Description
This Garlic Butter Salmon Rice Bowl is a delicious one-pot meal made effortlessly in a rice cooker. Combining tender salmon fillet cooked atop flavorful jasmine rice infused with soy sauce, oyster sauce, sesame oil, edamame, and mushrooms, then finished with a fragrant garlic butter and green onion drizzle. Perfect for a comforting yet quick dinner that brings together savory Asian-inspired flavors in a single bowl.
Ingredients
Rice and Veggies
- 2 cups Jasmine rice (or any short-grain white rice)
- Water (adjust based on your rice cooker instructions)
- 2 tbsp light soy sauce
- 1 tbsp oyster sauce
- 1 tsp sesame oil
- 1 cup edamame
- 1 cup shimeji mushroom (or any mushroom of your choice)
- 4 cloves garlic (minced)
Salmon and Seasoning
- 1 salmon fillet
- 1 tbsp butter
- ½ tsp salt
- ½ tsp white pepper
Garlic Butter Topping
- 2 tbsp butter
- 4 cloves garlic (minced)
- 1 green onion (chopped)
- Furikake (for topping)
Instructions
- Prepare the Rice: Rinse the jasmine rice thoroughly under cold water until the water runs clear to remove excess starch, then place the drained rice into your rice cooker.
- Add Flavor and Veggies: Add the water according to your rice cooker’s instructions, then stir in light soy sauce, oyster sauce, sesame oil, edamame, shimeji mushrooms, and the minced garlic. Mix everything gently to combine evenly.
- Top with Salmon and Butter: Place the salmon fillet on top of the rice mixture. Dot the salmon with 1 tablespoon of butter, and season it with salt and white pepper evenly to enhance flavor during cooking.
- Cook the Rice and Salmon: Close the rice cooker lid and select the Standard or White Rice cooking mode (sometimes called Plain mode). Start the cooking process and allow the rice cooker to complete the cycle, cooking both rice and salmon simultaneously.
- Make Garlic Butter Sauce: While the rice and salmon cook, melt 2 tablespoons of butter in a small saucepan over medium heat. Add the minced garlic and chopped green onion, cooking gently for 2-3 minutes until fragrant and aromatic. Remove from heat and set aside.
- Finish and Serve: Once the rice cooker completes cooking, open the lid carefully. Drizzle the prepared garlic butter sauce over the rice and salmon, then sprinkle with furikake for a burst of umami flavor. Gently fluff and mix the rice to evenly distribute flavors. Taste and adjust seasoning with more salt or soy sauce if desired. Serve warm and enjoy your flavorful garlic butter salmon rice bowl.
Notes
- Use jasmine rice or any preferred short-grain rice for the best texture.
- Adjust water quantity based on your rice cooker’s instructions for perfect rice every time.
- The salmon cooks gently on top of the rice providing moisture and flavor – no need for separate cooking.
- Furikake topping adds a nice crunchy texture and umami boost but can be omitted or substituted with toasted sesame seeds.
- For a spicier kick, add a pinch of chili flakes in the garlic butter sauce.
- Make sure to rinse rice well to avoid gummy texture.
- Leftovers can be refrigerated and gently reheated in a microwave or skillet.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Rice Cooker
- Cuisine: Asian
