Japanese Breakfast Bowl with Salmon, Rice & Miso Soup

A calm, complete Japanese-style breakfast: salt-broiled salmon over steamed rice with a jammy egg, quick cucumber pickles and nori, and a small bowl of tofu miso soup alongside.

Ingredients

• 1 lb salmon fillet, cut into 4 pieces
• 1¼ cups short-grain or Calrose rice
• 4 eggs
• 3 tbsp white miso
• 7 oz extra-firm or silken tofu, in small cubes
• ½ English cucumber, thinly sliced
• 2 green onions, sliced
• 4 sheets nori, cut into strips
• 2 tbsp soy sauce

From your pantry: 1 tsp oil, 1 tbsp rice vinegar, 1 tsp sugar, 1 tsp sesame oil, 1 tsp salt.

Instructions

1. Rinse and cook the rice with 1½ cups water. Sprinkle the salmon all over with ¾ tsp salt and let it sit 15 minutes while the rice cooks.
2. Toss the cucumber with the rice vinegar, sugar, sesame oil and a pinch of salt for quick pickles.
3. Lower the eggs into boiling water for 6½ minutes, then cool in ice water and peel.
4. Heat the broiler with a rack 6 inches from the heat. Pat the salmon dry, rub with the oil and broil on a foil-lined pan until browned and just flaking, 125°F inside, 6 to 8 minutes.
5. For the soup, bring 4 cups water to a simmer, add the tofu for 2 minutes, then turn off the heat and whisk in the miso until dissolved; don't let it boil. Serve rice topped with salmon, a halved egg, pickles, nori and a drizzle of soy, with the miso soup and green onions.

Tip: Salting the salmon 15 minutes ahead draws out moisture so the skin side browns and the flesh seasons all the way through.

Nutrition per serving

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