Salmon & Egg Japanese Breakfast Bowl
Silky scrambled eggs and salty grilled salmon over warm rice with a soft-poached egg on top—the ultimate Japanese breakfast in under 15 minutes. Umami-rich, satisfying, and made in one skillet.
- Total time
- 15 min
- Servings
- 2
- Calories
- 420
- Protein
- 28g
Ingredients
- 1.5 cups cooked sushi rice or short-grain rice
- 6 oz salmon fillet, skin-on
- 3 whole eggs
- 2 tbsp soy sauce
- 1 tbsp mirin or honey
- ½ sheet nori sheets, chopped (optional garnish)
Instructions
- 1
Divide warm rice between two bowls and set aside.
- 2
Heat a 12-inch non-stick skillet over medium-high. Pat salmon dry and sear skin-side down until opaque, about 4 minutes.
- 3
Flip salmon, brush with soy sauce and mirin, then cook 1 more minute. Transfer to a plate and flake gently.
- 4
Lower heat to medium. Crack 2 eggs into the skillet and scramble gently, stirring for 2 minutes until just set but still creamy.
- 5
Top each rice bowl with flaked salmon and scrambled eggs. Crack the remaining raw egg gently into the center of each bowl.
- 6
Serve immediately. Garnish with chopped nori if desired; the warm rice will soften the raw egg slightly.
Tools you’ll need
- 12-inch non-stick skillet
- two bowls
- spatula or wooden spoon
- fork or chopsticks for flaking
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