This soy salmon rice bowl with jammy eggs is a brilliant get-ahead dinner for busy evenings. The eggs and cabbage can both be prepared in advance, which means when dinner time rolls around all you need to do is cook the rice, quickly fry the salmon and sauté the broccoli.
The result is a bowl full of colour and flavour: flaky soy-glazed salmon, nutty black rice, bright pickled cabbage and tender greens, all topped with a rich marinated egg.
I love a dinner that basically prepares itself in the background.
The eggs for this recipe are cooked until perfectly jammy and then left to marinate overnight in soy sauce, mirin and rice vinegar. By the next day they’ve absorbed all that savoury, slightly sweet flavour and become something very special indeed.
The cabbage can also be dressed ahead of time with vinegar and soy. It softens slightly and develops a gentle tang which balances the richness of the salmon beautifully.
Once those two elements are ready, the rest of the dinner takes very little effort. You cook the rice, crisp the salmon skin in a pan and quickly sauté the broccoli.
Then everything is piled into bowls: warm rice at the bottom, vegetables for colour and freshness, flaky salmon and that gorgeous marinated egg on top.
It’s exactly the kind of dinner that feels both comforting and fresh at the same time.
Why this salmon rice bowl works so well
Bowls like this are popular for good reason. They bring together several simple elements that work beautifully together.
- The flavours balance each other – The soy-marinated eggs add savoury depth, the cabbage brings acidity and the sesame oil gives warmth.
- It’s full of texture – You get soft rice, flaky salmon, crisp vegetables and the rich yolk of the egg.
- It’s easy to prep ahead – Making the eggs and cabbage in advance turns this into a very quick dinner later on.
- It’s flexible – You can add or swap vegetables depending on what you have in the fridge.
Ingredients
- Eggs – These are cooked until just set so the yolk stays slightly jammy. After marinating overnight they become deeply savoury and slightly sweet.
- Soy sauce, mirin and rice vinegar – These ingredients create the marinade for the eggs and add wonderful umami flavour to the bowl.
- Thai black rice – Black rice has a nutty flavour and slightly chewy texture which works beautifully here. Brown rice or jasmine rice would also work well.
- Salmon fillets – Fresh salmon with the skin on is ideal. Cooking it skin-side down first helps the skin become crisp and delicious.
- Sesame oil – This gives the dish a warm, nutty flavour and works especially well with the soy marinade.
- Red cabbage – Finely chopped cabbage adds crunch and freshness to the bowl.
- Purple sprouting broccoli – A quick-cooking vegetable that brings colour and sweetness.
- Black sesame seeds – These add a subtle nutty flavour and make a beautiful finishing touch.
How to make soy salmon rice bowls
- Marinate the eggs (get ahead) – Bring a pan of water to the boil and add the eggs. Cook for 6½ minutes so the yolks stay jammy. Transfer the eggs to cold water, peel them and place in a container with the soy sauce, mirin and rice vinegar. Cover and refrigerate overnight.
- Prepare the cabbage – Finely chop the red cabbage and place it in a bowl with the rice vinegar and soy sauce. Stir well and set aside. You can also prepare this a day ahead and keep it in the fridge.
- Cook the rice – When ready to cook dinner, prepare the black rice according to the packet instructions.
- Cook the salmon – Heat 1 tablespoon sesame oil in a frying pan. Place the salmon fillets skin-side down and add the soy sauce. Cook for about 3 minutes until the skin becomes crisp. Turn the salmon and cook for another minute, then remove from the pan.
- Cook the broccoli – Add the remaining sesame oil to the same pan and stir fry the broccoli for 3–4 minutes until just tender.
- Assemble the bowls – Divide the rice between four bowls. Top each bowl with cabbage, broccoli and a salmon fillet. Slice the marinated eggs in half and add one to each bowl. Finish with a sprinkle of black sesame seeds. Serve immediately.
Get-ahead tips
This recipe works wonderfully as a prep-friendly dinner.
- Marinate the eggs the night before – They absorb the flavours beautifully and will keep in the fridge for several days.
- Prepare the cabbage the day before or earlier in the day – This allows it to soften slightly and develop more flavour.
- Cook the rice fresh – Warm rice makes the bowl feel more comforting and satisfying.
More easy dinner recipes
If you enjoyed this salmon rice bowl, you might also like:
- Soy glazed salmon with miso noodle broth
- Garlic chilli prawn tagliatelle
- Vegetable egg fried rice
- Chicken skewers with giant couscous
All simple dinners that come together quickly on busy evenings.
Soy Salmon Rice Bowl with Jammy Eggs
Ingredients
- 4 eggs
- 100 ml soy sauce
- 100 ml mirin
- 100 ml rice vinegar
- 400 g Thai black rice
- 4 salmon fillets
- 3 tbsps soy sauce
- 2 tbsp sesame oil
- 1 red cabbage
- 1 tbsp rice vinegar
- 200 g purple sprouting broccoli
- 4 tsps black sesame seeds
Instructions
- Bring a pan of water to the boil and add the eggs. Cook for 6.5 minutes. Remove from the pan, cool and peel. Put in a container with the 100ml soy sauce, 100ml mirin and 100ml rice vinegar. Put in the fridge and leave overnight.
- When you’re ready to eat, cook the rice according to packet instructions.
- Finely chop the red cabbage and put in a bowl with 1 tbsp rice vinegar and 1 tbsp soy sauce. Stir well.
- Add 1 tbsp sesame oil to a pan and add the salmon, skin side down. Add 2 tbsps soy sauce. Cook for 3 minutes, then turn and cook for one more minute on the other side. Remove from the pan.
- Chop the broccoli into bitesize pieces and put in the pan with the remaining sesame oil. Stir fry for 3-4 minutes.
- To serve, pile rice into bowls. Top with a spoonful each of red cabbage and broccoli. Add the salmon and an egg to each bowl. Sprinkle the salmon with sesame seeds.
Notes
Storage and leftovers
Leftover salmon rice bowls will keep well in the fridge for up to three days. If possible, store the components separately and assemble when ready to eat. The marinated eggs will actually continue to develop flavour the longer they sit in the marinade.Variations
Rice bowls are incredibly flexible, which makes them perfect for weeknight cooking. Add avocadoSlices of avocado bring a lovely creamy element. Make it spicy
A drizzle of chilli oil or sriracha works beautifully. Add extra vegetables
Edamame, cucumber ribbons or grated carrots would all work well.