Salmon & Egg Rice Bowl
Japanese-style breakfast with seared salmon, soft egg, and pickled vegetables over warm rice. Built in one skillet in under 15 minutes—no fuss, all flavor.
- Total time
- 15 min
- Servings
- 2
- Calories
- 520
- Protein
- 38g
Ingredients
- 8 oz skinless salmon fillet
- 2 whole large eggs
- 2 cups cooked sushi rice (or short-grain white rice)
- 2 tbsp pickled ginger
- 1 sheet nori (seaweed sheet)
- 2 tbsp soy sauce
- 1 tbsp mirin (or 1 tbsp honey + 1 tsp water)
Instructions
- 1
Pat salmon dry. Season both sides with salt and pepper.
- 2
Heat oil in a 12-inch skillet over medium-high until it shimmers, about 90 seconds.
- 3
Sear salmon skin-side up for 2 minutes without moving. Flip and sear another 90 seconds until opaque.
- 4
Push salmon to the side. Crack eggs into the empty space and cook until whites set but yolks jiggle, ~3 minutes.
- 5
Divide rice between two bowls. Top each with salmon, an egg, pickled ginger, and a nori strip.
- 6
Mix soy sauce and mirin in a small bowl. Drizzle over the bowls and serve immediately.
Tools you’ll need
- 12-inch skillet
- small bowl
- kitchen knife
- paper towels
- measuring spoons
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