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  • Writer's pictureSuzanne Sng

Rice cooker salmon rice

Updated: Jun 25, 2020

Salmon is a weekly affair in this household and I am always trying to find new ways of cooking the fish besides throwing it into the oven. This is my favourite because it is so easy and tasty.

Serves 3 to 4


  • 1 cup Japanese rice

  • 1 scant cup water

  • 2 tablespoons soya sauce

  • 1 tablespoon mirin

  • 1 tablespoon cooking sake

  • 1 teaspoon oyster sauce

  • 1 teaspoon fish sauce

  • 1 onion, sliced

  • 4-5 cloves of garlic, sliced

  • 1 cup frozen peas or corn

  • 4 slices salmon

Add all the ingredients except the salmon and frozen peas to the rice cooker and mix well.

Place the salmon on top and start the rice cooker in the usual mode. About 10 minutes before the end of the cooking time, open the lid and remove the salmon skin (if it has skin), then mix in the frozen peas.

When the rice cooker is done, give everything a good mix in the pot and serve with spring onions and a squeeze of lemon. Also very good with Thai sweet chilli or togarashi and yuzu powder.

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