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.