This Miso Salmon Rice combines the delicate, savory flavors of Japanese miso with the rich, buttery taste of salmon, creating a comforting and nutritious meal with minimal prep and cleanup. Made entirely in the rice cooker, this one-pot recipe simplifies Japanese flavors into a quick and easy dish. The rice absorbs the miso and salmon juices, infusing each grain with umami-packed flavor for a deliciously satisfying meal!
Welcome to my 14 Days “One Pot Around the World Series” where I will show you how I cook international cuisines with just a rice cooker! With minimal prep and cleanup, these one-pot rice cooker recipes are perfect for busy weeknights. Just toss in your ingredients, press a button, and let your rice cooker do the work.
Why Use a Rice Cooker?
Rice cookers are surprisingly versatile and perfect for creating easy, low-effort meals. Unlike the stovetop, a rice cooker offers an automated cooking process that’s perfect for cooking pasta evenly without needing constant stirring or adjusting heat levels.
*** Dear friends who use instant pot (I use Duo Mini 3QT)
convert 3/4 cup to 2/3 cup of water/ chicken stock for every 3/4 cup of rice, keep seasoning the same, and cook on low-pressure rice mode with the vent open for 6 minutes. ❤
My instant Pot: https://amzn.to/48L1ciV
My Rice Cooker: https://amzn.to/4eS3Cyn
My Clay Pot: https://amzn.to/3Z4Shp5
Day 12: Japan-Miso Salmon Rice
Ingredients:
- 3/4 cup of rice
- 1/4 onion, chopped
- 1⁄2 cup carrot, shredded
- 1/2 cup Edamame
- 1/2 lb Salmon
- 1⁄2 cup broccoli
- 1⁄2 cup brown beech mushroom
Salmon Marinate:
- 1.5 Tablespoons red miso
- 1 Tablespoons honey
- 1 Tablespoons soy sauce
- 1 Tablespoons fresh squeezed lemon juice
- 1 tbsp juice from grated ginger
Base:
- 3/4 cup dashi Stock/ water
- The miso paste from the marinate
Steps:
- Clean and marinate Salmon for at least one hour
- Mix soup base ingredients together in a bowl
- Cut all the vegetables into small cubes, I did 1/3 inch for my toddlers, but you can cut it bigger if you desire
- Wash 3/4 cup of rice and add them to the pot
- Add cut vegetables and the marinated salmon on top of the rice
- Add soup base
- Cover the lid and turn on the cooker to regular rice mode
- Once the machine beeps and everything is cooked, mix them, and enjoy!
Tips for Success
- Choose fresh salmon: Salmon with the skin on will keep the fillet moist and flavorful.
- Miso options: White miso is milder and sweeter, while red miso for a stronger flavor if you prefer.
- Extra toppings: For added crunch, top with crispy shallots or a drizzle of sesame oil.
Enjoy!
This one-pot Miso Salmon Rice brings the authentic flavors of Japanese cuisine to your table effortlessly. With tender salmon, savory miso-infused rice, and bright toppings, it’s a balanced and nourishing
One-Pot Rice Cooker Miso Salmon Rice
Equipment
- Rice cooker
- knife
- Cutting Board
Ingredients
Ingredients:
- ¾ cup rice
- ¼ onion chopped
- ½ cup carrot shredded
- ½ cup Edamame
- ½ lb Salmon
- ½ cup broccoli
- ½ cup brown beech mushroom
Salmon Marinate:
- 1.5 tbsp red miso
- 1 tbsp honey
- 1 tbsp soy sauce
- 1 tbsp fresh squeezed lemon juice
- 1 tbsp juice from grated ginger
Soup Base:
- ¾ cup dashi Stock/ water
- The miso paste from the marinate
