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Close up of Poached Salmon Tobiko Bowl
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Poached Salmon Tobiko Bowls

A very simple and humble dish of poached salmon on rice with a spoonful of tobiko. A one-bowl comfort meal that's healthy, too!
Course Main Course
Cuisine Asian, Japanese
Keyword salmon tobiko
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Author Lisa from A Day in the Kitchen

Ingredients

  • 1 lb. (approximately 0.5 kg) skinless, boneless salmon filets
  • 1 teaspoon salt
  • Fresh tobiko (fish eggs)
  • Chopped green onion for garnishing

Instructions

  • 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.

Notes

  • Serve with a side of pickled ginger.
  • Sprinkle with shichimi togarashi.
  • Omit the tobiko, if you'd like and use all poached salmon.