Salmon Scallop Rice Cooker Lunchbox ☆

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🍱 Salmon Scallop Rice Lunchbox ☆

(Easy Rice Cooker Recipe)

A deeply flavorful lunchbox rice cooked with salmon, scallops, soy sauce, sesame oil, umami seasoning, and lots of garlic. This lunchbox calls for a mint or gum..

Prep Time: 5 min

Cook Time: 30 min (depending on rice cooker)

Serves: 2–3

Ingredients

• 1 cup uncooked white rice (rinsed)

• 1 and 1/2 cups water

• 1 or 2 salmon fillet (skin on or off, about 4–5 oz)

• 8-10 scallops (fresh or frozen, thawed if needed)

• 2 tbsp soy sauce

• 1 tbsp sesame oil

• 1 tbsp umami seasoning powder

• 5–6 cloves garlic (finely minced or thinly sliced or as a whole)

• Pinch of salt & pepper, to taste

• Optional toppings: green onions and seaweed nori

• More topping after cooking: kewpie mayo, sriracha, cilantro, and lemon

Step-by-Step Instructions

1. Rinse the rice:

• Wash the rice under cold water until mostly clear in the rice cooker.

2. Layer in garlic and seafood:

Pour in 1 1/4 cups water, then add:

• minced or sliced garlic

• Place the salmon fillet (whole or cut into chunks) and scallops on top.

3. Add seasonings:

• Add the 3 seasonings

  • Soy sauce

  • Sesame oil

  • Umami powder

4. Cook:

• Close the lid and cook on the white rice or mixed rice setting.

• Let the rice cooker complete the full cycle. The seafood will steam and infuse the rice as it cooks.

5. Rest & mix:

• Once done, let it rest for 5–10 minutes.

• Open the lid and gently flake the salmon and scallops into the rice, mixing well to distribute the flavor evenly.

6. Pack or serve:

• Serve hot or pack into lunchboxes.

• Top with green onions, sesame seeds, kewpie mayo, sriracha and cilantro etc.

• I also like to add a slice of lemon.