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.