Rice Cooker Miso Salmon
When time is short but you still want something nourishing, Rice Cooker Miso Salmon is the answer. It’s a one-pot meal where everything cooks together in the rice cooker — no need for multiple pans or standing over the stove. The salmon turns out tender, the rice soaks up all the flavour, and dinner is ready with minimal effort, making it perfect for busy weeknights.
Serves
3
Prep time
5 minutes
Cooking time
20 minutes
Ingredients
- 500g salmon fillets
For the Miso Marinade:
- 2 tbsp miso paste
- 1 tbsp soy sauce
- 1 tsp grated ginger
- 1 tsp grated garlic
- 1 tbsp honey
- 1 tsp sesame oil (optional)
For the Rice Cooker:
- 1 cup rice (jasmine or sushi rice)
- 1 ¼ cups water
- ¾ cup frozen edamame beans
- 1 spring onion, sliced
- 1 bok choy, chopped
To Serve:
- Sesame seeds
- Kewpie mayonnaise
- Sriracha sauce
Directions
- In a small bowl, mix together the miso paste, soy sauce, ginger, garlic, honey, and sesame oil (if using). Coat the salmon fillets in the marinade and let them sit for about 15–20 minutes.
- Rinse the rice under cold water until the water runs clear. Add the rice to the rice cooker along with the water. Place the frozen edamame beans, sliced spring onion, and chopped bok choy on top of the rice.
- Place the marinated salmon fillets on top of the vegetables in the rice cooker. Close the lid and set the rice cooker to cook. The salmon will steam and cook along with the rice and vegetables. This should take about 25–30 minutes, depending on your rice cooker.
- Once cooked, fluff the rice with a fork, then break up the salmon fillets into bite-sized pieces in the rice cooker. Gently stir everything together to combine the flavours.
- Serve the mixture in bowls, and drizzle with a little Kewpie mayonnaise, a dash of sriracha, and sprinkle sesame seeds on top.
Ingredients
- 500g salmon fillets
For the Miso Marinade:
- 2 tbsp miso paste
- 1 tbsp soy sauce
- 1 tsp grated ginger
- 1 tsp grated garlic
- 1 tbsp honey
- 1 tsp sesame oil (optional)
For the Rice Cooker:
- 1 cup rice (jasmine or sushi rice)
- 1 ¼ cups water
- ¾ cup frozen edamame beans
- 1 spring onion, sliced
- 1 bok choy, chopped
To Serve:
- Sesame seeds
- Kewpie mayonnaise
- Sriracha sauce
Directions
- In a small bowl, mix together the miso paste, soy sauce, ginger, garlic, honey, and sesame oil (if using). Coat the salmon fillets in the marinade and let them sit for about 15–20 minutes.
- Rinse the rice under cold water until the water runs clear. Add the rice to the rice cooker along with the water. Place the frozen edamame beans, sliced spring onion, and chopped bok choy on top of the rice.
- Place the marinated salmon fillets on top of the vegetables in the rice cooker. Close the lid and set the rice cooker to cook. The salmon will steam and cook along with the rice and vegetables. This should take about 25–30 minutes, depending on your rice cooker.
- Once cooked, fluff the rice with a fork, then break up the salmon fillets into bite-sized pieces in the rice cooker. Gently stir everything together to combine the flavours.
- Serve the mixture in bowls, and drizzle with a little Kewpie mayonnaise, a dash of sriracha, and sprinkle sesame seeds on top.
Helpful Tips
Storage
Substitutions
- If you want to make this even more veggie-packed, throw in some extra greens like spinach or kale. Just chop them up and add them to the rice cooker with the bok choy. Or if you’re not a fan of edamame, throw in some frozen peas and carrots instead.
- Adjust the sweetness: If you prefer a sweeter dish, you can increase the amount of honey in the marinade. If you like it more savoury, cut back on the honey or skip it entirely.
- Use sushi rice for better texture: Sushi rice tends to be stickier and gives a better texture for dishes like this. If you don’t have sushi rice, any long-grain rice will work just fine
Serving Suggestions
Watch How to Make It
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Dinner
Weeknight dinners
30 minutes or less
One-Pan / One-Pot
Seafood
Asian