Ingredients
- 1 cup uncooked white rice (short-grain, jasmine, or basmati)
- 1 ½ cups water
- 1–2 salmon filets (4–6 oz each)
- 4 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- ½ teaspoon sugar
- ½ teaspoon salt (adjust to taste)
- Optional Toppings:
- Chopped green onions
- Sesame seeds
- Furikake
- Optional Add-Ins / Sides:
- Fresh or frozen vegetables (peas, corn, edamame, or mixed vegetables)
- Air-fried or steamed broccoli
Instructions
Rice Cooker Method:
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Rinse rice under cold water until water runs mostly clear. Add rice and water to the rice cooker.
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Stir in garlic, soy sauce, sesame oil, sugar, and salt.
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Place salmon filets on top of the rice.
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Optional: Scatter fresh or frozen vegetables over the salmon.
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Close lid and cook on the white rice setting.
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Let rest for 5 minutes. Flake salmon gently and stir into the rice.
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Top with green onions, sesame seeds, and furikake or your favorite toppings. Serve immediately.
Instant Pot Method:
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Layer rice, water, and seasonings at the bottom, then top with salmon filets.
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Cook on Rice setting or Manual High Pressure for 4 minutes, then natural release for 10 minutes.
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Flake salmon and gently mix into rice. Add toppings before serving.
Notes
- Works with both rice cooker and Instant Pot.
- Frozen salmon is fine but thawing first gives better texture.
- Any rice type can be used—adjust water as needed (brown rice needs more water and time).
- Customize with toppings: avocado, fried egg, chili sauce, or extra sesame oil.
- Leftovers last up to 2 days in an airtight container; reheat with a splash of water to keep rice moist.
- Prep Time: 5 min
- Cook Time: 20 min