Good meals can be found in the simplest of dishes. Poached salmon tobiko bowls are easy, tasty, and comforting. This humble dish of rice and salmon hits the spot with no fuss.
I love simple tasty meals with simple ingredients. And if there are fewer than 5 ingredients, that’s even better! Poached Salmon Tobiko Bowls is one such meal.
Don’t get me wrong. I really enjoy taking on bigger cooking projects and I take great satisfaction in creating more complex dishes. Sometimes, however, we just want something really simple and basic. Comfort food that is easy and fast.
My Poached Salmon Tobiko Bowls were inspired by Yoshinoya’s salmon bowls. Yoshinoya is a Japanese fast-food restaurant with many locations in Hong Kong. They also have locations in the US and elsewhere, but maybe not as many as in Hong Kong. It is one of my boys’ favorite restaurant, primarily because it’s fast and easy, but also because they love the flaked salmon rice bowls there.
Upon looking at Yoshinoya’s salmon bowls, they seemed liked something that would be easy enough to re-create in my own kitchen. Sure enough, I was right, much to the boys’ delight!
This is a very simple and humble dish. It is the type of dish locals eat in Japan…nothing fancy, but satisfying, comforting, and affordable. The ingredients are prepared very simply, but when combined, they make a very hearty meal. All it is is poached salmon on Japanese rice with a spoonful of tobiko on top…can’t get easier than that.
Tobiko, or not tobiko! Didn’t Shakespeare say something like that? 😉 If tobiko (raw fish eggs) aren’t your thing, or you cannot locate them easily, skip them and just top your dish with green onions.
Sprinkle it with some Japanese hot pepper mix (called shichimi or togarashi) for a bit of a kick and include a side of pickled ginger, too! Additionally, edamame beans and a bowl of miso soup, both of which are easy, make for a lovely well-rounded meal.
Healthy, simple, and satisfying. Don’t you want to try making this Japanese-inspired comfort dish?
Poached Salmon Tobiko Bowls
- 1 lb. (approximately 0.5 kg) skinless, boneless salmon filets
- 1 tsp salt
- Fresh tobiko (fish eggs)
- Chopped green onion for garnishing
- In large saucepan, place salmon filets and add enough water to almost cover. Add salt to the water.
- Bring water to a simmer over medium heat. Spoon hot water over salmon filets. Cover saucepan with lid and simmer over low for 15 minutes.
- Remove salmon from poaching liquid and flake using a fork and spoon.
- Divide salmon and tobiko eggs and layer on top of hot steamed rice. Garnish with chopped green onions.
- Serve with a side of pickled ginger, if desired.
- Serve with a side of pickled ginger.
- Sprinkle with shichimi togarashi.
- Omit the tobiko, if you'd like and use all poached salmon.
If you make this dish, share your photo on Facebook or Instagram and tag me @dayinthekitchen!
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Recipe updated April 8, 2019.