This Rice Cooker Salmon Rice is super easy to make, yet packed with rich flavors. Plus, cooking it all in one pot means less cleanup! If you’re craving a delicious and comforting meal, this recipe is for you.

Why This One-Pot Salmon Rice is My Go-To Meal

This is one of my absolute favorite one-pot meals. It’s not only easy to make but also quick, nutritious, and best of all—there’s very little cleanup afterward!

It’s the perfect dish for busy days when I want something comforting without the hassle.

Just like fried rice, this recipe is incredibly versatile and customizable.

You can use whatever vegetables you have lying around, so it’s a great way to clear out the fridge.

I usually go with two types of mushrooms, onion, and carrot, but if you’ve got peas, bell peppers, or spinach, they’ll work just as well. You can even add an egg for extra protein.

What I love most about this dish is that you don’t need leftover rice, which is a game-changer when you’re short on time or don’t plan ahead.

I simply soak the rice for about 30 minutes, which is totally optional but really helps give the rice a better texture. If you’re in a rush, you can skip the soaking, and it’ll still turn out delicious.

To elevate the flavor, I pan-fry the salmon first to get rid of any fishy smell and infuse it with a lovely, golden crust. This step really helps make the salmon extra fragrant.

The best part? The moment the dish starts cooking, the entire house fills with this mouth-watering aroma. When my kids heard that I was making salmon rice, they were practically jumping with excitement. They immediately said, “I’m going to eat two bowls!”—and for kids who often struggle to finish one bowl of rice, that’s a big deal!

Ingredients:

200g rice
1 piece salmon
5 g cooking oil
200g mixed mushrooms (I use beach mushrooms and button mushrooms)
1/2 onion (diced)
1/2 carrot (diced)
3g black pepper
5g sea salt
15g butter
10g oyster sauce
5g light soy sauce
15g black truffle sauce (optional)
10g chopped green onions

Instructions:

Prepare the rice
Start by washing the rice thoroughly and soaking it in water for 30 minutes to help improve its texture while cooking. This is optional but highly recommended for better results.
Marinate the salmon
Season the salmon with 2g black pepper and 3g sea salt, ensuring it’s well-coated. Let it sit for 10-15 minutes to marinate.
Prepare the vegetables
Dice the onion and carrot into small pieces for easy sautéing. Clean and slice the mushrooms, removing any stems, and cut them into appropriate sizes for even cooking.
Pan-fry the salmon
In a hot pan, add a little cooking oil and place the marinated salmon. Pan-fry it over medium-low heat for 1-2 minutes on each side until golden and slightly crispy. Remove from the pan and set aside.
Stir-fry the vegetables
In the same pan, melt 15g butter, then add the diced onion and carrot. Sauté over low heat until softened. Add the mushrooms and cook on medium heat, stirring often, until the mushrooms release their moisture and soften.
Season the vegetables
Add 1g black pepper, 2gsea salt, 10g oyster sauce, and 5g light soy sauce to the vegetables. Stir everything together, then mix in 15g black truffle sauce for a rich, earthy flavor.
Combine the rice and vegetables
Drain the soaked rice and add it to the pan with the sautéed vegetables. Stir to mix well, then transfer everything into a rice cooker. Add enough water to cover the mixture (just slightly above the ingredients).
Add the salmon and cook
Place the pan-fried salmon on top of the rice mixture, close the rice cooker lid, and select the cook setting. Avoid opening the lid during the cooking process to ensure even cooking.
Garnish and serve
Once cooking is complete, open the lid and sprinkle 10gchopped green onions over the top. Stir gently to combine, breaking up the salmon into smaller pieces for a well-mixed, flavorful dish. Serve hot, and enjoy the comforting and aromatic salmon rice!

Frequently Asked Questions

Can I use other fish instead of salmon?
Yes, you can use other types of fish, like trout or cod, but the flavor might differ slightly.

Do I need to marinate the salmon for long?
No, just 10-15 minutes is enough to let the salmon absorb the seasoning.

Can I make this recipe with brown rice instead of white rice?
Yes, but you’ll need to adjust the water amount and cooking time as brown rice takes longer to cook than white rice.

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Rice Cooker Salmon Rice

This Rice Cooker Salmon Rice is a quick, one-pot meal that's packed with rich flavors from tender salmon, earthy mushrooms, and a luxurious truffle sauce. It's easy to make and perfect for busy days when you want a comforting and delicious meal.

Course Main Course

Cuisine American

Prep Time 20

Cook Time 40

Soaking Time 30

Servings

Calories 311kcal

Ingredients

200 g rice
1 piece salmon
5 g cooking oil
200 g mixed mushrooms I use beach mushrooms and button mushrooms
1/2 onion diced
1/2 carrot diced
3 g black pepper
5 g sea salt
15 g butter
10 g oyster sauce
5 g light soy sauce
15 g black truffle sauce optional
10 g chopped green onions

Instructions

Prepare the rice

Start by washing the rice thoroughly and soaking it in water for 30 minutes to help improve its texture while cooking. This is optional but highly recommended for better results.

Marinate the salmon

Season the salmon with 2g black pepper and 3g sea salt, ensuring it's well-coated. Let it sit for 10-15 minutes to marinate.

Prepare the vegetables

Dice the onion and carrot into small pieces for easy sautéing. Clean and slice the mushrooms, removing any stems, and cut them into appropriate sizes for even cooking.

Pan-fry the salmon

In a hot pan, add a little cooking oil and place the marinated salmon. Pan-fry it over medium-low heat for 1-2 minutes on each side until golden and slightly crispy. Remove from the pan and set aside.

Stir-fry the vegetables

In the same pan, melt 15gbutter, then add the diced onion and carrot. Sauté over low heat until softened. Add the mushrooms and cook on medium heat, stirring often, until the mushrooms release their moisture and soften.

Season the vegetables

Add 1g black pepper, 2gsea salt, 10g oyster sauce, and 5g light soy sauce to the vegetables. Stir everything together, then mix in 15g black truffle sauce for a rich, earthy flavor.

Combine the rice and vegetables

Drain the soaked rice and add it to the pan with the sautéed vegetables. Stir to mix well, then transfer everything into a rice cooker. Add enough water to cover the mixture (just slightly above the ingredients).

Add the salmon and cook

Place the pan-fried salmon on top of the rice mixture, close the rice cooker lid, and select the cook setting. Avoid opening the lid during the cooking process to ensure even cooking.

Garnish and serve

Once cooking is complete, open the lid and sprinkle 10gchopped green onions over the top. Stir gently to combine, breaking up the salmon into smaller pieces for a well-mixed, flavorful dish. Serve hot, and enjoy the comforting and aromatic salmon rice!

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