Salmon Rice Bowls (Rice Cooker Recipe)

The perfect one-pot dinner for two! Salmon rice bowls in the rice cooker are an easy and healthy dinner with 35 grams of protein.

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Eight ingredients. One pot. Barely any dishes. And a whopping 35 grams of protein per bowl.

I could not be more excited to introduce you to the world one one-pot rice cooker meals.

Your healthy dinner has never been so effortless with this quick and easy cooking method. And this salmon rice bowl recipe made right in the rice cooker is super delicious too. As a Registered Dietitian, it’s one of my favorite dinners!

This salmon rice bowl is brimming with nutrition and super easy to make. And I promise, it’s healthy but doesn’t taste too healthy, so you’ll actually feel satisfied after eating it.

Why this salmon rice bowl works

• One pot
• Eight ingredients
• Made in the rice cooker
• Use store bought or homemade sauce
• Super customizable
• Surprisingly tasty

Ingredients in rice cooker salmon rice bowls

Sushi rice: You can use any short grain rice for this recipe. At my local store, my favorite is labeled as “sushi rice” or Japonica rice. Medium-grain rice like Calrose can also work.

Water: This is for cooking your rice. For a little extra flavor, feel free to use chicken or vegetable broth, or add a splash of soy sauce. You’ll be stirring everything with sauce after cooking, so don’t stress too much about your cooking liquid. I suggest a particular water to rice ratio in this recipe after testing in my rice cooker — but you know your machine best. Feel free to adjust the amount of water if needed!

Shelled edamame: You can find edamame that’s been removed from the shells in the frozen section of most grocery stores. I like using edamame for a protein and fiber boost. If you can’t find it, feel free to substitute with frozen peas.

Frozen corn kernels: Feel free to substitute with frozen peas or any small chopped frozen veggies you like. You could also use canned corn that’s been rinsed and drained.

Green onions: A few sliced green onions are added to the base of these sushi rice bowls in the rice cooker for extra flavor. Chop a few extra ones for topping your bowls too!

Cubed salmon: This recipe calls for about 8 ounces of cubed, raw salmon. You’ll want to make sure the skin and bones have been removed for the best texture. It doesn’t matter whether you use farmed or wild salmon for this recipe.

Stir fry sauce: The recipe gives you the option between store bought stir fry sauce or my easy homemade version. It’s truly great both ways! If you want to make the sauce yourself, you’ll need soy sauce, water, honey (or sugar), rice vinegar, chili crisp condiment, sesame oil, dried ginger, and fresh garlic.

Dietary restrictions

Gluten-free: Use gluten-free Tamari or soy sauce, and make sure your chili crisp is gluten-free.

Lower sodium: Use low sodium soy sauce.

Vegetarian: Leave the salmon out and top salmon rice bowls with a fried egg instead.

Sugar-free: Omit the honey from the sauce recipe or use a sugar-free stir-fry sauce.

What makes these salmon rice bowls healthy?

• Healthy fats — healthy omega-3 fatty acids from the salmon
• Added fiber — 4 grams of fiber per bowl from corn and edamame
• High protein — you’re getting 35 grams of protein to keep you full
• Micronutrients — B-vitamins, vitamin C, magnesium, and phytonutrients to support healthy cells
• Calorie-conscious — rice cooker salmon bowls are about 600 calories each for a filling but not too indulgent dinner

How to make one-pot salmon rice bowls in the rice cooker

Add washed rice, water, edamame, corn, and green onions to your rice cooker. Gently stir until ingredients are evenly distributed.

Place cubed salmon on top of rice mixture. Close the lid.

Set your rice cooker to the regular white rice setting. Cook as normal.

While that’s cooking, prepare your sauce. If you’re using store bought, measure and set aside. If you’re using my homemade recipe, whisk all ingredients in a small bowl or measuring cup and set aside.

When the rice is done cooking, pour in your sauce. Use the rice scooper to stir your rice until everything is evenly coated in sauce.

Transfer to serving bowls. Top with sesame seeds or raw green onions and enjoy!

Topping ideas for rice cooker salmon bowls

• White or black sesame seeds
• Sliced raw green onions
• Chili crisp condiment
• Furikake seasoning
• Sliced avocado
• Fried egg
• Sriracha

Make this recipe easier

• Portion and freeze salmon in advance. Buy a big Costco fillet of skinless boneless salmon. Cube and portion 8 ounces into freezer-safe bags, and freeze. When you want to make a salmon rice bowl in the rice cooker, simply defrost your salmon in a bowl of cold water for a few hours and get cooking!
• Use a pre-made stir-fry or Teriyaki sauce instead of making it yourself.

How to store rice cooker salmon rice bowls

You can store salmon bowl leftovers in the fridge for up to three days.

Open the lid of your rice cooker to let the meal cool. When it’s reached room temperature, transfer to a food container with a fitted lid. Refrigerate and heat up when you’re ready to eat!

To reheat: Transfer your one-pot salmon rice meal to a microwave-safe bowl. Splash with some water and cover with a paper towel. Microwave for 60-90 seconds or until heated through, stirring occasionally as needed. You could also re-heat in some oil on a pan for crispy fried rice.

Tips for the best salmon rice bowls (rice cooker)

• Use a rice cooker you’re comfortable with! Here’s mine.
• Resist the urge to add extra veggies. The wrong rice to veggie ratio can throw off the cooking process and ruin the texture.
• Cube your salmon in 1-inch chunks for best results.
• Use a really yummy store-bought sauce, or make my recipe. The sauce is key for flavor!

More easy healthy dinners

Frequently asked questions