One-Pot Salmon Rice Bowl: Easy Weeknight Dinner (Rice Cooker or Instant Pot)

This One-Pot Salmon Rice Bowl is the ultimate weeknight dinner—simple, flavorful, and practically hands-off. You can make it entirely in a rice cooker or Instant Pot, and it comes together in about 30 minutes. The rice absorbs garlic, soy sauce, and sesame oil while the salmon gently steams on top, giving you a meal that feels comforting, satisfying, and effortless.

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Whether you’re cooking for yourself or a small family, this dish delivers a perfectly balanced dinner with minimal cleanup.

Why You’ll Love This Recipe

• One-Pot Convenience: No need to dirty multiple pots and pans. Everything cooks together in a single appliance.
• Flavorful with Minimal Effort: Garlic, soy sauce, and sesame oil infuse the rice while the salmon cooks to tender perfection.
• Flexible Add-Ins: Frozen or fresh vegetables can go straight on top of the rice for a complete meal.
• Customizable Toppings: Finish with sesame seeds, green onions, or your favorite seasoning blend. Avocado, chili sauce, or a fried egg also make great additions.
• Weeknight-Friendly: Minimal prep, no long marinades, and done in under 30 minutes.
• Works with Rice Cooker or Instant Pot: Follow the same basic steps, with slightly adjusted cooking times depending on your appliance.

Ingredients You’ll Need

• Rice: Any type works—short-grain, jasmine, or basmati. Brown rice is possible, but it will require more water and longer cooking time.
• Salmon: Fresh or thawed frozen salmon works best. Sockeye, flounder, or farmed salmon are all good options.
• Garlic: Freshly minced to give the rice a savory depth.
• Soy Sauce & Sesame Oil: Classic combo that creates a rich, aromatic base.
• Sugar & Salt: A small amount enhances and balances the flavors.
• Optional Toppings: Chopped green onions, sesame seeds, and furikake.
• Optional Add-Ins: Frozen or fresh vegetables like peas, corn, edamame, or a mixed blend.

Optional side ideas include air-fried or steamed broccoli, sautéed greens, or a simple salad for extra freshness.

How to Make Salmon Rice Bowl in a Rice Cooker

Ingredients (for 2-3 servings)

• 1 cup uncooked white rice
• 1 ½ cups water
• 1 salmon filet (around 6 oz)
• 2 cloves garlic, minced
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• ½ teaspoon sugar
• ½ teaspoon salt (adjust to taste)

Toppings (optional but recommended):

• Chopped green onions
• Sesame seeds
• Furikake

Optional sides/add-ins:

• Air-fried or steamed broccoli
• Fresh or frozen vegetables added directly to the rice cooker

Step-by-Step Instructions

1. Rinse the Rice: Wash the rice under cold water until the water runs mostly clear. Add the rice and water to the rice cooker.
2. Season the Rice: Stir in minced garlic, soy sauce, sesame oil, sugar, and salt to the rice and water.
3. Add the Salmon: Place the salmon filet directly on top of the rice.
4. Optional Veggies: Scatter fresh or frozen vegetables over the salmon if using.
5. Cook: Close the lid and select the white rice setting. Allow the rice cooker to complete its cycle.
6. Rest and Flake: Once done, let the rice rest for about 5 minutes. Open the lid, flake the salmon gently, and mix it into the rice.
7. Finish with Toppings: Sprinkle green onions, sesame seeds, and furikake, or any preferred toppings. Mix gently and serve immediately.

Instant Pot Variation

The Instant Pot works just as easily for this recipe.

• Layer Ingredients: Place rice, water, and seasonings at the bottom, then top with the salmon filet.
• Cook: Use the Rice setting or Manual High Pressure for 4 minutes, followed by a 10-minute natural release.
• Flake and Serve: Open, gently flake the salmon, stir it into the rice, and add your favorite toppings.

This method cooks the salmon gently while giving the rice full flavor, just like the rice cooker version.

Storage & Reheating Tips

• Store: Keep leftovers in an airtight container in the fridge for up to 2 days.
• Reheat: Microwave with a splash of water to prevent the rice from drying out. Stir gently and add fresh toppings for best flavor.

Tip: Salmon is at its best when fresh, but leftovers are still tasty for a quick lunch or dinner.

Frequently Asked Questions

Can I use frozen salmon?
Yes. For best results, thaw it first. If cooking from frozen, add a few extra minutes to ensure it’s cooked through.

Can I double this recipe?
Absolutely! Just make sure your rice cooker is large enough and maintain the rice-to-water ratio.

What types of rice work best?
All types work, but short-grain rice is ideal for its stickiness. Jasmine adds aroma, and basmati adds a slightly nutty flavor. Brown rice requires extra water and a longer cook time.

Can I add vegetables directly in the cooker?
Yes. Toss fresh or frozen vegetables over the rice and salmon for a complete one-pot meal.

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