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Poached Salmon Tobiko Bowls

"A very simple and humble dish, composed of poached salmon on rice with a spoonful of tobiko. A bowl of simple comfort."

Ingredients :

• 4 cups water
• 2 cups Japanese sticky rice
• 1 pound skinless, boneless salmon fillets
• water to cover
• 1 teaspoon salt
• 1 tablespoon tobiko (fish eggs), or to taste (optional)
• 1 tablespoon chopped green onions, or to taste

Instructions :

Prep : 10M	Cook : 4M	Ready in : 50M

• Combine 4 cups water and rice in a rice cooker and follow manufacturer's instructions for sticky rice, 20 to 30 minutes.
• Place salmon in a large saucepan and add enough water to almost cover; season water with salt. Bring water to a simmer over medium heat; spoon hot water over salmon. Cover saucepan and simmer until salmon flakes easily with a fork, about 15 minutes. Remove salmon from saucepan and flake using a fork and spoon.
• Spoon rice into bowls and top with salmon. Sprinkle tobiko and green onions over the top.

Notes :

• Rice can also be cooked on the stovetop.

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