My Easy Salmon and Edamame Rice Cooker Recipe has quickly become one of my favorite weeknight dinners. It’s a simple, one-pot recipe that delivers on both flavor and convenience.
Everything cooks together in the rice cooker—salmon, edamame, and rice infused with soy sauce that gives the whole dish a rich, savory depth. Once it’s done, I like to flake the salmon and drizzle it with a little Kewpie mayo for added creaminess and umami.
To make it even more satisfying, I serve it with sliced avocado and sheets of roasted nori (Japanese word for seaweed). I’ll scoop up little bites of rice, salmon, and edamame, wrap them in nori, and it feels like a deconstructed sushi roll—hearty, cozy, and a little fun to eat. It’s the kind of meal that feels comforting but still a little special.
Also, if you do not have a rice cooker, don’t worry! You can also just make this in a pot as well. Just make sure that when everything is cooking, you close it with a lid to ensure the steam cooks the salmon.
And if you have leftovers of this dish?
It’s perfect for onigiri!
Just shape the rice mixture into balls or triangles, tuck in a little extra salmon if you want, and wrap in nori. It’s a great grab-and-go lunch or snack the next day, and another reason I keep coming back to this recipe again and again.
What Seaweed to Use
While eating this dish with nori (seaweed) is totally optional, I highly recommend it! Otherwise, you can eat this dish alone and it’s also delicious!
For this dish, seasoned nori snack packs are the perfect choice. They’re lightly salted, often brushed with sesame oil, and come pre-cut into small, crisp rectangles that make them ideal for wrapping bite-sized scoops of rice and toppings.
Unlike plain sushi nori, which is larger and unseasoned, these snack-sized sheets add an extra pop of umami and crunch without any prep.
Look for them in the snack or Asian section of your grocery store; they’re usually sold in packs of 6 – 12 sheets, sometimes labeled as “Japanese or Korean roasted seaweed” or “seasoned seaweed snacks.”
What Type of Rice to Use
Choosing the right type of rice can be confusing, especially with so many varieties available. From long-grain basmati to aromatic jasmine rice, each type has its own texture and flavor. In Japanese cooking, however, Japanese short-grain or medium-grain rice is almost always the go-to choice.
Short-grain rice, often labeled as sushi rice, is particularly prized for its soft and chewy texture, which pairs beautifully with traditional Japanese dishes. Medium-grain rice is a great alternative if short-grain isn’t available (I actually almost always use medium-grain myself because it’s generally cheaper where I live!). Both are ideal for recipes like this one, where the rice’s stickiness helps meld the flavors into every bite.
Recommended Rice Cookers
Do I need to have a fancy rice cooker to make this meal?
This is a question I am asked all the time. The answer is NO!
Just like anything, generally, the higher the quality, the better. But you can make my rice cooker meals in a cheap rice cooker!
Click on the photos of each of the respective the rice cookers to be taken to my rice cooker recommendations! I have the Tiger 5.5 cup rice cooker pictured. It can make over 10 servings of rice at a time.
While short-grain or medium-grain rice is the most traditional, you can also experiment with other types of rice.
Key Features to Look For in a Rice Cooker:
Steaming Basket or Tray: Allows you to steam vegetables or cook other ingredients while the rice cooks.
Multiple Cooking Functions: Ensure it has settings for steaming, slow cooking, and possibly even baking.
Non-Stick Inner Pot: Makes cleaning easier and prevents sticking.
Timer and Keep Warm Function: Useful for planning meals ahead of time and keeping them warm until you’re ready to eat.
Easy Salmon and Edamame Rice Cooker Recipe
- Total Time: 30 minutes
Description
A cozy one-pot rice cooker meal featuring salmon, edamame, and fluffy rice, simmered in soy sauce, and finished with creamy Kewpie mayo. Perfect for eating on its own, wrapping in nori or turning into onigiri!
Ingredients
- 1 cup rice (I recommend Japanese short-grain or medium grain rice for the most authentic Japanese experience!)
- Water (reduce water by 1/4 cup from usual rice cooker measurement; more on this in the recipe instructions)
- 1/4 cup soy sauce
- 1 cup edamame, shelled (it can be frozen or fresh)
- 1/2 lb salmon (it can be frozen or fresh)
- 1 tsp salt
- 1 tsp black pepper
- 2 tbsp kewpie mayo
- 1 avocado, cut in half and sliced
- Optional toppings/sides: Sriracha, roasted sesame seeds, nori (seaweed)
Instructions
- Rinse the rice thoroughly and place it in the rice cooker. Add water as you normally would for the rice you are using, but reduce the total amount by 1/4 cup to accommodate the soy sauce liquid.
- On top of the rice, layer the water, soy sauce, edamame, and salmon.
- Season the salmon with the salt and pepper.
- Turn on the rice cooker and cook as you normally would for rice. The rice will absorb all the flavors as it cooks alongside the salmon.
- Drizzle the salmon with kewpie mayo, fluff the rice, and serve it with sliced avocado. I like to also eat it with nori. I’ll scoop up little bites of the rice mixture, top with a slice of avocado, and wrap it up for a sort of deconstructed sushi roll. Garnish with roasted sesame seeds and sriracha.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 2
