Pink Salmon Rice Bowls (One-Pot Rice Cooker Meal)
A cozy, no-fuss rice cooker meal featuring Alaska pink salmon, butternut squash, kale, and mushrooms. The rice steams together with savory sauces for a fried rice-style bowl that's full of fall flavor
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Servings: 2
- Yield: 2 servings, or scale up for a family
Ingredients
- 1 cup rice
- 1¼ cups water
- 2 tablespoons oyster sauce
- 2 tablespoons Thai sweet chili sauce
- 2 teaspoons sesame oil
- 2 garlic cloves, minced
- 1 small shallot, minced
- 1 (6-ounce) pink salmon fillet (fresh or frozen)
- ⅓ cup butternut squash, peeled and cubed
- ¼ cup Tuscan kale, chopped
- ¼ cup beech mushrooms or other small mushrooms
- 2 eggs, beaten (optional)
For serving:
- Sliced scallions
- Sesame seeds
- Sriracha or chili crunch
Preparation
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Step 1 Rinse the rice
Place rice in a fine mesh sieve and rinse under cold water until the water runs clear. Transfer to a rice cooker.
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Step 2 Add flavor
Add water, oyster sauce, sweet chili sauce, sesame oil, garlic, and shallot. Stir gently to combine.
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Step 3 Layer the ingredients
Top with the salmon fillet, then layer on the squash, kale, and mushrooms.
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Step 4 Cook
Close the lid and press the “steam” or “white rice” button. When the rice finishes cooking, open the lid and pour in the beaten eggs (if using). Close the lid and steam for another 7–10 minutes until the egg is set.
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Step 5 Mix and serve
Use chopsticks or a spoon to break up the salmon and egg and stir everything together. Scoop into bowls and top with scallions, sesame seeds, and your favorite chili sauce. Don’t forget the crispy rice at the bottom—it’s the best part!
