Alaskan Salmon · Alaskan Seafood · Autumn · Fall · Fried Rice · Gourmet Food · One Pot · Salmon Dinner · Salmon Fried Rice · Salmon Lunch · Salmon Rice · Salmon Rice Bowl · Seafood Dinner · Seafood Fried Rice · Seafood Lunch · Seafood Rice · Smoked Salmon Dinner · Smoked Salmon Fried Rice · Smoked Salmon Lunch · Smoked Salmon Rice · Smoked Salmon Rice Bowl · Spring · Summer · Winter · Jul 23, 2026

One Pot Rice Cooker Smoked Salmon Bowl

Ingredients:

1 cup rice

1-1/4 cups water

2 tablespoons oyster sauce

2 tablespoons Thai sweet chili sauce

2 teaspoons sesame oil

2 garlic cloves, minced

1 small shallot, minced

1/3 cup butternut squash, peeled and cubed

1/4 cup kale, chopped

1/4 cup small mushrooms (can use any), cut in half or chopped

2 eggs, beaten

Garnish:

Sliced green onions

Sesame seeds

Sriracha or chili crisp

Fried Eggs (optional)

Salmon Roe (optional)

Procedure:

In a fine mesh sieve, rinse the rice until the water runs clear. Use cold water.

Transfer the rice to the rice cooker, then add the water, oyster sauce, chili sauce, sesame oil, garlic, and shallot.

Stir to combine.

Layer in squash, kale, and mushrooms.

Close the lid and either press steam or white rice.

Once the cooker finishes, open the lid and pour in the eggs and top with smoked salmon.

Close the lid and steam for another 7-10 minutes.

Stir up the rice to break up the eggs and salmon, then scoop into bowls and top with green onions, sesame seeds, and chili sauce.

Feel free to fry up additional eggs or top with salmon roe as well.