Had a long day of work or fun? Craving something quick, balanced, and comforting? This salmon rice cooker recipe is your one-pot solution! It is packed with protein from salmon, fiber-rich edamame, and steamed rice.
Give it a try and make dinner one less thing to worry about from your packed schedule.
Salmon Benefits
- High in protein: great source o lean protein
- Rich in Omega-3 fatty acids, which is great for heart health and support brain function.
- Great for skin and hair.
- Linked to improvement in memory and cognitive function.
- Packed with nutrients: Vitamin B12, D, and Selenium.
Click on the images for the direct link to the ingredients I used:
Ingredients
2 salmon fillets, salted on both sides
2 cups rice
2 tsp garlic powder
3 tbsp soy sauce
2 tbsp butter
Edamame (frozen or fresh)
Sriracha
Kewpie mayonnaise
Roasted seaweed sheets
Salmon Rice Cooker Recipe Instructions
Pat dry the salmon fillets and lightly salt both sides.
Rinse 2 cups of rice in your rice cooker pot, then add the appropriate amount of water.
Stir in the garlic powder and soy sauce.
Place the salmon fillets on top of the rice, and add a tablespoon of butter to each fillet.
Scatter edamame around the salmon to fill in the gaps.
Cook everything on the “white rice” setting.
Once done, drizzle generously with sriracha and Kewpie mayo.
Serve with roasted seaweed sheets for a fun wrap.
Salmon Rice Cooker Tips
- Place the salmon on top of the rice to prevent it from overcooking.
- For extra flavor, use chicken broth instead of water.
- Be sure to salt the salmon generously on both sides—otherwise, the overall dish might turn out a bit bland.
- You can also swap in other veggies like corn or mushrooms instead of edamame.
Salmon Rice Cooker Recipe
Ingredients
- 2 salmon fillets salted on both sides
- 2 cups rice
- 2 tsp garlic powder
- 3 tbsp soy sauce
- 2 tbsp butter
- Edamame frozen or fresh
- Sriracha
- Kewpie mayonnaise
- Roasted seaweed sheets
Instructions
- Pat dry the salmon fillets and lightly salt both sides.
- Rinse 2 cups of rice in your rice cooker pot, then add the appropriate amount of water.
- Stir in the garlic powder and soy sauce.
- Place the salmon fillets on top of the rice, and add a tablespoon of butter to each fillet.
- Scatter edamame around the salmon to fill in the gaps.
- Cook everything on the “white rice” setting.
- Once done, drizzle generously with sriracha and Kewpie mayo.
- Serve with roasted seaweed sheets for a fun wrap.
If you enjoyed this salmon rice cooker recipe, you might also want to check out the rice cooker chinese sausage rice recipe.
