Salmon & Egg Breakfast Bowl
Silky scrambled eggs topped with salty smoked salmon, crispy nori, and a drizzle of soy butter—a Japanese breakfast that tastes fancy but takes minutes. Serve over warm rice for the full experience.
- Total time
- 12 min
- Servings
- 2
- Calories
- 348
- Protein
- 22g
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Ingredients
- 1 cup cooked sushi rice (warm or room temperature)
- 3 oz smoked salmon, sliced into strips
- 3 whole large eggs
- 1 tbsp butter
- ½ tbsp soy sauce
- ½ sheet nori sheets (seaweed), cut into thin strips
- 2 tbsp scallions, thinly sliced
Instructions
- 1
Divide warm rice between two bowls and set aside.
- 2
Whisk eggs with a pinch of salt and pepper.
- 3
Melt butter in a nonstick skillet over medium heat until foamy, ~45 seconds.
- 4
Pour in eggs and stir gently with a spatula until soft curds form, ~2 minutes. Stop before fully set.
- 5
Divide scrambled eggs over rice. Top each bowl with salmon strips, nori, and scallions.
- 6
Drizzle soy sauce over the top and serve immediately.
Tools you’ll need
- two serving bowls
- nonstick skillet (10-inch)
- spatula
- fork or whisk
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