Garlic Butter Salmon Rice Bowls (Rice Cooker Recipe) Recipe
This Garlic Butter Salmon Rice Bowl is a delicious and easy one-pot meal made using a rice cooker. Tender salmon fillet cooks perfectly on top of flavorful jasmine rice mixed with edamame, mushrooms, and infused with garlic, soy sauce, and oyster sauce. Finished with a fragrant garlic butter drizzle and furikake topping, this comforting dish combines savory, buttery, and umami flavors for a quick and satisfying dinner.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Rice Cooker
- Cuisine: Japanese-inspired
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 the rice: Thoroughly rinse the jasmine rice under cold water until the water runs clear. This removes excess starch and prevents the rice from becoming too sticky. Place the rinsed rice into your rice cooker bowl.
- Add flavorings 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 bowl. Stir gently to combine everything evenly with the rice.
- Top with salmon and seasoning: Place the salmon fillet directly on top of the rice mixture. Add the tablespoon of butter on top of the salmon. Season with salt and white pepper evenly over the salmon and rice.
- Cook in the rice cooker: Close the rice cooker lid securely. Select the Standard, White Rice, or Plain cooking mode and start the cycle. Let the rice cooker complete the cooking process, which typically takes around 40-50 minutes.
- Make the 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, cooking for 2 to 3 minutes until fragrant but not browned. Turn off the heat and set the garlic butter aside.
- Finish and serve: Once the rice cooker cycle ends, carefully open the lid. Drizzle the prepared garlic butter evenly over the cooked salmon and rice. Sprinkle furikake on top for extra flavor and garnish. Gently fluff the rice and mix everything together. Taste and adjust seasoning if desired. Serve warm and enjoy your flavorful garlic butter salmon rice bowl!
Notes
- Adjust water quantity based on your specific rice cooker’s instructions for perfect rice texture.
- Use any short-grain white rice as a substitute for jasmine rice if desired.
- Shimeji mushrooms can be swapped with shiitake, cremini, or button mushrooms.
- Furikake is a Japanese rice seasoning typically made from seaweed, sesame seeds, and dried fish; omit or replace if unavailable.
- Make sure not to burn the garlic when making the garlic butter sauce; cook on medium heat and watch carefully.
- To ensure the salmon is cooked to your liking, check with a fork when the rice is done; if needed, you can gently steam it further separately.
