I’m all about easy meals, especially when I’m sore from a game and just want something quick and healthy. That’s why I love Rice Cooker Miso Salmon. It’s a one-pot wonder that lets me throw everything in and click “cook” — no need to stand over a hot stove. It’s become my go-to for busy week days when I need a meal that’s simple but still hits the spot.
Why you’ll love my Rice Cooker Miso Salmon
One-pot cooking: Everything cooks together in the rice cooker, so you don’t need multiple pans or to stand at the stove.
Quick and easy: Just prep the salmon and let the rice cooker do the hard work. Perfect for busy weeknights.
Customisable: Feel free to swap out vegetables depending on what you’ve got on hand (like spinach, peas, or carrots).
Great for recovery: The salmon is packed with omega-3s and a good source of protein.
Tips for the best Rice Cooker Miso Salmon
Add extra veggies: If you want to make this even more veggie-packed, throw in some extra greens like spinach or kale. Just chop them up and add them to the rice cooker with the bok choy. Or if you’re not a fan of edamame, throw in some frozen peas and carrots instead.
Adjust the sweetness: If you prefer a sweeter dish, you can increase the amount of honey in the marinade. If you like it more savoury, cut back on the honey or skip it entirely.
Use sushi rice for better texture: Sushi rice tends to be stickier and gives a better texture for dishes like this. If you don’t have sushi rice, any long-grain rice will work just fine.
I’d love to see how you make this recipe your own! Tag me on Instagram with your version, or leave a comment with your favourite ingredients to add!
Macro Breakdown (based on 1 serving):
Calories: 450 kcal
Protein: 30g
Carbs: 50g
Fat: 15g
Nutritional information is an estimate and may vary based on portion size and ingredients used. For personalised advice, please consult a qualified nutritionist or healthcare professional.
Rice Cooker Miso Salmon
3
servings5
minutes20
minutesIngredients
500g salmon fillets
- For the Miso Marinade:
2 tbsp miso paste
1 tbsp soy sauce
1 tsp grated ginger
1 tsp grated garlic
1 tbsp honey
1 tsp sesame oil (optional)
- For the Rice Cooker:
1 cup rice (jasmine or sushi rice)
1 ¼ cups water
¾ cup frozen edamame beans
1 spring onion, sliced
1 bok choy, chopped
- To Serve:
Sesame seeds
Kewpie mayonnaise
Sriracha sauce
Directions
- In a small bowl, mix together the miso paste, soy sauce, ginger, garlic, honey, and sesame oil (if using). Coat the salmon fillets in the marinade and let them sit for about 15–20 minutes.
- Rinse the rice under cold water until the water runs clear. Add the rice to the rice cooker along with the water. Place the frozen edamame beans, sliced spring onion, and chopped bok choy on top of the rice.
- Place the marinated salmon fillets on top of the vegetables in the rice cooker. Close the lid and set the rice cooker to cook. The salmon will steam and cook along with the rice and vegetables. This should take about 25–30 minutes, depending on your rice cooker.
- Once cooked, fluff the rice with a fork, then break up the salmon fillets into bite-sized pieces in the rice cooker. Gently stir everything together to combine the flavours.
- Serve the mixture in bowls, and drizzle with a little Kewpie mayonnaise, a dash of sriracha, and sprinkle sesame seeds on top.
