into the rice cooker.

Let the congee continue cooking until the cycle is complete. The rice should be soft and porridge-like.

Gently break the salmon into bite-sized pieces. Add soy sauce to taste and stir to combine.

Ladle into a bowl and top with pickled mustard greens, chili oil, green onions, and a drizzle of sesame oil.

Easy Rice Cooker Salmon Congee Recipe Tips

Use 3 cups of water for a thicker congee or 4 cups for a looser, more soupy texture. Keep in mind that congee will continue to thicken as it cools.

Stick to ½ cup of rice for best results. Using 1 cup of rice with a high water ratio can cause the rice cooker to bubble over and create a mess.

Storage Tips

Let the congee cool down. Store in an airtight container in the fridge for up to 3 days.

It is normal for congee to thicken as it sits. To reheat, warm it gently on the stovetop and add a splash of water to loosen it, stirring occasionally until smooth. You can also reheat it in the microwave. Add a bit of water, cover loosely, and heat in intervals, stirring in between, until warmed through.

If you enjoyed this rice cooker congee recipe, you might also like my rice cooker bibimbap recipe.

Rice Cooker Bibimbap

Disclosure: Some links on this page are affiliate links, meaning that at no additional cost to you, we may receive compensation from purchases made through these links. As an Amazon Associate, I can earn from qualifying purchases.