Salmon & Rice Breakfast Bowl

Name: Salmon & Rice Breakfast Bowl
Prep time: 10 min
Cook time: 24 min
Total time: 34 min
Ingredients: 200 g Salmon, patted dry; 130 g Rice, rinsed; 260 ml Water; 2 Egg; 4 g Seaweed, crumbled; 24 g Scallion, thinly sliced; 2 tsp Olive oil; ½ tsp Salt; ¼ tsp Black pepper, ground

Salmon & Rice Breakfast Bowl · ready in 34 min · 2 servings · 563 kcal per serving · easy · 9 ingredients

A savory Japanese inspired morning bowl with tender salmon, warm rice, soft egg, seaweed, and scallion for a calm protein rich start.

Prep: 10 min
Cook: 24 min
Total: 34 min
Serves: 2
kcal: 563
Difficulty: easy

Breakfast Gluten-free Dairy-free High-protein (25 g+)

A QiMeal recipe · Updated 3 October 2026

Ingredients · 2 servings

200 gSalmon, patted dry
130 gRice, rinsed
260 mlWater
2Egg
4 gSeaweed, crumbled (to serve)
24 gScallion, thinly sliced (to serve)
2 tspOlive oil
½ tspSalt
¼ tspBlack pepper, ground

Equipment

stovetop, pot with lid, skillet, mixing bowl, knife, cutting board, spatula, fork, fine mesh sieve, measuring cup, plate, paper towel

Instructions

Mise en Place
Gather salmon, rice, egg, seaweed, scallion, seasonings, a pot with lid, skillet, bowl, knife, board, spatula, and fork. · 5 min
What to look for: All ingredients and tools are measured and within reach.
Rinse Rice
Rinse rice in a bowl with cool water until the water turns mostly clear, then drain well and place it in the pot. · 3 min
What to look for: Rice grains look clean and the draining water is only lightly cloudy.
Cook Rice
Boil rice with 260 ml water and 1 g salt, then cover and simmer on low until the grains are tender and the water is absorbed. · 15 min
What to look for: Steam holes appear on the surface and no loose water remains.
Rest Rice
Remove the pot from heat and rest the covered rice for 5 minutes, then fluff gently with a fork before building the bowls. · 5 min
What to look for: Rice looks glossy, separate, and fluffy.
Season Salmon
Season salmon with 1 g salt and black pepper, pressing the seasoning lightly so it clings to the surface. · 2 min
What to look for: Salmon surface is dry and evenly speckled with seasoning.
Sear Salmon
Heat 1 tsp olive oil in a skillet, fry salmon for about 3 minutes per side, then flake it into large moist pieces. · 8 min
When it is done: Fish flakes easily and the thickest part reaches 63°C / 145°F.
Fry Egg
Heat remaining olive oil, crack in eggs, season with remaining salt, and cook until whites set and yolks stay soft. · 4 min
What to look for: Egg whites are opaque and yolks are still glossy.
Assemble Bowl
Divide warm rice between 2 bowls, top with flaked salmon and egg, then scatter seaweed and scallion over each bowl. · 2 min
What to look for: Each bowl has distinct layers of rice, salmon, egg, seaweed, and scallion.
Serve Bowls
Serve immediately while the rice is warm, breaking the yolk into the salmon and seaweed for a savory breakfast bowl. · 1 min
What to look for: Yolk coats the rice lightly when stirred.

Nutrition (per serving)

kcal	563
Protein	33 g
Carbohydrates	55 g
of which sugars	1 g
Fat	23 g
of which saturated	6 g
Fibre	2 g
Sodium	760 mg

Nutri-ScoreB

Allergens

Contains: fish, eggs

Storage and reheating

Fridge: up to 2 days
Freezer: not recommended
Reheat rice and salmon until steaming hot, then add a freshly cooked egg and garnish after reheating.

Ingredient substitutions

Salmon

Egg: Use extra egg only if salmon is unavailable.

Egg

Salmon: Use extra flaked salmon if egg is not desired.

Seaweed

Scallion: Adds freshness but loses the briny sea flavor.

Scallion

Seaweed: Use a small amount for savory depth if scallion is unavailable.

Olive oil

Butter: Use the same weight for a richer flavor.

Salt

Seaweed: Use crumbled seaweed for a lighter salty impression.