POACHED SALMON TOBIKO BOWLS

Poached Salmon Tobiko Bowls image

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

Provided by A Day In the Kitchen

Categories World Cuisine Recipes Asian Japanese

Time 50m

Yield 4

Number Of Ingredients 7

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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

Steps:

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.

Nutrition Facts : Calories 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, Sodium 647.1 mg