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Poached Salmon Tobiko Bowls

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A Day In the Kitchen

"A very simple and humble dish, composed of poached salmon on rice with a spoonful of tobiko. A bowl of simple comfort."
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50 m servings 510 cals
Original recipe yields 4 servings

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  • Prep

  • Cook

  • Ready In

  1. Combine 4 cups water and rice in a rice cooker and follow manufacturer's instructions for sticky rice, 20 to 30 minutes.
  2. Place salmon in a large saucepan and add enough water to almost cover; season water with salt. Bring water to a simmer over medium heat; spoon hot water over salmon. Cover saucepan and simmer until salmon flakes easily with a fork, about 15 minutes. Remove salmon from saucepan and flake using a fork and spoon.
  3. Spoon rice into bowls and top with salmon. Sprinkle tobiko and green onions over the top.


  • Cook's Note:
  • Rice can also be cooked on the stovetop.

Nutrition Facts

Per Serving: 510 calories; 7.4 g fat; 75.7 g carbohydrates; 31.3 g protein; 64 mg cholesterol; 647 mg sodium. Full nutrition

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