Savory Salmon Rice Bowl with Onsen Tamago
Experience a taste of Japan with this exquisite salmon rice bowl topped with perfectly cooked onsen tamago. The combination of tender salmon, fluffy rice, and a rich, creamy egg creates a harmonious blend of flavors and textures. Ideal for lunch or dinner, this dish is both comforting and elegant, making it perfect for any occasion.
ingredients
- 1 cup sushi rice
- 1 ½ cups water
- 2 salmon fillets (6 oz each)
- 1 tablespoon soy sauce
- 1 tablespoon mirin
- 2 eggs
- 1 tablespoon chopped green onions
- 1 teaspoon sesame seeds
- Salt, to taste
steps
- 1.
Rinse the sushi rice under cold water until the water runs clear, then soak for 30 minutes.
- 2.
In a pot, combine the soaked rice and water. Bring to a boil, then reduce heat to low. Cover and simmer for 18 minutes, then remove from heat and let it steam for 10 minutes.
- 3.
While the rice cooks, prepare the salmon. Season with salt, then heat a non-stick skillet over medium heat. Cook the salmon for 4-5 minutes on each side or until cooked through. Drizzle with soy sauce and mirin.
- 4.
To make the onsen tamago, fill a pot with water and heat until just below boiling (around 160°F). Gently place the eggs in the water and let them cook for 15-20 minutes. Remove and plunge into cold water for a few minutes.
- 5.
Once the rice is ready, fluff it with a fork. Divide the rice between two bowls.
- 6.
Top each bowl with a salmon fillet, a soft onsen tamago, and a sprinkle of chopped green onions and sesame seeds. Serve warm.