Japanese Salmon & Egg Rice Bowl
A traditional Japanese breakfast of fluffy rice topped with a soft-poached egg and flaked seared salmon. Ready in 15 minutes with minimal ingredients.
- Total time
- 15 min
- Servings
- 2
- Calories
- 480
- Protein
- 28g
Ingredients
- 2 cups cooked sushi rice or short-grain white rice
- 6 oz salmon fillet, skin-on
- 2 whole large eggs
- 1 tbsp soy sauce
- ½ tbsp mirin (sweet rice wine)
- 2 stalks scallions, sliced thin
Instructions
- 1
Divide cooked rice between two bowls. Press gently to flatten the surface.
- 2
Heat a 10-inch skillet over medium-high until it shimmers, about 1 minute.
- 3
Pat salmon dry. Sear skin-side down 3 minutes without moving until skin crisps and turns opaque.
- 4
Flip and sear flesh side 90 seconds until edges look cooked but center is still pink.
- 5
Transfer salmon to a plate. Flake into large pieces with a fork, discarding skin.
- 6
Add 2 tablespoons water to the same skillet. Crack both eggs into the pan.
- 7
Cover with a lid. Cook 3–4 minutes until whites set but yolks still jiggle when shaken.
- 8
Whisk together soy sauce and mirin in a small bowl.
- 9
Top each rice bowl with flaked salmon and one poached egg.
- 10
Drizzle soy-mirin sauce over the egg and rice.
- 11
Scatter scallions on top. Serve immediately.
Tools you’ll need
- two medium bowls
- 10-inch skillet with lid
- fork for flaking
- small bowl for sauce
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