This flaked salted salmon rice bowl 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!
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.
Notes
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.