Japanese Salmon Rice Bowl Breakfast
A traditional Japanese breakfast featuring seared salmon over steamed rice with a soft-boiled egg, miso soup, and pickled vegetables. Restaurant-quality in 20 minutes.
- Total time
- 20 min
- Servings
- 2
- Calories
- 520
- Protein
- 38g
Ingredients
- 2 cups cooked sushi rice, warm
- 8 oz salmon fillet, skin-on
- 2 whole eggs
- 1.5 tbsp miso paste
- 2 cups dashi or water
- 1 sheet nori (seaweed), cut into strips
- 2 tbsp pickled ginger (gari)
- 1 to taste soy sauce, salt, pepper
Instructions
- 1
Bring water to a boil in a small pot. Add miso to a bowl, whisk with 1/4 cup hot water until smooth.
- 2
Pat salmon dry. Season generously with salt and black pepper on both sides.
- 3
Lower eggs gently into boiling water. Set timer for 6 minutes for soft-boiled.
- 4
Heat oil in a medium skillet over medium-high until it shimmers, about 90 seconds.
- 5
Sear salmon skin-side up 3 minutes without moving until skin crisps and browns.
- 6
Flip salmon. Cook 2 more minutes — interior should be opaque but still moist.
- 7
Pour dashi into the miso bowl. Stir until smooth and pour into the small pot.
- 8
Heat miso soup over medium until steaming, about 1 minute. Do not boil.
- 9
Remove eggs with a slotted spoon. Cool 30 seconds, then gently peel and halve.
- 10
Divide rice between two bowls. Top each with salmon, then two egg halves.
- 11
Arrange nori strips and pickled ginger on each bowl. Serve miso soup alongside.
Tools you’ll need
- medium skillet
- small pot
- small bowl
- slotted spoon
- tongs
- knife
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