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Rinse and drain uncooked rice a few times with cool water until the water is not cloudy, about 3-4 times.
In a measuring cup, combine the water, oyster sauce, sweet soy sauce, and white pepper. Mix well.
Add drained rice and seasoned liquid to the rice cooker pot.
Lay salmon filet on rice. Close rice cooker lid and cook as normal.
In a bowl, scramble the eggs well.
Once rice is cooked, add scrambled eggs to the rice cooker pot and close the lid, letting it heat for another 5-10 minutes.
Use a spoon or chopsticks, break up the salmon and eggs while fluffing the rice to mix the ingredients well.
Serve immediately and top with chopped green onions, sesame seeds, furikake, chili sauce, etc., if desired.