Garlic Butter Salmon Rice Bowls (Rice Cooker Recipe) Recipe
This Garlic Butter Salmon Rice Bowl is a comforting and flavorful one-pot meal made easily in a rice cooker. Tender salmon fillet is cooked atop fragrant jasmine rice infused with soy sauce, oyster sauce, sesame oil, edamame, and mushrooms. A garlic butter sauce with green onions adds richness and an aromatic finish, while furikake topping adds a delicious umami crunch. Ready in under an hour, this recipe is perfect for a hassle-free, hearty dinner.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Instant Pot
- Cuisine: Japanese
Ingredients
Main 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 of your choice)
- 4 cloves garlic, minced
- 1 tbsp butter
- ½ tsp salt
- ½ tsp white pepper
- Furikake (for topping)
Garlic Butter Sauce
- 2 tbsp butter
- 4 cloves garlic, minced
- 1 green onion, chopped
Instructions
- Rinse and prepare rice: Rinse the jasmine rice thoroughly under cold water until the water runs clear to remove excess starch. Place the rinsed rice in your rice cooker bowl.
- Add seasonings and vegetables: Pour in water according to your rice cooker’s instructions for 2 cups of rice. Add light soy sauce, oyster sauce, sesame oil, edamame, shimeji mushrooms, and minced garlic into the rice cooker. Stir gently to combine all ingredients evenly.
- Add salmon and season: Place the salmon fillet directly on top of the rice mixture. Dot with 1 tablespoon of butter, then season the salmon with salt and white pepper.
- Start cooking: Close the rice cooker lid and select the Standard/White Rice or Plain Mode setting. Start the cooking process and let the rice cooker do its work, cooking the rice and salmon together.
- Make garlic butter sauce: While the rice cooker is working, melt 2 tablespoons of butter in a small saucepan over medium heat. Add minced garlic and chopped green onion, cook for 2-3 minutes until fragrant but not browned. Remove from heat and set aside.
- Finish and serve: When the rice cooker finishes, open the lid and drizzle the prepared garlic butter sauce over the rice and salmon. Sprinkle furikake on top for extra flavor. Gently fluff and combine all ingredients together. Taste and adjust seasonings if desired. Serve warm and enjoy your delicious garlic butter salmon rice bowl!
Notes
- Adjust water quantity according to your rice cooker’s specific instructions for perfect rice texture.
- You can substitute shimeji mushrooms with any mushroom variety you prefer.
- Furikake topping adds authentic Japanese umami flavor but can be omitted or replaced with sesame seeds if unavailable.
- This recipe is customizable with other vegetables like peas or bell peppers.
- Ensure salmon is fresh and of good quality for best results.
- If you don’t have oyster sauce, you can substitute with a mix of soy sauce and a pinch of sugar.
