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Garlic Butter Salmon Rice Bowls (Rice Cooker Recipe)
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Garlic Butter Salmon Rice Bowls (Rice Cooker Recipe)

Easy one-pot garlic butter salmon rice bowl with veggies made entirely in the rice cooker—flavorful, cozy, and perfect for quick weeknight dinners.
Servings: 4 servings
Prep Time: 5 minutes
Cook Time: 50 minutes
Total Time: 55 minutes
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Ingredients
 

  • 1 salmon fillet
  • 2 cups Jasmine rice, or any short-grain white rice
  • water, adjusted based on your rice cooker instructions
  • 2 tbsp light soy sauce
  • 1 tbsp oyster sauce
  • 1 tsp sesame oil
  • 1 cup edamame
  • 1 cup shimeji mushroom, or any mushroom or your choice
  • 4 clove garlic, minced
  • 1 tbsp butter
  • ½ tsp salt
  • ½ tsp white pepper
  • furikake , for topping

For Extra Garlic Butter (optional)

  • 2 tbsp butter
  • 4 clove garlic, minced
  • 1 green onion, chopped

Equipment

Instructions
 

  • Rinse the rice thoroughly until the water runs clear, then place it in the rice cooker.
  • Add water, soy sauce, oyster sauce, sesame oil, edamame, mushroom, and garlic in the rice cooker. Stir to combine.
  • Place the salmon and butter directly on top of the rice, then season with salt and pepper.
  • Close the lid, select the Standard/White Rice or Plain Mode setting, and start.
  • While the rice is cooking, make the garlic butter. In a small saucepan, melt 2 tablespoons of butter over medium heat. Then add garlic and green onion, cook for 2-3 minutes until fragrant. Turn off the heat and set aside.
  • When the rice is done, open the lid. Drizzle garlic butter on top, then garnish with furikake. Gently fluff the rice and mix everything together. Taste and add more seasoning if desired. Serve warm and enjoy!
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