A flaked salted salmon rice bowls shows that delicious doesn’t have to be complicated. This humble, one-dish meal that is full of comfort and requires fewer than 5 ingredients!
Here is a dish that my boys absolutely love and I hope you will, too!
Now I know that flaked salted salmon on rice might not sound like much.
And it’s not.
But this dish just goes to show you that you don’t need much to have a wonderfully comforting and tasty meal!
The Japanese restaurant chain, Yoshinoya, used to sell flaked salmon rice bowls (also known as salmon soboro bowls) here in Hong Kong that my boys loved. Then they completely disappeared from the menu and we could no longer get it.
What to do??
I had to take matters into my own hands and figure out how to make it, and dare I say, this is a pretty good take on Yoshinoya’s version!
Obviously, the first thing you need is salmon. I have used different varieties with success, so all you need to do is choose your favorite salmon, whether it be king salmon, pink salmon, sockeye salmon, etc. Just make sure it’s not from a can!
Coat the salmon filets with oil and bake them for a quick 10 minutes. Transfer the salmon to a pan over medium-high heat and start flaking it up with a spatula, stirring it with mirin, sake, and salt until the liquid has cooked off. That’s it!
Scoop some of the salmon onto a bowl of rice and top with chopped green onions, sliced pickled ginger, and furikake seasoning. You can also do like my boys do and add a few scoopfuls of tobiko eggs to the mix!
This is a great meal to whip up on a busy weeknight. The salmon can also be made ahead of time and stored in the fridge, ready to top a bowl of rice at a moment’s notice. Pair a flaked salmon bowl with a bowl of hot miso soup and you’ve got a complete meal. If you’re looking for more one-bowl meal ideas, check out my Do-It-Yourself Salmon Poke Bowls or Japanese Butadon Pork Bowls.
As I mentioned above, my boys absolutely love this dish because of its simplicity, taste, and comfort, and it’s one of my favorites, too, for the very same reasons. It also takes fewer than 5 ingredients to make and comes together in about 30 minutes…what’s not to love??
Flaked Salted Salmon Rice Bowls
- Furikake seasoning
- Toasted sesame seeds
- Chopped green onions
- Pickled ginger slices
- Preheat oven 400 deg F (200C).
- Place salmon filets on a greased baking pan. Drizzle some light olive oil over the salmon.
- Bake for 10 minutes.
- Heat saute pan over medium heat and add the cooked salmon.
- Break the salmon up into flakes using a spatula and add the mirin, sake, and sea salt. Stir to combine, continuing to flake the salmon as you cook off the liquid.
- Top hot steamed rice with flaked salmon. Garnish with furikake, sesame seeds, sliced pickled ginger, and chopped green onions, if desired.
- Salmon can be skinless or skin-on. You can peel off the cooked salmon skin after baking and eat it separately, or break it up into the flaked salmon.
- This goes great with a scoop or two of tobiko eggs! This is my boys' favorite way to enjoy this dish.
- Use whatever salmon filets you have available or prefer. I have used king salmon as well as sockeye salmon and both work well. The sockeye salmon is a leaner fish, so you may want to add a teaspoon of light olive oil to the pan when you flake it.
- Store flaked salmon in the fridge for 4-5 days.
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