AuthorBiteSizedUpgrade your everyday baon with this flavorful and fuss-free Rice Cooker Miso Salmon—a one-pot wonder that’s healthy, satisfying, and packed with umami goodness. With just a handful of pantry staples and minimal effort, you’ll get tender, miso-glazed salmon and perfectly cooked rice, all done in your trusty rice cooker. It’s the kind of meal that tastes like it came from a Japanese restaurant, but is easy enough to prep at home—even on a weekday morning.
It all starts with a bold miso marinade made from miso paste, mirin, soy sauce, sesame oil, brown sugar, garlic, and ginger. This mixture is rubbed generously onto salmon fillets, soaking in all the sweet-savory flavor while you prep the rice. In the rice cooker pot, the grains are combined with a simple chicken broth (from a dissolved bouillon cube and hot water), a splash of soy sauce, and a mix of frozen vegetables plus fresh spinach—adding both nutrition and color without extra chopping.
Once the salmon is gently laid on top of the uncooked rice, everything cooks in one go. As the rice steams and fluffs up, the salmon becomes tender and juicy, while its marinade melts into the rice, infusing every bite with rich miso flavor. The result is a perfectly balanced, all-in-one meal that feels fancy but is incredibly practical for baon—no extra pans, no fuss, and no compromise on taste.
When it’s done, just fluff the rice, plate the salmon, and garnish with sesame seeds and green onions for that final pop of freshness. This Rice Cooker Miso Salmon isn’t just a time-saver—it’s a flavorful, nutritious, and budget-friendly lunch that travels well and reheats like a dream. Rice cooker magic, with a gourmet twist!
In a small bowl, mix miso paste, mirin, soy sauce, sesame oil, brown sugar, garlic, and ginger until smooth.
Rub mixture generously onto the salmon fillets. Set aside and let it marinate for at least 20 minutes.
Dissolve the chicken cube in hot water and add the soy sauce. Pour the rice and chicken broth mixture into the rice cooker pot. Add the frozen vegetables and spinach leaves.
Gently place the marinated salmon fillets on top of the uncooked rice. You can spoon a bit more of the marinade over the salmon.
Start your rice cooker on the regular or "white rice" setting. Let it cook completely. The salmon will steam and infuse the rice with its juices and miso flavor.
When done open the lid, fluff the rice gently, and serve the salmon on top. Garnish with green onions and sesame seeds.
Ingredients
Directions
In a small bowl, mix miso paste, mirin, soy sauce, sesame oil, brown sugar, garlic, and ginger until smooth.
Rub mixture generously onto the salmon fillets. Set aside and let it marinate for at least 20 minutes.
Dissolve the chicken cube in hot water and add the soy sauce. Pour the rice and chicken broth mixture into the rice cooker pot. Add the frozen vegetables and spinach leaves.
Gently place the marinated salmon fillets on top of the uncooked rice. You can spoon a bit more of the marinade over the salmon.
Start your rice cooker on the regular or "white rice" setting. Let it cook completely. The salmon will steam and infuse the rice with its juices and miso flavor.
When done open the lid, fluff the rice gently, and serve the salmon on top. Garnish with green onions and sesame seeds.
Leave a Reply