Japanese
Salmon and Spring Onion Rice Bowl
A simple and flavourful Japanese-inspired rice bowl featuring flaky salmon, fragrant garlic and spring onion, all cooked in the rice cooker.
About this recipe
Salmon and Spring Onion Rice Bowl is a japanese lunch for 2 that is a quick weeknight cook. It’s built around egg, and it takes about 35 min total but only ~10 min of hands-on work — the rest is waiting. We sized it for a small household and ranked it on OneToCook by how much of it you already have in the fridge.
Good to know
* Dietary flags are derived from the listed ingredients — always check labels and your own needs for allergens.
Ingredients
- 2 cups Rice
- 2 Egg
- 2 cloves, minced Garlic
- 2 stalks, chopped Spring onion
- 2 tbsp Soy sauce
- 1 tsp Sesame oil
- As needed for rice Water
- To taste Salt
- To taste Black pepper
- 2 portions (approx. 150g each) Salmon fillet buy
Equipment
Method
- 1
Wash rice and place in rice cooker. Add water according to rice cooker instructions.
~5 min
- 2
Season salmon fillets with salt and pepper. Place salmon on top of the rice in the rice cooker.
~2 min
- 3
Add mincedMince.Cut very finely (releases stronger flavour, but burns faster).Glossary → garlic and half of the chopped spring onions to the rice cooker.
~1 min
- 4
Cook rice as per rice cooker instructions. Once cooked, gently flake the salmon into the rice, mixing it in with the garlic and spring onions.
~20 min
- 5
While rice is cooking, microwave the eggs until cooked through (about 1-2 minutes per egg, depending on microwave).
~3 min
- 6
Drizzle with soy sauce and sesame oil. Top with remaining spring onions and a microwaved egg. Serve immediately.
~2 min
Smart swaps
Out of something? Try one of these.
- Garlic
- garlic powder (¼ tsp per clove) at a push.
- Spring onion
- thinly sliced onion or chives for the finish.
- Soy sauce
- tamari (gluten-free) or, in a pinch, a mix of Worcestershire sauce and water.
- Sesame oil
- use sparingly — a tiny bit of tahini, or just skip it; it’s a finishing flavour.
Cook's notes
- Smash each clove with the flat of your knife first — the skin slips off and it minces in seconds. How to mince garlic →
- Dice the onion before anything heats up so it’s ready when the pan is — a even dice cooks evenly. How to dice an onion →
- Keep the white and green parts separate — whites go in early with the aromatics, greens at the end. How to chop spring onions →
- Rinse the rice until the water runs (mostly) clear for fluffier, less gummy grains. How to wash & cook rice →
- Do your chopping first (mise en place). With everything prepped, the actual cooking here is only about 10 min.
Storage & leftovers
Cooked rice needs care: cool it quickly (within an hour), refrigerate in a covered container, and eat within a day — reheating it until piping hot all the way through. Don’t leave cooked rice at room temperature.
Frequently asked
How long does Salmon and Spring Onion Rice Bowl take to make? +
About 35 min from start to finish, but only roughly 10 min of that is hands-on — the rest is cooking or resting time.
How many people does this recipe serve? +
As written it serves 2. To cook for 4, roughly multiply the ingredients — but cook in batches if the pan gets crowded, so things sear instead of steaming.
What equipment do I need? +
You’ll want: rice cooker, microwave. OneToCook only suggests recipes that fit the equipment you tell it you have, so you can filter these out if your kitchen is more minimal.
What can I use if I'm missing an ingredient? +
Common swaps for this dish: Garlic → garlic powder (¼ tsp per clove) at a push; Spring onion → thinly sliced onion or chives for the finish; Soy sauce → tamari (gluten-free) or, in a pinch, a mix of Worcestershire sauce and water. See the full list of smart swaps above.
Can I make Salmon and Spring Onion Rice Bowl ahead of time? +
Cooked rice needs care: cool it quickly (within an hour), refrigerate in a covered container, and eat within a day — reheating it until piping hot all the way through. Don’t leave cooked rice at room temperature.
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