Rice Cooker Soy-Garlic Salmon Rice with Edamame
If you’re looking for a fuss-free dinner that’s packed with flavour, this rice cooker salmon recipe is one to try. Everything cooks together in the same pot — the rice, the salmon, and the veggies — making it a perfect one-pot meal for busy evenings.
Servings: 2
Calories:
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.
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