Poached Salmon Tobiko Bowls

Sticky rice is topped with salmon and tobiko (fish eggs) in this quick and easy Japanese-inspired bowl that is ready in less than 1 hour.

• Preparation Time: 10 mins
• Cooking Time: 40 mins
• Total Time: 50 mins
• Calories: 511 Calories

Ingredients

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

Recipe Instructions

Step 1

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

Step 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.

Step 3

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