EP 6. I made one pot salmon rice in a rice cooker
EP 6. I made one pot salmon rice in a rice cooker! is a easy Korean recipe that serves 2. 550 calories per serving. Recipe by With Ngoc Thao on YouTube.
Prep: 10 min | Cook: 25 min | Total: 45 min
Cost: $7.55 total, $3.78 per serving
Ingredients
- 2 cups Short‑Grain Rice (Rinsed until water runs clear)
- 2.5 cups Water (For cooking rice)
- 200 g Salmon Fillet (Skinless, sushi‑grade, cut into 2‑inch pieces)
- 2 tablespoons Mayonnaise (Regular or light)
- 2 tablespoons Sriracha Sauce (Adjust to taste)
- 1 teaspoon White Sesame Seeds (Toasted until golden)
- 1/4 cup Kimchi (Chopped, for serving)
- 1/2 Avocado (Sliced, for serving)
- 1 sheet Nori Seaweed (Cut into thin strips)
- 1 pinch Salt (Season salmon)
- 1 pinch Black Pepper (Season salmon)
Instructions
Rinse and Measure Rice
Place 2 cups of short‑grain rice in a fine mesh sieve and rinse under cold water until the water runs clear. Drain well and transfer to the rice cooker inner pot.
Time: PT5M
Add Water and Start Cooker
Add 2.5 cups of water to the rice cooker, close the lid, and select the regular cooking setting.
Time: PT0M
Season and Place Salmon
While the rice begins to heat, pat the salmon fillet dry, season with a pinch of salt and black pepper, and cut into two equal pieces. Gently lay the salmon pieces on top of the rice (the cooker’s steam will cook them).
Time: PT5M
Cook Rice and Salmon
Allow the rice cooker to complete its cooking cycle (approximately 20‑25 minutes). The salmon will steam and become opaque and flaky.
Time: PT25M
Prepare Sriracha Mayo
In a small bowl, combine 2 Tbsp mayonnaise with 2 Tbsp Sriracha sauce. Stir until smooth.
Time: PT2M
Toast Sesame Seeds
Heat a dry skillet over medium heat. Add 1 tsp white sesame seeds and toast, stirring constantly, until they turn golden and fragrant (about 1‑2 minutes). Remove from heat immediately to prevent burning.
Time: PT2M
Finish and Serve
Fluff the rice gently with a spoon, drizzle the Sriracha mayo over the top, and sprinkle toasted sesame seeds. Serve each bowl with a side of chopped kimchi, sliced avocado, and strips of nori seaweed.
Time: PT3M
Nutrition Facts
- Calories
- 550
- Protein
- 30 g
- Carbohydrates
- 70 g
- Fat
- 15 g
- Fiber
- 4 g
Dietary info: Pescatarian, Gluten‑Free, Dairy‑Free, Nut‑Free
Allergens: Fish, Egg (mayonnaise), Sesame
Ingredient Substitutions
- Instead of Short‑Grain Rice: Sushi rice, Medium‑grain rice
- Instead of Salmon Fillet: Trout fillet, White fish fillet
- Instead of Mayonnaise: Greek yogurt, Vegan mayo
- Instead of Sriracha Sauce: Gochujang, Chili garlic sauce
- Instead of White Sesame Seeds: Black sesame seeds
- Instead of Kimchi: Pickled cabbage
- Instead of Avocado: Cucumber slices
- Instead of Nori Seaweed: Soy paper
Equipment Needed
- Rice Cooker
- Measuring Cup
- Cutting Board
- Chef Knife
- Small Bowl
- Spoon
- Dry Skillet
Critical Steps — Do Not Skip
- Rinsing the rice to remove excess starch.
- Seasoning and placing raw salmon on top of the rice before cooking.
- Ensuring salmon reaches a safe internal temperature of 145°F (63°C).
- Toasting sesame seeds without burning.
Chef Tips from the Video
- Use sushi‑grade salmon for the best texture and flavor.
- A splash of rice vinegar added to the cooking water gives the rice a subtle tang.
- For extra umami, drizzle a few drops of soy sauce or tamari over the finished bowl.
- Garnish with thinly sliced green onions for color and freshness.
Troubleshooting
Rice is too mushy.
Reduce water by ¼ cup for the next batch or rinse the rice longer to remove excess starch.
Salmon is undercooked.
Place the salmon on a separate steaming tray inside the rice cooker or increase the cooking time by 5‑10 minutes.
Sriracha mayo is too thick.
Stir in a teaspoon of water or rice vinegar to thin it to a drizzle consistency.
Sesame seeds burn quickly.
Use a low to medium heat and keep the seeds moving constantly; remove from pan as soon as they turn golden.
Storage
Refrigerator: Store leftovers in an airtight container for up to 2 days.
Freezer: Freeze cooked rice and salmon separately for up to 1 month; reheat thoroughly.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Mix the Sriracha mayo a few hours ahead and keep refrigerated.
- Toast sesame seeds in bulk and store in an airtight jar for up to a week.
- Pre‑measure rice and water; you can start the cooker and add salmon later.
Frequently Asked Questions
What is the cultural significance and history of salmon rice in Korean-inspired cuisine?
While rice is a staple in Korean meals, pairing it with grilled or steamed fish reflects the coastal traditions of Korea where seafood is abundant. The addition of kimchi, sesame seeds, and spicy sauces like Sriracha (a Japanese condiment adopted widely in Korea) creates a modern fusion that honors both Korean and broader Asian flavors.
What are the traditional regional variations of Korean salmon rice dishes?
In the southern coastal provinces, salmon or other oily fish are often served over plain steamed rice with a simple soy‑soy sauce glaze. In contemporary Seoul cafés, the dish is modernized with spicy mayo, avocado, and toasted sesame, similar to the recipe from With Ngoc Thao.
How is salmon rice traditionally served in Korean households?
Traditionally, the fish is either grilled or lightly pan‑seared and placed on a bowl of plain rice, accompanied by banchan such as kimchi, pickled radish, and a drizzle of sesame oil. The modern version adds creamy Sriracha mayo and fresh avocado for extra richness.
What occasions or celebrations is salmon rice commonly associated with in Korean culture?
Salmon rice is often enjoyed as a hearty lunch or dinner during family gatherings, especially in coastal regions where fresh fish is readily available. It’s also a popular comfort dish for students and busy professionals because it can be prepared quickly in one pot.
What other Korean dishes pair well with salmon rice?
Serve salmon rice alongside classic Korean side dishes such as kimchi, seasoned spinach (sigeumchi namul), and a light miso soup. A small bowl of Korean pancake (pajeon) or a fresh cucumber salad also complements the richness of the fish and mayo.
What makes this rice cooker salmon rice special compared to other one‑pot meals?
The key difference is cooking the salmon directly on top of the rice, allowing the fish’s juices to flavor the grains while keeping the preparation minimal. The finishing drizzle of Sriracha mayo and toasted sesame adds layers of heat, creaminess, and nuttiness that elevate a simple rice cooker meal.
What are the most common mistakes to avoid when making salmon rice in a rice cooker?
Common pitfalls include not rinsing the rice (resulting in gummy texture), placing the salmon too close together so it steams unevenly, and forgetting to check the salmon’s internal temperature. Also, over‑toasting sesame seeds can make them bitter.
Why does this recipe add the salmon on top of the rice instead of cooking it separately?
Adding the salmon on top lets the steam from the cooking rice gently poach the fish, infusing the rice with a subtle fish flavor while keeping the salmon moist. This method also eliminates the need for a separate pan, keeping cleanup minimal.
Can I make the rice cooker salmon rice ahead of time and how should I store it?
Yes, you can cook the rice and salmon a day ahead. Store the bowl in an airtight container in the refrigerator for up to 2 days. Reheat gently in the microwave or on the stovetop, then add fresh Sriracha mayo, avocado, and kimchi just before serving.
What does the YouTube channel With Ngoc Thao specialize in?
The YouTube channel With Ngoc Thao focuses on simple, budget‑friendly Asian home‑cooking tutorials, often highlighting how to use everyday appliances like rice cookers to create flavorful meals for students and busy cooks.
How does the YouTube channel With Ngoc Thao's approach to Korean‑inspired cooking differ from other cooking channels?
With Ngoc Thao emphasizes ultra‑minimalist techniques, using a single pot or appliance and inexpensive ingredients while still delivering authentic Korean flavors. The channel often shares personal college‑life hacks, making the recipes feel relatable and highly accessible.
Last updated: August 31, 2026
