This one-pot salmon and rice dish is an easy, flavour-packed weeknight dinner cooked entirely in your rice cooker. Garlic, ginger, and soy infuse the rice, while the salmon and edamame steam perfectly on top — no need for multiple pans. It’s healthy, hands-off, and full of flavour.
What You Need To Make Soy-Garlic Salmon Rice in a Rice Cooker
This recipe uses a standard rice cooker that has a single cook setting (or automatic switch to keep warm). It’s written for two portions but can easily be doubled.
White Rice
Use regular white rice (not quick cook or microwave rice). I used 2 cups of basmati rice, measured with the rice cooker’s measuring cup.
Water
I added 3 cups of water using the same rice cooker cup.
Soy Sauce
Adds saltiness and umami to the rice. You can use light or reduced salt soy sauce, depending on preference.
Sesame Oil
Just a small amount gives the rice a deliciously nutty, toasty flavour that pairs beautifully with the salmon.
Garlic and Ginger
Fresh or frozen both work well here.
Salmon Fillets
Use two boneless salmon fillets, seasoned lightly with salt and pepper.
Edamame Beans
Frozen edamame are perfect here — no need to defrost. You can also swap them for frozen peas, sweetcorn, or a stir-fry veg mix.
Spring Onions
Add a fresh, slightly sharp bite to balance the richness of the rice and fish. Scatter over the top before serving.
Optional Garnishes
A sprinkle of sesame seeds or an extra splash of soy sauce can add even more flavour and texture at the end.
Making It
This meal comes together with minimal prep and no need to stir — your rice cooker handles it all.
Step 1: Rinse the Rice
Rinse the white rice under cold water until it runs clear, then add it to your rice cooker’s inner pot.
Step 2: Add Flavours
Pour in 3 cups of water (using the rice cooker cup), then stir in the soy sauce, sesame oil, grated garlic, and ginger.
Step 3: Add Salmon and Edamame
Place the salmon fillets on top of the rice or in the steamer basket, if your cooker has one. Season with a little salt and pepper. Scatter the frozen edamame beans over the top or around the fillets.
Step 4: Cook
Close the lid and set your rice cooker to cook. Once it automatically switches to keep warm, leave it to rest for 5 to 10 minutes. This helps finish cooking the salmon gently and allows the flavours to absorb into the rice.
Step 5: Check and Serve
Make sure the salmon is cooked through — it should flake easily. Remove the skin if you prefer not to eat it, then gently fluff the rice around the fish.
Step 6: Garnish and Enjoy
Top with sliced spring onions and, if you like, a sprinkle of sesame seeds or a splash of extra soy sauce. Serve hot straight from the rice cooker.
I added some hot pepper sauce at the end and stirred it through – but this is optional depending on your tastes.
I hope you enjoy this rice cooker salmon recipe, it’s simple, healthy and full of flavour. Do let me know in the comments if you end up making it.
Do you want more rice cooker recipes? Check out my curried rice recipe here.
Rice Cooker Soy-Garlic Salmon Rice with Edamame
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Equipment
Ingredients
- 2 cups white rice measured with rice cooker cup, rinsed
- 3 cups water same cup
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 1 garlic clove finely grated (fresh or frozen)
- 1 teaspoon grated ginger fresh or frozen
- 2 salmon fillets seasoned with salt and pepper
- 1 cup frozen edamame beans no need to defrost
Optional garnish:
- Sliced spring onions
- sesame seeds or hot pepper sauce
Instructions
- Rinse the rice under cold water until it runs clear, then add it to your rice cooker’s inner pot with 3 cups of water.
- Stir in the soy sauce, sesame oil, grated garlic, and ginger.
- Place the salmon fillets directly on top of the rice or into the steamer basket (if your cooker has one). Sprinkle with a little salt and pepper. Scatter the frozen edamame around or over the top.
- Close the lid and start the rice cooker. When it switches to keep warm, leave it to rest for 5–10 minutes to finish steaming and absorb all the flavours.
- Make sure the salmon is fully cooked (it should flake easily). Remove the skin if preferred, then gently fluff the rice around the fillets.
- Top with sliced spring onions, and if you like, add a sprinkle of sesame seeds or a splash of hot pepper sauce before serving.
Video
Nutrition information is automatically calculated, so should only be used as an estimate.