One-Pot Easy Salmon Rice Bowl (Rice Cooker or Instant Pot)

This is the ultimate lazy-but-delicious meal. Last night, I tossed rice, salmon, garlic, and a few pantry staples in my rice cooker (you can also use an Instant Pot!), pressed start, and walked away. By the time the rice was fluffy and the salmon perfectly cooked, all I had to do was stir it together and sprinkle on my favorite toppings.

Why You'll Love This Recipe

• One-pot wonder - Everything cooks right in the rice cooker! Just toss in your ingredients, press start, and walk away.
• Hands-off but flavorful - The rice absorbs garlic, soy sauce, and sesame oil while the salmon gently steams on top. When it's done, all you do is mix and top.
• Flexible with add-ins - Toss in frozen veggies right on top of the rice before cooking. No chopping required, and dinner is still hands-off.
• Customizable toppings - I love finishing it with green onions, sesame seeds, and furikake, but you can easily add your favorites-think avocado, chili crisp, or even a fried egg.
• Weeknight-friendly - No fancy prep, no long marinating, and no pile of dirty dishes. Just a cozy, satisfying bowl in about 30 minutes.
• Works in both rice cooker and Instant Pot - Use whichever appliance you already own. The steps are the same, and the Instant Pot cooks it up in just a few minutes.

Ingredients You'll Need

• Rice - You can really use any rice you like! I used a Taiwanese short-grain rice, but jasmine, basmati, or even brown rice all work too. Just note that different types of rice may need slightly different water ratios (and brown rice will take longer to cook).
• Salmon - I used sockeye, but flounder, farmed salmon, or any mild fish would work.
• Garlic - Minced fresh garlic infuses the rice with savory flavor.
• Soy sauce + sesame oil - The classic duo that makes the base rich and aromatic.
• Sugar + salt - A touch of balance so the flavors pop.
• Toppings (optional but recommended): Green onions, sesame seeds, and furikake take it from simple to addictive.
• Optional side: I served it with air fryer broccoli on the side for some greens, but you can use whatever veggie you like-or skip it if you want to keep it super minimal.
• Veggies (optional) - You can toss in fresh or even frozen vegetables (like peas, corn, edamame, or a frozen mix) right into the rice cooker for an all-in-one meal.

How to cook Easy Salmon Rice Bowl in the Rice Cooker (Step by Step)

First, gather your ingredients:

• 1 cup uncooked white rice
• 1 ½ cups water
• 1 filet salmon (about 6 oz - sockeye, flounder, or farmed salmon all work)
• 2 cloves garlic, minced
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• ½ teaspoon sugar
• ½ teaspoon salt (adjust to taste)
• Toppings (optional but recommended):
  • Chopped green onions
  • Sesame seeds
  • Furikake
• Optional sides/add-ins:
  • Air fryer broccoli on the side
  • Fresh or frozen veggies (peas, corn, edamame, or mixed vegetables) added directly into the rice cooker

Rinse the rice until water runs mostly clear. Add rice and water to the rice cooker.

Season the base: Stir in garlic, soy sauce, sesame oil, sugar, and salt.

Add salmon: Place the salmon filet right on top of the rice.

(Optional) Add veggies: Toss in fresh or frozen vegetables directly on top.

Cook: Close the lid and press start (white rice setting).

Rest & mix: Let it sit for 5 minutes after cooking. Open, flake the salmon, and gently stir into the rice.

Add toppings & mix: Sprinkle with green onions, sesame seeds, and furikake or your preferred toppings and mix well.

Remove from heat and serve!

Instant Pot Variation

Follow the same layering (rice + water + seasonings at the bottom, salmon on top). Cook on Rice setting, or Manual High Pressure for 4 minutes, then let it naturally release for 10 minutes. Flake salmon, add your fave seasonings, and stir before serving.

Storage & Reheating

• Store: Keep leftovers in an airtight container in the refrigerator for up to 2 days.
• Reheat: Microwave with a splash of water to keep the rice from drying out. Stir gently and add extra toppings (like fresh green onions or furikake) to brighten it back up.
• Note: Since fish doesn't reheat as well as meat, it's best enjoyed fresh, but it still makes a tasty next-day lunch.

FAQ

Can I make this in the Instant Pot instead of a rice cooker?
Yes! Use the Rice function (or manual high pressure for 4 minutes, natural release 10 minutes). Layer the rice + water + seasonings at the bottom, then place the salmon on top. Just like the rice cooker, the salmon will cook gently as the rice finishes.

Can I use frozen salmon?
Yes! In fact that's what I usually use! So you will want to thaw it for the best texture, but technically you can cook it from frozen-just add a few extra minutes to the cooking time.

Can I double this recipe?
Definitely. Just make sure your rice cooker is large enough, and keep the rice-to-water ratio the same.

Can I add vegetables right in?
Yes-you can toss fresh or frozen veggies (like peas, corn, edamame, or a mixed blend) on top of the rice before cooking for a true one-pot meal.

What kind of rice works best?
You can really use any rice you like! I used a Taiwanese short-grain rice, but jasmine is great for its aroma, and basmati also works well. Brown rice is possible too-just add extra water and expect a longer cook time. The main thing to remember is that different types of rice may need slightly different water ratios.

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One-Pot Easy Salmon Rice Bowl (Rice Cooker or Instant Pot Recipe)

Yield: 2-3 servings

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

This one-pot salmon rice bowl is the ultimate easy weeknight dinner! Rice, salmon, garlic, soy sauce, and sesame oil cook together in the rice cooker for a flavorful, hands-off meal. Just flake the salmon, stir, and finish with toppings like green onions, sesame seeds, and furikake.

Print

Ingredients

• 1 cup uncooked white rice (I used Taiwanese short-grain rice, but any rice works—just adjust water as needed)
• 1 ½ cups water
• 2 filet salmon (about 4 oz)
• 4 cloves garlic, minced
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• ½ teaspoon sugar
• ½ teaspoon salt (adjust to taste)

Toppings (optional but recommended):

• Chopped green onions
• Sesame seeds
• Furikake

Optional sides/add-ins:

• Air-fried or steamed broccoli on the side
• Fresh or frozen veggies (peas, corn, edamame, or mixed vegetables) added directly into the rice cooker

Instructions

1. Rinse the rice until the water runs mostly clear. Add rice and water to the rice cooker.
2. Stir in garlic, soy sauce, sesame oil, sugar, and salt.
3. Place the salmon filet on top of the rice.
4. (Optional) Scatter fresh or frozen vegetables directly on top.
5. Close the lid and cook on the white rice setting.
6. When finished, let the rice rest for 5 minutes.
7. Open, flake the salmon, and gently mix it into the rice.
8. Sprinkle with green onions, sesame seeds, and furikake before serving.

Notes

• Works in both rice cooker and Instant Pot! For the Instant Pot: layer rice + water + seasonings at the bottom, salmon on top. Cook on Rice setting, or Manual High Pressure for 4 minutes with a 10-minute natural release. Fluff, flake salmon, and stir before serving.
• You can use any rice, but adjust the water ratio depending on the type. Brown rice requires extra water and a longer cooking time.
• Frozen salmon works, but thawing first gives the best texture. If cooking from frozen, add a few extra minutes.
• Toppings are flexible—try avocado, chili crisp, or even a fried egg.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Wan Ja Shan Organic Aged Soy Sauce, 33.8fl.oz
• 
  Kadoya Pure Sesame Oil, 22.10 Fluid Ounce
• 
  Fusion Select Roasted White Sesame Seeds - Natural Toasted Sesame Seeds - Crispy, Crunchy, Nutty Taste for Asian, Mediterranean & Middle Eastern Cuisine - Salad, Soup, Noodle & Sushi Topping
• 
  JFC Salmon Fumi Furikake Rice Seasoning, 1.7 Ounce

Nutrition Information:

Yield: 2 Serving Size: ½ of pot
Amount Per Serving: Calories: 602Total Fat: 14.2gSaturated Fat: 2.5gTrans Fat: 0gUnsaturated Fat: 11.7gCholesterol: 58mgSodium: 1078mgCarbohydrates: 82.5gNet Carbohydrates: 81gFiber: 1.5gSugar: 1.2gProtein: 30g

The nutrition information for this recipe is an approximate total per serving. Please double check the nutrition information for your exact ingredients and brands for more precise nutrition information. Keep in mind that if there is a marinade, often times not all the ingredients will be consumed.

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More Delicious Salmon Recipes!

If you love salmon, here are some of my other fave Salmon recipes!

• Salmon with Green Onions, Garlic, Soy Sauce - a quick stovetop salmon dish flavored with garlic, ginger, soy sauce, and rice wine.
• Pan Seared Salmon with Spinach and Mushrooms - crispy salmon paired with garlicky spinach and earthy mushrooms.
• Pan Fried Miso Salmon - rich miso-marinated salmon pan-fried to golden perfection.
• Salmon Fried Rice - an easy way to use leftover rice and salmon with frozen veggies for a quick one-pan meal.

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