Poached Salmon Tobiko Bowls recipe

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Ingredients

4 cups water
2 cups Japanese sticky rice
1 pound skinless, boneless salmon fillets
water to cover
1 teaspoon salt
1 tablespoon tobiko (fish eggs), or to taste
1 tablespoon chopped green onions, or to taste

Nutrition Info

510.5 calories
carbohydrate: 75.7 g
cholesterol: 63.5 mg
fat: 7.4 g
fiber: 2.6 g
protein: 31.3 g
saturatedFat: 1.6 g
servingSize: -
sodium: 647.1 mg
sugar: : -
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine 4 cups water and rice in a rice cooker and follow manufacturer's instructions for sticky rice, 20 to 30 minutes.

  2. Place salmon in a large saucepan and add enough water to almost cover, season water with salt. Bring water to a simmer over medium heat, spoon hot water over salmon. Cover saucepan and simmer until salmon flakes easily with a fork, about 15 minutes. Remove salmon from saucepan and flake using a fork and spoon.

  3. Spoon rice into bowls and top with salmon. Sprinkle tobiko and green onions over the top.

Recipe Yield

4 servings

Recipe Note

A very simple and humble dish, composed of poached salmon on rice with a spoonful of tobiko. A bowl of simple comfort.

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