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close up of a plate of teriyaki salmon rice

Rice Cooker Teriyaki Salmon Rice

Relle Lum
Flaky teriyaki salmon, fluffy rice, and sweet-savory sauce. All made in your rice cooker. The easiest, most ‘ono salmon rice you’ll ever make!
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Prep Time 10 minutes
Cook Time 20 minutes
Optional marinating time 15 minutes
Servings 4 servings
Calories 194 kcal

Ingredients
  

Teriyaki Sauce

  • ¼ cup shoyu
  • 2 tablespoons mirin
  • 1 tablespoon sake
  • 1 tablespoon brown sugar
  • 2 cloves garlic minced
  • 1 teaspoon fresh ginger minced

Salmon Rice

  • 1 cup uncooked medium grain white rice
  • ½ pound salmon fillet
  • ½ cups frozen edamame shelled

Instructions
 

  • Make the teriyaki sauce. In a small bowl whisk shoyu, mirin, sake, brown sugar, garlic, and ginger until sugar dissolves.
  • Season the salmon. Add salmon fillets to a shallow dish and pour in the teriyaki sauce. Allow salmon to marinate for 30 minutes or up to overnight.
  • Load the rice cooker. Rinse rice until the water runs clear. Add rinsed rice to the pot along with 1 cup of water and edamame.
  • Add salmon & cook. Lay the salmon on top of the rice (skin side up if skin-on) in a single layer. Add 2 tablespoons of the teriyaki marinate to the pot. Close the lid and press the start button.
  • Quick teriyaki glaze (optional, but recommended). While the rice finishes, simmer the remaining teriyaki sauce in a small pan. Thicken with a cornstarch slurry (1 teaspoon cornstarch mixed with 1 teaspoon of water) and cook 30–60 seconds until glossy.
  • Flake & finish. Open the cooker, peel off the salmon skin if used, drizzle the teriyaki glaze and flake into large chunks. Fluff the rice,
  • Serve. Top with green onion, sesame seeds, and furikake. Add chili flakes if you like heat.

Notes

Tips for Success

  • Use good quality rice: Calrose or short-grain gives the best sticky, fluffy texture.
  • Don’t skip rinsing your rice: Removes excess starch and prevents mushiness.
  • Marinate for flavor: Even 15 minutes makes a big difference.
  • Don’t overfill your rice cooker: Leave space so it can steam evenly.
  • Use fresh garlic and ginger: Powdered versions won’t have the same aroma.
  • Check doneness: the thickest part should reach 145°F.
  • If your rice cooker tends to run hot, open it 5 minutes early and peek.
  • Let it rest a few minutes before fluffing to absorb extra steam.
  • For extra shine: Brush the finished salmon with a bit of that thickened teriyaki glaze before serving.

Nutrition

Serving: 1servingCalories: 194kcalCarbohydrates: 22gProtein: 15gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gCholesterol: 31mgSodium: 967mgPotassium: 457mgFiber: 1gSugar: 6gVitamin A: 23IUVitamin C: 0.5mgCalcium: 37mgIron: 1mg
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© Relle Lum for Keeping It Relle. Please do not copy and paste or screenshot recipes online or on social media. I'd love it if you share a link with a photo instead. Mahalo!