Salmon Slam Bowl
From the tiny cooker, big game series
Confession: I’m OBSESSED with my tiny rice cooker.
Years ago, I bought this teeny rice cooker to take on the road during summer baseball road trips. It was compact, dependable, and made just the right amount for my son’s pre-game breakfasts.
Then, like a lot of gadgets, it ended up in storage... for four years.
But now that it’s back in my life? Total game changer. It’s fast (a must for me!), and perfect for tossing in whatever you’ve got on hand. Just plop the ingredients in, press “cook,” and 40-ish minutes later, you’ve got a healthy, portion-right-sized meal.
This Salmon Slam Bowl is my lunch go-to. It’s got protein from salmon and edamame, complex carbs from brown rice, and a rainbow of veggies that bring all the crunch and flavor. Light enough to eat before you hit the courts, but satisfying enough to power your whole game.
game plan for one
Slam Bowl: The Play-by-Play
WHAT TO DO
Rinse your rice, then add the water and chicken bouillon. Stir.
Place the salmon fillet on top of the rice, and arrange the veggies around and over it—don’t worry about perfect placement.
Press “Cook” and let your rice cooker do its thing (mine takes about 40 minutes).
When it’s done, fluff gently, sprinkle with furikake, and give it a quick toss. Done and delicious.
White Rice Variation
Not into brown rice? No problem—use:
1/4 cup white rice
1/2 cup water
Follow the same steps—just note it’ll cook faster...mine cooks with white rice in about 20 minutes.
INGREDIENTS
Note: this recipe is made in a tiny rice cooker, max capacity of 3 C. cooked rice
1/2 frozen salmon fillet, defrosted
1/4 cup brown rice (see variation ➡️ for white rice)
3/4 cup water
1/2 tsp chicken bouillon
1 cup chopped won bok (Napa cabbage)
A small handful of snow peas, julienned
A handful of frozen shelled edamame
Chopped carrots (I used the pre-chopped ones from Whole Foods—no shame in a shortcut!)
Furikake, to taste
SLAM BOWL IN ACTION >
Start to finish, one pot magic.
Top: Ingredients layered and ready to go (yes, that’s frozen edamame).
Bottom: Cooked to perfection without lifting a finger.
Right: Tossed with furikake and ready to serve.
It’s zero fuss. Just toss everything in the rice cooker and walk away.
It’s packed with color, crunch, and feel-good ingredients.
I almost always have these things on hand (thank you, freezer veggies).
Portion control? Built right in. No leftovers to forget in the back of the fridge.
Why I Love This 💗
