Salmon Rice Bowls (One Pot Rice Cooker Meal)
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.
Ingredients
Salmon Rice Bowl
- ¾ cup uncooked sushi rice, washed and drained
- 1 ¼ cup water
- ½ cup frozen shelled edamame
- ½ cup frozen corn kernels
- 2 green onions, sliced
- 8 ounces raw skinless boneless salmon, cubed in 1-inch chunks
- ⅔ cup stir-fry sauce of choice, store bought or use the recipe below
Optional Stir-Fry Sauce
- 3 Tbsp soy sauce
- 3 Tbsp water
- 1 Tbsp rice vinegar
- 1 Tbsp honey
- 2-3 tsp chili crisp condiment, adjust to taste
- 2 tsp sesame oil
- 2 cloves garlic, minced
- ⅛ tsp dried ginger
Optional Toppings
- sesame seeds
- sliced green onions
Equipment
Instructions
- Add rinsed 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. Your rice cooker should set the time automatically -- this will differ by device.
- 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!
Calories: 616kcal, Carbohydrates: 78g, Protein: 35g, Fat: 17g, Saturated Fat: 2g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 7g, Cholesterol: 62mg, Sodium: 1657mg, Potassium: 966mg, Fiber: 4g, Sugar: 12g, Vitamin A: 184IU, Vitamin C: 4mg, Calcium: 90mg, Iron: 4mg