Easy Salmon Rice Cooker-One Pot Recipe

This one-pot salmon rice cooker recipe is a weeknight lifesaver. Get incredibly flaky salmon and perfectly flavored rice in just 30 minutes. The rice cooker gently steams the salmon on top of the rice, releasing its natural juices straight into the grains, giving bold flavors in every bite. This is an easy, comforting meal that will definitely be in your weekly rotation for busy nights!

Why This Recipe Works

• One-pot, set it and forget it recipe, your rice cooker does all the work! 
• Uses simple pantry ingredients
• Beginner-friendly and nearly impossible to mess up!
• Balanced meal with protein, carbs, and healthy fats
• Customizable with sauces, toppings, and add-ins

What is Rice Cooker Salmon?

Rice cooker salmon is an easy and delicious one-pot recipe where the salmon cooks right on top of the rice. The  rice cooker steams the salmon, while cooking the rice at the same time. 

Because everything cooks in one pot, the rice absorbs savory flavors from the broth and the salmon. The result is a comforting, low-effort base that’s easy to turn into a customizable salmon rice bowl recipe with your favorite toppings and add-ins.

Ingredients

Each ingredient in this salmon rice cooker recipe plays a specific role. Because this is a one-pot dish, small choices (like the type of rice or broth) make a noticeable difference in flavor and texture.

Salmon - Choose an 8 to 10-ounce fillet that’s skinned and deboned so it flakes easily into the rice when cooked. Look for fresh salmon that feels firm and plump, and try to avoid very thin cuts—thicker fillets hold their moisture better and steam up tender and juicy.

Rice - Use 1 cup (US standard measuring cup) of long-grain rice for this recipe. It cooks up light and fluffy, with grains that stay separate instead of turning sticky.

Soy sauce - Choose low-sodium soy sauce so you can control salt levels, especially since the broth already contains seasoning. It seasons both the rice and the salmon for a savory depth.

Chicken broth - replaces water to cook the rice for additional flavor.

Sesame oil, kosher salt, and garlic powder - These ingredients round out the flavor base. Sesame oil adds nuttiness, garlic powder brings warmth, and kosher salt balances everything.

Equipment

Any standard rice cooker works for this recipe. I use a Cuckoo six cup model because it’s great for our family of four and cooks enough rice for large parties.

How to Make Salmon Rice Cooker

For full instructions, see recipe card below.

1. Season the salmon

Pat the salmon dry with paper towels. Season both sides with salt, pepper, and garlic powder.

2. Prepare the rice

Rinse the rice 3 times, or until the water runs clear. 

3. Assemble everything in the rice cooker pot

Add the rice to the pot along with the chicken broth. Stir in the soy sauce, garlic powder, sesame oil, and salt until well combined. Gently place the seasoned salmon in the rice cooker on top of the rice.

4. Cook

Close the lid and cook using your rice cooker’s regular white rice setting.

5. Fluff the rice and serve

Once cooking is complete, gently break the salmon into chunks and fluff the rice to combine.

How to Serve the Best Salmon Rice Bowl

• Add crunch - serve with steamed edamame, peas, seaweed snack or sliced cucumber for some fresh, crisp greens. 
• Savory add ons - top with creamy avocado slice, over easy egg or a rice cooker boiled eggs for extra protein. 
• Garnish - top your rice with additional flavors like sliced green onions, furikake seasoning or spicy chilli crisp. 

Finishing Sauces

Spicy Mayo - mix 1 tablespoon mayonnaise and 1 teaspoon sriracha to drizzle over the salmon bowl. 

Ponzu - a light and citrusy cousin to soy sauce. This will add a light bit of zing to your fish. 

Scallion oil sauce  ​- Heat about 2 tablespoons of neutral oil in a pan until it's hot, then add sliced scallions. Stir the scallions until they are soft, about 20-30 seconds. Take it off the heat immediately and spoon some onto the rice!

Rice for Salmon Rice Bowls 

Short grain rice - this rice grain is short and plump. It is usually used for Korean and Japanese dishes. The rice cooks up more sticky. If you like a more moist and chewy grain, opt for short grain rice. Make sure to use the correct rice to water ratio per the rice packet instructions to avoid mushy rice. 

Long grain rice - use Basmati or Jasmine rice for this recipe. This rice grain is on the drier side, when the salmon is cooked, the juices release more moisture into the rice. 

How to avoid Mushy Rice

• Stick to the recommended liquid ratio 
• Make sure to fully drain the rice after rinsing to avoid soggy rice.
• Be sure to rinse the rice until the water runs mostly clear to wash away extra starch, this helps keep your rice perfectly tender and not gummy.

Pro Tips

• This recipe uses a standard US measuring cup, not the cup that comes with most rice cookers.
• Follow the basic steps first before including add-ins. If you want to add veggies and more, add them once the rice is cooked.
• For maximum flavor, you can use toasted sesame oil!
• Avoid using a thin cut of salmon or cutting the salmon into small pieces before cooking to avoid dry or overcooked salmon. Thicker fillets hold moisture better and steam more gently.
• Cooking times may vary depending on the rice cooker 
• Use vegetable broth for a lighter flavor. 

What to do with Leftovers

• Turn leftovers into rice balls or onigiri, wrapping it with nori for an easy on-the-go lunch or snack.
• Add additional vegetables and aromatics to make leftover fried rice (similar to this rice cooker fried rice). 
• Make fish porridge! Just add additional water and cook it over the stovetop to make a delicious congee (similar to this Vietnamese rice porridge recipe). 

Storage & Reheating

Let the salmon and rice cool completely before storing. Transfer to an airtight, microwave-safe container and refrigerate for up to 3 days.

To reheat, microwave until warmed through and add fresh toppings or a splash of sauce if needed.

Frequently Asked Questions

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