Creamy, comforting, and packed with umami - this Rice Cooker Salmon Rice Bowl is made entirely in one pot in the rice cooker. Topped with a sweet-and-spicy gochujang sauce inspired by bibimbap, it’s an easy, flavourful one-pot meal that feels indulgent but takes barely any effort.
Jump to:
Why You'll Love This Recipe
This rice cooker version of fried rice gives you all the flavour and comfort of takeout - without ever touching a pan. It’s quick, satisfying, and totally fool-proof.
- Completely hands-off - your rice cooker does all the work.
- Healthy, wholesome, and balanced with grains, protein, and veggies in every bite.
- Great for using up leftover ingredients in the fridge.
- Light, savoury, and surprisingly flavourful with minimal oil.
- Perfect for busy weeknights or easy meal prep.
Ingredients
- Rice: Short- or medium-grain rice for that sticky, sushi-like texture.
- Liquid base: Vegetable broth or water, plus soy sauce, sesame oil, and rice vinegar for umami flavour.
- Protein: A fresh salmon fillet placed directly on top of the rice.
- Veggies: Edamame, carrots, corn, and green onions - colourful and nutrient-rich.
- Sauce (optional): A quick gochujang mix with soy sauce, sesame oil, honey, garlic, and vinegar for a sweet-spicy finish.
- Toppings: Kewpie mayo, sesame seeds, roasted seaweed flakes, and extra green onions.
See recipe card below for exact quantities.
Instructions
STEP 1: Rinse short- or medium-grain rice and add it to the rice cooker with broth and seasonings.
STEP 2: Place the salmon fillet on top and surround it with your veggies.
STEP 3: Close the lid and cook - a standard rice cooker should take about 25-30 minutes.
STEP 4: When done cooking, check salmon to ensure it's cooked in the middle. Internal temperature should read 145°F (63°C).
STEP 5: Flake the salmon into the rice and gently mix everything together.
STEP 6: Drizzle with Kewpie mayo or top with sesame seeds, seaweed, and green onions.
STEP 7: (Optional) Make a quick gochujang sauce, drizzle over the rice, and enjoy!
Storage and Equipment
Store leftovers in an airtight container in the fridge for up to 3-4 days, or freeze for up to 2 months. Reheat in the microwave or on the stovetop with a splash of water to bring back the moisture.
For equipment, you'll need a rice cooker! Any rice cooker will work just fine. I personally use a simple Aroma 3-Cup Rice Cooker which has no fancy functions - just a simple switch. It's the perfect size for this recipe - it's affordable, produces consistent results, and has capacity to make a few servings at a time. If you’re cooking for a larger family or batch cooking, the Aroma 8-Cup Rice Cooker is a great option for the extra capacity. For an upgrade pick, I recommend a Zojirushi 5.5-Cup Rice Cooker for its premium quality, advanced grain settings, and ability to make delicious, quality rice.
Toasty's Tips
- Use short- or medium-grain rice for that sticky, sushi-like texture.
- If your salmon fillet is thick, slice it into smaller portions for even cooking.
- After cooking, flake the salmon gently so you don’t mash the rice.
- Adjust the gochujang sauce to taste — add more honey for sweetness or water to thin it out.
- For an extra layer of flavour, drizzle with Kewpie mayo before serving.
- Serve with roasted seaweed sheets to make bite-sized wraps for a delicious snack!
Other Recipes to Try:
Looking for other Rice Cooker recipes like this? Try these:
📖 Recipe
Rice Cooker Salmon Rice Bowl (with Gochujang Sauce)
Suggested Equipment
- Aroma 3-Cup Rice Cooker - my go-to budget pick
- Zojirushi 3-Cup Rice Cooker - upgrade pick
Ingredients
Grains
- 1 cup white rice - short- or medium-grain (or your choice)
Liquid
- 1 cup vegetable broth - or water, or other broth
Seasonings
- 2 teaspoon soy sauce
- ½ teaspoon sesame oil
- ½ teaspoon rice vinegar - optional
Vegetables
- ½ cup edamame - shelled
- ¼ cup carrots - diced
- ¼ cup corn - frozen, fresh or canned
- 2 tablespoon green onions - chopped
Protein
- 5 oz salmon fillet - raw
Gochujang sauce
- 2 tablespoon gochujang (Korean chili paste)
- 1 tablespoon light soy sauce
- 1 tablespoon sesame oil
- ½ tablespoon rice vinegar
- ½ tablespoon honey
- 1 garlic clove - minced
- 1-2 tablespoon water - to thin out the sauce as needed, if too thick
Toppings
- Kewpie mayo, sesame seeds, roasted seaweed flakes, and green onions - your choice of toppings
Instructions
- Rinse short- or medium-grain rice and add it to the rice cooker with broth and seasonings.
- Place the salmon fillet on top and surround it with your veggies.
- Close the lid and cook - a standard rice cooker should take about 25-30 minutes.
- When done cooking, check salmon to ensure it's cooked in the middle. Internal temperature should read 145°F (63°C).
- Flake the salmon into the rice and gently mix everything together.
- Drizzle with Kewpie mayo or top with sesame seeds, seaweed, and green onions.
- (Optional) Make a quick gochujang sauce, drizzle over the rice, and enjoy!
Notes
- Watch the step-by-step video tutorial here.
- Use short- or medium-grain rice for that sticky, sushi-like texture.
- If your salmon fillet is thick, slice it into smaller portions for even cooking.
- After cooking, flake the salmon gently so you don’t mash the rice.
- Adjust the gochujang sauce to taste — add more honey for sweetness or water to thin it out.
- For an extra layer of flavour, drizzle with Kewpie mayo before serving.
- Serve with roasted seaweed sheets to make bite-sized wraps for a delicious snack!
STEP-BY-STEP VIDEO
You can find step-by-step video tutorials for all of my recipes on my YouTube Channel. There you'll find many more tips and tricks to help you along!
Nutrition
Note: Nutrition information is automatically calculated, so should only be used as an approximation.
Comments
No Comments