Description
A flavorful yet easy salmon egg recipe with sushi rice, creamy avocado, and rich salmon roe or salmon variations, perfect for a nourishing breakfast or brunch bowl.
Ingredients
Scale
- 1 cup short-grain sushi rice
- 1¼ cups water
- 1 tbsp rice vinegar
- ½ tbsp sugar
- ¼ tsp salt
- 1–2 tbsp salmon roe (ikura) or cooked salmon
- Eggs (poached, soft-boiled, or scrambled)
- ½ avocado, sliced
- 1 sheet nori, shredded
- Green onions or herbs
- Sesame seeds (optional)
- Lemon juice or soy sauce (optional)
Instructions
- Rinse sushi rice until water runs mostly clear.
- Cook rice with water using stovetop or rice cooker for 18–20 minutes.
- Mix hot rice with vinegar, sugar, and salt, then let cool slightly.
- Prepare your protein: use salmon roe, baked salmon, or canned salmon.
- If using fresh salmon, bake at 190°C for 12–15 minutes and flake.
- Cook eggs to your preference (poached, soft-boiled, or scrambled).
- Place warm rice in a bowl.
- Add salmon or salmon roe on top.
- Add avocado slices, shredded nori, and herbs.
- Top with egg if using.
- Finish with sesame seeds, lemon juice, or soy sauce if desired.
- Serve immediately while rice is warm.
Notes
Use high-quality salmon roe for best flavor. Add roe just before serving. This recipe is flexible and works with fresh, canned, or smoked salmon.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Japanese-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 4g
- Sodium: 520mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 180mg