Description
This Garlic Butter Salmon Rice Bowl is a comforting and flavorful one-pot meal made easy with a rice cooker. Tender salmon fillet steams atop savory jasmine rice enhanced with soy sauce, oyster sauce, sesame oil, edamame, and mushrooms. Topped with a fragrant garlic butter sauce and furikake, this dish is perfect for a simple yet satisfying dinner.
Ingredients
Main Ingredients
- 1 salmon fillet
- 2 cups jasmine rice (or any short-grain white rice)
- Water (as needed according to your rice cooker instructions)
- 2 tbsp light soy sauce
- 1 tbsp oyster sauce
- 1 tsp sesame oil
- 1 cup edamame
- 1 cup shimeji mushrooms (or any mushrooms of your choice)
- 4 cloves garlic, minced
- 1 tbsp butter
- ½ tsp salt
- ½ tsp white pepper
Garlic Butter Sauce
- 2 tbsp butter
- 4 cloves garlic, minced
- 1 green onion, chopped
Toppings
- Furikake (for garnish)
Instructions
- Prepare the rice: Rinse the jasmine rice thoroughly under cold water until the water runs clear to remove excess starch. Place the rinsed rice into your rice cooker bowl.
- Add flavorings and vegetables: Pour in water as per your rice cooker’s instructions for 2 cups of rice. Add light soy sauce, oyster sauce, sesame oil, edamame, shimeji mushrooms, and 4 minced garlic cloves into the rice cooker bowl. Stir gently to combine all ingredients evenly with the rice.
- Place the salmon and butter: Lay the salmon fillet directly on top of the rice mixture. Dot the salmon with 1 tablespoon of butter, then season the salmon and rice surface with ½ teaspoon salt and ½ teaspoon white pepper.
- Start cooking: Close the rice cooker lid and select the Standard/White Rice or Plain Mode setting. Start the cooking cycle and let the rice cooker do its work.
- Make the garlic butter sauce: While the rice is cooking, heat 2 tablespoons of butter in a small saucepan over medium heat. Add the minced garlic and chopped green onion and sauté for 2 to 3 minutes until fragrant but not browned. Turn off the heat and set the garlic butter sauce aside.
- Finish and serve: When the rice cooker signals the end of cooking, open the lid carefully. Drizzle the garlic butter sauce evenly over the rice and salmon, then sprinkle the furikake topping on for extra flavor and texture. Gently fluff the rice and mix everything together slightly. Taste and adjust seasoning if needed. Serve warm and enjoy your delicious garlic butter salmon rice bowl!
Notes
- You can substitute shimeji mushrooms with other mushrooms such as button, cremini, or shiitake according to preference.
- Adjust the amount of water for rice based on your rice cooker’s instructions and rice type.
- Furikake is a Japanese seasoning blend that adds umami and crunch, but you may skip or replace it with toasted sesame seeds or chopped nori.
- For a lower sodium version, use low sodium soy sauce and reduce added salt.
- This recipe works with other types of white rice, but jasmine rice is recommended for its fragrance.
