Salmon and Rice in the Rice Cooker
Salmon and Rice in the Rice Cooker
Ingredients
For the Rice Cooker
- 1 cup short-grain rice
- 6 ounces salmon fillet, skin on or off
- 1 1/2 tablespoons sesame oil
- 2 tablespoons soy sauce
For Finishing and Serving
- 1 ounce green onions, thinly sliced
- 2 tablespoons Kewpie mayonnaise
- 2 tablespoons sriracha
- 1/4 cup furikake rice seasoning, or as needed
- 1 package roasted seaweed, for serving
- 1 cucumber, sliced, for serving
- 1 avocado, sliced, for serving
Instructions
- 1
Rinse the rice thoroughly under cold water until the water runs clear. Add the rinsed rice to the rice cooker pot.
⏱️ 2 min
- 2
Pour 1 1/2 tablespoons of sesame oil and 2 tablespoons of soy sauce directly into the rice cooker pot with the rice. Add water according to your rice cooker's instructions for 1 cup of rice.
⏱️ 1 min
- 3
Carefully place the 6-ounce salmon fillet directly on top of the seasoned rice in the rice cooker pot.
⏱️ 1 min
- 4
Close the rice cooker lid and cook according to your rice cooker's standard white rice setting. This typically takes about 20-25 minutes.
⏱️ 25 min
- 5
Once the rice cooker has finished its cycle, open the lid. Use a fork to gently flake the cooked salmon, then thoroughly mix it into the rice.
⏱️ 3 min
- 6
Add the 1 ounce of thinly sliced green onions to the salmon and rice mixture and stir to combine.
⏱️ 1 min
- 7
Squeeze 2 tablespoons of Kewpie mayonnaise and 2 tablespoons of sriracha over the salmon and rice mixture. Stir gently to incorporate, or leave as a drizzle for presentation.
⏱️ 1 min
- 8
Generously sprinkle the furikake rice seasoning over the entire dish.
⏱️ 1 min
- 9
Serve the prepared salmon and rice immediately, accompanied by roasted seaweed, sliced cucumbers, and sliced avocado on the side.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Salmon and Rice in the Rice Cooker
For the Rice Cooker
- 1 cup short-grain rice
- 6 ounces salmon fillet, skin on or off
- 1 1/2 tablespoons sesame oil
- 2 tablespoons soy sauce
For Finishing and Serving
- 1 ounce green onions, thinly sliced
- 2 tablespoons Kewpie mayonnaise
- 2 tablespoons sriracha
- 1/4 cup furikake rice seasoning, or as needed
- 1 package roasted seaweed, for serving
- 1 cucumber, sliced, for serving
- 1 avocado, sliced, for serving
Instructions
- 1
Rinse the rice thoroughly under cold water until the water runs clear. Add the rinsed rice to the rice cooker pot.
⏱️ 2 min - 2
Pour 1 1/2 tablespoons of sesame oil and 2 tablespoons of soy sauce directly into the rice cooker pot with the rice. Add water according to your rice cooker's instructions for 1 cup of rice.
⏱️ 1 min - 3
Carefully place the 6-ounce salmon fillet directly on top of the seasoned rice in the rice cooker pot.
⏱️ 1 min - 4
Close the rice cooker lid and cook according to your rice cooker's standard white rice setting. This typically takes about 20-25 minutes.
⏱️ 25 min - 5
Once the rice cooker has finished its cycle, open the lid. Use a fork to gently flake the cooked salmon, then thoroughly mix it into the rice.
⏱️ 3 min - 6
Add the 1 ounce of thinly sliced green onions to the salmon and rice mixture and stir to combine.
⏱️ 1 min - 7
Squeeze 2 tablespoons of Kewpie mayonnaise and 2 tablespoons of sriracha over the salmon and rice mixture. Stir gently to incorporate, or leave as a drizzle for presentation.
⏱️ 1 min - 8
Generously sprinkle the furikake rice seasoning over the entire dish.
⏱️ 1 min - 9
Serve the prepared salmon and rice immediately, accompanied by roasted seaweed, sliced cucumbers, and sliced avocado on the side.
⏱️ 1 min