Disclaimer: Our editors have used AI to create or enhance parts of this article and some images. All content has been fact-checked by our team to ensure accuracy.
Let me tell you, cooking salmon in a rice cooker is one of the smartest kitchen tricks I’ve learned.
This all-in-one meal combines tender salmon with perfectly cooked rice, creating a simple but satisfying dinner that’s packed with flavor. The fish gently steams while your rice cooks underneath, absorbing all those good flavors.
The best part? You just set it and forget it. While your rice cooker does its thing, you can help with homework or catch up on emails. No fancy technique or extra pans needed.
It’s exactly the kind of no-fuss meal that’s perfect for busy weeknights when you want something healthy but don’t have the energy for anything complicated.
Why You’ll Love This Rice Cooker Salmon and Rice
- One-pot convenience – Everything cooks together in your rice cooker – no need to juggle multiple pots and pans or create a mess in your kitchen.
- Customizable toppings – With all the optional garnishes, everyone can build their own perfect bowl. It’s like having your own personal rice bowl station at home!
- Healthy and balanced – You’re getting protein from the salmon, complex carbs from the rice, and plenty of vegetables – all in one satisfying meal.
- Set-it-and-forget-it cooking – Just add the ingredients to your rice cooker, press start, and walk away. The rice cooker does all the work while you relax.
- Restaurant-quality results – The combination of dashi, soy sauce, and mirin creates that authentic Japanese flavor you’d expect from your favorite restaurant.
What Kind of Salmon Should I Use?
Center-cut salmon is ideal for this rice cooker recipe since it cooks evenly and has a consistent thickness throughout. You can use either Atlantic or Pacific salmon – both farm-raised and wild-caught work well here. When shopping, look for pieces that have a bright color and feel firm to the touch, with no strong fishy smell. If you’re buying frozen salmon, just make sure to thaw it completely in the refrigerator overnight before cooking, and pat it dry with paper towels to remove any excess moisture. Remember that the quality of your salmon will directly impact the flavor of your finished dish, so try to choose the freshest fish available.
Options for Substitutions
This rice cooker recipe is super adaptable and you can make several swaps while keeping the dish tasty:
- Jasmine rice: You can use other medium to long-grain rice varieties like calrose or regular white rice. Brown rice works too, but you’ll need to adjust the cooking time and liquid ratio according to your rice cooker’s instructions.
- Salmon: While salmon gives the best results, you can try this with other fish like cod, sea bass, or even chicken if you’re not a fish fan. Just make sure to adjust cooking time based on the thickness of your protein.
- Dashi powder: If you can’t find dashi powder, you can use chicken or vegetable bouillon powder. The flavor will be different but still good. You could also dissolve 1/2 teaspoon of miso paste in the cooking water.
- Mirin: No mirin? Mix 2 tablespoons rice vinegar with 1 teaspoon sugar as a substitute, or use dry white wine with a pinch of sugar.
- Shimeji mushrooms: Any mushroom variety works here – button, cremini, or shiitake mushrooms are all good options. If using shiitake, slice them thinly as they’re firmer.
- Garnishes: The great thing about the garnishes is that they’re all optional! Use what you have or like. Regular mayo can replace Japanese mayo, and any type of pickled vegetables can work instead of specific Asian pickles.
- Furikake: If you don’t have furikake, you can sprinkle some crushed nori (seaweed) and sesame seeds on top instead.
Watch Out for These Mistakes While Cooking
The biggest mistake when making rice cooker salmon is overcrowding the rice cooker bowl, which can lead to uneven cooking – make sure to place the salmon pieces with enough space between them. Another common error is opening the rice cooker lid too frequently during cooking, which releases essential steam and can result in undercooked rice or dry salmon. For the best texture, rinse your rice thoroughly until the water runs clear before cooking, and avoid stirring the rice while it’s cooking as this can make it mushy. If you’re worried about the salmon sticking to the rice cooker bowl, try placing a piece of parchment paper underneath the fish, which also makes cleanup easier.
What to Serve With Rice Cooker Salmon and Rice?
Since this dish already comes with lots of tasty garnishes, you really just need a simple side to round out the meal. A light miso soup makes a perfect starter and helps set the mood for this Japanese-inspired dish. For extra veggies, try a quick cucumber sunomono salad dressed with rice vinegar and sesame seeds, or some simple steamed baby bok choy with a touch of sesame oil. If you want something refreshing to drink alongside your meal, green tea or a cold Asahi beer both work great with these flavors.
Storage Instructions
Keep Fresh: Once cooled, place your rice cooker salmon and rice in an airtight container and pop it in the fridge. It’ll stay good for up to 2 days. I recommend storing any fresh garnishes separately to keep them crisp and prevent them from wilting.
Prepare Ahead: You can prep most of your garnishes a day ahead – slice the cucumbers, carrots, and avocados (toss the avocado with a bit of lemon juice to prevent browning), and store them separately in the fridge. The rice and salmon are best made fresh, though, as reheated fish can get a bit dry.
Warm Up: To enjoy leftovers, sprinkle a few drops of water over the rice before reheating in the microwave – this helps bring back its fluffy texture. Heat in 30-second intervals, stirring in between. Add your cold garnishes after reheating, and finish with a fresh drizzle of Japanese mayo and furikake for the best experience.
| Preparation Time | 15-30 minutes |
| Cooking Time | 35-45 minutes |
| Total Time | 50-75 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1200-1400
- Protein: 70-80 g
- Fat: 50-60 g
- Carbohydrates: 130-150 g
Ingredients
- 8 ounces center-cut salmon fillet (divided into 3 pieces)
- Coarse salt
- 2 tablespoons soy sauce
- 2 tablespoons mirin sweet rice wine
- 1 1/2 cups jasmine rice
- 2 1/2 teaspoons dashi flavoring powder
- 5 ounces shimeji mushrooms (or substitute with cremini or shiitake mushrooms)
- 2 tablespoons unsalted butter, diced into small cubes
- 2 cups thawed frozen edamame beans
- Sliced cucumber (as a garnish)
- Chopped green onions (as a garnish)
- Toasted seaweed sheets (as a garnish)
- Seaweed salad (as a garnish)
- Crabstick salad (as a garnish)
- Sliced avocado (as a garnish)
- Carrots cut into thin sticks (as a garnish)
- Crispy fried garlic or fried shallots (as a garnish)
- Kimchi (as a garnish)
- Pickled onions (as a garnish)
- Hot sriracha sauce (as a garnish)
- Japanese mayonnaise (for drizzling)
- Furikake seasoning (for sprinkling)
Step 1: Prepare and Marinate the Salmon
If your salmon has skin, begin by removing it.
Place each piece of salmon skin-side down on a cutting board.
Using a sharp knife, slide it between the flesh and skin starting from one narrow end, inserting the knife about an inch in.
Grasp the skin with your other hand to guide the knife across, carefully removing the skin in one piece.
Once the skin is removed, transfer the salmon pieces to a rimmed plate.
Gently massage each piece with 1/2 teaspoon of kosher salt, soy sauce, and mirin until the salt dissolves.
Allow the salmon to marinate in the refrigerator while you prepare the other ingredients.
Step 2: Rinse and Prepare the Rice
Rinse the rice under cold water, draining and repeating the process several times until the water runs clear.
This usually takes about 3 to 5 rinses.
Once the water is clear, drain the rice and transfer it to a 6- to 10-cup rice cooker.
Add 1 1/4 cups of cold water, the instant dashi powder, and 1/4 teaspoon of kosher salt.
Stir the contents until the dashi powder and salt have dissolved completely.
Step 3: Cook the Rice and Salmon
Add the marinated salmon, along with its marinade, and the mushrooms to the rice cooker.
Arrange them so there are no grains of rice on top of the salmon to ensure even cooking.
Close the lid of the rice cooker and select the “white rice” mode.
Allow it to cook until the program finishes, which will take approximately 35 minutes.
Step 4: Serve and Enjoy
Once the cooking is completed, carefully open the lid of the rice cooker.
Fluff the rice and distribute the salmon pieces evenly.
Serve the dish hot, and enjoy your delicious salmon and rice meal!