- 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 (optional)
- 1 tablespoon chopped green onions, or to taste
- Combine 4 cups water and rice in a rice cooker and follow manufacturer's instructions for sticky rice, 20 to 30 minutes.
- 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.
- Spoon rice into bowls and top with salmon. Sprinkle tobiko and green onions over the top.
09/11/2019
recipepes.com
poached salmon tobiko bowls, recipe
PT15M
PT1H
5
455 calories
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