Salted Salmon and Soft Egg Rice Bowl with Nori
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Ingredients
- 500 g salmon fillets
- 4 eggs
- 2 tbsp soy sauce
- 1 tbsp vegetable oil
- 2 nori sheets
- 2 spring onions, sliced
- 300 g sushi rice
Nutrition (per serving)
- Calories
- 646 kcal
- Protein
- 39.1 g
- Carbohydrate
- 59.8 g
- of which sugars
- 0.5 g
- Fat
- 26.2 g
- of which saturates
- 6 g
- Fibre
- 1.7 g
- Salt
- 1.65 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cook the sushi rice according to the pack and keep warm.
- 2
Season the salmon fillets well with salt on both sides and leave for 10 minutes.
- 3
Bring a pan of water to the boil, lower in the eggs and simmer for 6 minutes for a soft-boiled centre. Drain, cool under cold water and peel.
- 4
Heat the vegetable oil in a frying pan over a medium heat and cook the salmon, skin-side down if it has skin, for 4 minutes, then turn and cook for 3-4 minutes more until it flakes easily and is opaque all the way through.
- 5
Flake the salmon into large pieces, discarding any skin and bones.
- 6
Shred the nori with scissors. Divide the rice between four bowls, top with the flaked salmon and a halved egg, drizzle with the soy sauce and scatter with the nori and spring onions.
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