Japanese Salmon Breakfast Bowl
A traditional Japanese breakfast anchored by seared salmon, served over hot rice with a soft egg, pickled vegetables, and nori. Ready in 20 minutes with minimal ingredients.
- Total time
- 20 min
- Servings
- 2
- Calories
- 520
- Protein
- 38g
Ingredients
- 2 fillets (6 oz each) salmon fillets, skin-on
- 2 cups short-grain white rice, cooked
- 2 large eggs
- 2 tbsp soy sauce
- 1 tbsp mirin
- ½ cup pickled vegetables (daikon or cucumber)
- 2 sheets nori seaweed sheets
- 1 tbsp olive oil
Instructions
- 1
Pat salmon fillets dry with paper towels. Season both sides with salt and pepper.
- 2
Heat olive oil in a skillet over medium-high until it shimmers, about 1 minute.
- 3
Sear salmon skin-side down 4 minutes without moving. Skin should be golden and crisp.
- 4
Flip salmon and sear 2 minutes more until the flesh is opaque at the edges.
- 5
Remove salmon to a plate. Stir soy sauce and mirin together in the same skillet.
- 6
Crack eggs into the glaze and cover. Cook 3 minutes until whites set but yolks jiggle.
- 7
Divide rice between two bowls. Top each with a salmon fillet and a cooked egg.
- 8
Spoon pan sauce over rice. Add pickled vegetables and torn nori. Serve immediately.
Tools you’ll need
- 12-inch skillet
- paper towels
- wooden spoon
- two bowls
- small spoon
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