Flaked Salmon Rice Bowls
Flaked salmon rice bowls are deliciously simple and comforting. This recipe needs only four ingredients and 15 minutes to cook. Scoop the salmon over hot cooked rice, garnish with chopped green onions and furikake, and you've got a very tasty and satisfying one bowl meal. Enjoy it with hot miso soup!
- Prep time
- 14 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 lb. salmon filets, (preferably skinless)
- 2 tablespoons light olive oil
- 1 1/2 tablespoons mirin
- 1 1/4 tablespoons sake
- 3/4 tsp sea salt
- Furikake seasoning
- Toasted sesame seeds
- Chopped green onions
- Pickled ginger slices
- Tobiko eggs (flying fish roe)
Instructions
- 1
Once rice is cooked, start preparing the salmon. Heat a skillet over medium-high heat. Add the extra light olive oil and then the salmon filets. Fry for about 4-5 minutes.
- 2
Flip the salmon filets and fry for another 4-5 minutes.
- 3
Break the salmon up into pieces, continuing to break the pieces up with your spatula until you have flakes.
- 4
Add the sake, mirin, and salt to the salmon and mix. Continue to cook until most of the liquid has been absorbed, about a 2-3 of minutes.
- 5
Scoop flaked salmon over hot rice. Garnish with furikake, sesame seeds, sliced pickled ginger, and chopped green onions, if desired.