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
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.
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)