Soy Salmon Rice Bowl with Jammy Eggs
This soy salmon rice bowl with jammy eggs, sesame broccoli and black rice is a nourishing get-ahead dinner. Prep the eggs and cabbage ahead and dinner comes together in minutes.
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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.
