Japanese-Inspired Eggs And Salmon Rice Bowl Recipe

Name: Japanese-Inspired Eggs And Salmon Rice Bowl
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 eggs; 2 tablespoons ghee or butter; 2 tablespoons miso soup broth or chicken/vegetable broth; 1 tablespoon sesame oil; 3 dashes fish sauce; 1 teaspoon red miso paste; 1 tablespoon ginger (fresh, diced); 1 teaspoon jalapeno pepper (diced); 2 teaspoons black sesame seeds; 1 green onion (sliced); 1/2 sheet roasted seaweed (yaki nori, cut into small pieces, see photo); 1 teaspoon bonito fish flakes; 4 pieces smoked salmon; 2 cups basmati rice (for lowest glycemic index) or other white rice

Servings: persons

4 eggs
2 tablespoons ghee or butter
2 tablespoons miso soup broth or chicken/vegetable broth
1 tablespoon sesame oil
3 dashes fish sauce
1 teaspoon red miso paste
1 tablespoon ginger (fresh, diced)
1 teaspoon jalapeno pepper (diced)
2 teaspoons black sesame seeds
1 green onion (sliced)
1/2 sheet roasted seaweed (yaki nori, cut into small pieces, see photo)
1 teaspoon bonito fish flakes
4 pieces smoked salmon
2 cups basmati rice (for lowest glycemic index) or other white rice

1
Vigorously beat eggs until color is even and texture is fluffy. Prepare rice on the side.
2
Add sesame oil, ghee/butter, broth, and fish sauce to a pan and heat over medium.
3
Once liquid is hot, add miso paste, ginger, jalapeno pepper, and sesame seeds. Saute until pepper looks soft and color lightens.
4
Add green onion, seaweed, and bonito flakes. Mix briefly so ingredients are evenly distributed in pan, then add egg. Egg should be added quickly so the freshness of the onion is preserved.
5
Continue cooking over medium heat without flipping or stirring until the bottom of the egg is completely cooked and no longer sticks to the pan. The bottom may look golden, but try not to let it turn brown.
6
If the top of the egg is not completely cooked, flip and cook briefly until done. Be vigilant; the egg will taste best if top does not over cook.
7
Divide rice across two bowls. Place egg and salmon on top of rice. (See photo at link below.)
8
Photo of this recipe can be viewed here: https://www.instagram.com/p/BECK114LI0F/

807

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 4 eggs, 2 tablespoons ghee or butter, 2 tablespoons miso soup broth or chicken/vegetable broth, 1 tablespoon sesame oil, and more.

Yes, Japanese-Inspired Eggs And Salmon Rice Bowl falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Japanese-Inspired Eggs And Salmon Rice Bowl

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions