Salmon rice bowl
A drawing, until a cook sends a photograph I want to keep.
Japanese
Salmon rice bowl
Flaked miso salmon on hot rice, with the leftover marinade boiled as a spoon of sauce.
Before you cook
This is the second cook. I wrote it for a hardworking parent, a student, or anyone who cooked yesterday and needs the next meal to be short.
- Serves
- 2
- Time
- 15 min
- Level
- Easy
- Energy
- 255kcal
- Next day
Contains fish, soy, sesame and gluten.
Equipment
- Small frying pan
- Rice cooker or saucepan
Each serving
An estimate from average ingredient values, not a lab test.
- Energy
- 1067 kJ
- 255 kcal
- Protein
- 24 g
- Fat
- 13 g
- Carbohydrate
- 6 g
- Sugars
- 5 g
- Fibre
- 2 g
- Salt
- 1.6 g
- Sodium
- 640 mg
This batch, 2 servings, is about 2134 kJ (510 kcal), with 10 g sugars and 3.2 g salt.
Ingredients
Tick them off as you go. They reset when you leave.
Shops near you
Use where you are, including when you travel. Nothing is sent until you tap. Or type a suburb. Prices are not listed, because they change every week.
Bagoong, Mang Tomas, Mama Sita’s, and fresh curry leaves are often missing from the big shops. A Filipino or Asian grocer is the backup. Do not swap bagoong for plain salt and expect the same dish.
Method
- 01
Heat the salmon in a small pan with the oil until it is steaming.
- 02
Put it on the rice.
- 03
Add the spring onion.
Times are a guide. If it needs another minute, give it another minute.
To serve
Eat it straight away, the way you just reheated it. This is already the whole plate.
Keeping it
Only salmon from the night before, kept in the fridge. Eat the bowl when you make it.
Leftovers
- I have not written a leftover dish for this yet.
What you made
Members can send a photo of this second cook. If I keep it, it becomes the cover, with your name. See plans
A note for me
Members can leave a rating and a short note. It is not public until I accept it. See plans
Hungry Alan
Salmon rice bowl
Serves 2 · 15 min
Ingredients
- 1 cup leftover miso salmon, flaked, skin and bones removed
- 2 cups hot cooked rice
- 1 tsp sesame oil or plain oil
- 1 spring onion, sliced
Method
- Heat the salmon in a small pan with the oil until it is steaming.
- Put it on the rice.
- Add the spring onion.
To serve
Eat it straight away, the way you just reheated it. This is already the whole plate.
Keeping it
Only salmon from the night before, kept in the fridge. Eat the bowl when you make it.