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Salmon and Egg Sushi Bowl
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SALMON AND EGG SUSHI BOWL

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour

Ingredients

FOR SUSHI RICE:

  • 2 cups (the measuring cup attached to a rice cooker) Japanese rice
  • 4 tbsp rice vinegar
  • 2 tbsp sugar
  • 1/2 tbsp kosher salt

FOR THE SALMON:

  • 12 oz salmon fillet
  • kosher salt to season

FOR THE SCRAMBLED EGG:

  • 3 ea eggs
  • 1/2 tbsp mirin
  • 1/2 tsp kosher salt
  • 1/2 tbsp canola oil

FOR CUCUMBER PICKLE:

  • 5 oz English cucumber sliced thinly
  • 1/4 tsp kosher salt
  • 2 oz ikura (salmon roe)
  • 5 tsp sesame seeds toasted
  • 2 ea shiso leaves thinly shredded

Instructions

Prep sushi rice.

  • Rinse the rice until the water become clear. Drain the rice thoroughly with a strainer for 15 minutes. Place the rice in a inner pot of a rice cooker. Pour the water by the gradation for 2 cups of rice. Start a rice cooker. Meanwhile, make a sushi vinegar. Mix rice vinegar, sugar, and salt in a heat resistant container, and microwave for 20 seconds until sugar and salt are melted. When rice is ready, let it steam 10 more minutes in a rice cooker. Take the steamed rice in a large bowl, pour sushi vinegar slowly from the edge of bowl. Fold the rice gently with a rice paddle. Be carefully not to over mix to end up glutinous soggy rice. Cover the bowl with a kitchen towel to keep the rice from drying out.  

Prep for the toppings.

  • Rub the salt on the whole surface of a salmon fillet. Let it rest for 30 minutes. Preheat the broiler with high setting. Place the fillet on a rack with a baking pan. Position the salmon skin side down about 6 inches from the heat source and broil for about 10-12 minutes. Flip the fillet to crisp up the skin. When it cools enough to handle, flake the salmon. Sprinkle salt to season. Salmon flakes should be seasoned enough. 
  • Make a scrambled egg. Mix eggs, mirin, and kosher salt in a bowl. Heat canola oil in a pan, pour the egg mixture. As the bottom of egg mixture starts firming up, stir with chopsticks. Once the egg is fully cooked and scrambled, remove from the heat and set aside. 
  • Mix sliced cucumber and kosher salt. Let it rest for a few minutes. Squeeze water out of cucumber.
  • Mix sushi rice with toppings, scrambled egg, toasted sesame seeds, cucumber, flaked salmon. Serve it on the platter topped with ikura and shredded shiso leaves.