Added to shopping list. Go to shopping list.
Ingredients50 m servings 510 cals
Original recipe yields 4 servings
- Combine 4 cups water and rice in a rice cooker and follow manufacturer's instructions for sticky rice, 20 to 30 minutes.
- 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.
- 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.
Per Serving: 510 calories; 7.4 g fat; 75.7 g carbohydrates; 31.3 g protein; 64 mg cholesterol; 647 mg sodium. Full nutrition