This tri-color rice bowl features large flakes of savory grilled salmon, fluffy & slightly-sweet scrambled eggs, and fragrant komatsuna (Japanese mustard spinach) greens seasoned with sesame oil. A delicious fish-based meal that even meat lovers will enjoy!
20 minutes
Rinaty
PROFILE
INGREDIENTS
SERVES 2
Original recipe (1X) yields 2 servings
When scaling the recipe, the ratios of some ingredients may require slight adjustments. Adjust as necessary and season to taste.
- 2 salted salmon fillets
- 4 tbsp. sake (divided in half)
- 1 /2 a bunch of komatsuna (or substitute with spinach)
- 4 eggs
- 1 tbsp. vegetable oil (divided in half)
- cooked rice (as needed)
- shredded nori seaweed (for garnish)
- A1 tbsp. white sesame seeds
- A2 tsp. sesame oil
- A1/2 tbsp. soy sauce
- Achicken bouillon powder
- B1 tbsp. mayonnaise
- B1 tbsp. mirin
- B1/2 tbsp. sugar
- B1/2 tbsp. soy sauce
INSTRUCTIONS
Preparation
Sprinkle 2 tbsp. of sake over the salmon fillets and let them sit for 10 minutes. Pat dry with a paper towel.
- 1
Cut komatsuna into 1 inch-long (3 cm) pieces. Boil water in a small pot and blanch the greens for 40 seconds. Drain and cool under running water. Squeeze out excess moisture and mix with A (sesame seeds, sesame oil, soy sauce, and chicken bouillon powder) in a bowl.
- 2
Crack eggs into a bowl and mix with B (mayonnaise, mirin, sugar, and soy sauce). Heat 1/2 tbsp. vegetable oil in a skillet over medium heat. Add the egg mixture and scramble gently until just cooked. Remove from the skillet.
- 3
In the same skillet, heat the remaining 1/2 tbsp vegetable oil. Place the salmon fillets skin-side down and sear for 2 minutes. Flip and cook for another 1 minute. Add the remaining 2 tbsp. sake, cover, and steam over low heat for 3 minutes. Remove and break into large flakes, removing the bones and skin.
- 4
Serve warm rice in bowls. Top with the seasoned komatsuna, scrambled eggs, and salmon flakes. Garnish with shredded nori if desired.
RecipeID
19
Tips & Notes
Break the salmon into large chunks for the best texture.
This dish is also great when everything is mixed into the rice as a stir-in bowl!
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About Me I was born and raised in Fukuoka in 1995. I love discovering delicious food just as much as I love eating it! As of January 2025, I’m grateful to have around 850,000 followers on Instagram—thank you so much for your amazing support. My Recipe Philosophy Through cooking, I hope to share many moments of happiness. Whether you’re someone who cooks daily for your family despite a busy schedule, or someone who wants to prepare a delicious meal for a loved one, I want my recipes to be your go-to. I focus on recipes that are easy to make using familiar ingredients and everyday seasonings found in any home. My dishes are not so much “fancy” in flavor as they are warm, home-style meals—simple, quick, and budget-friendly. I would be delighted if my recipes could bring a small sense of warmth and joy to both those who cook and those who eat. The happiness of making something tasty, the joy of hearing “It’s delicious!”, the smiles around the dining table, and the fun of cooking together with children—these are the heartwarming little moments I hope to deliver through my cooking."