- #high-protein
Japanese-Style Sockeye Salmon Breakfast Rice Bowls
A Japanese-style breakfast built from canned wild sockeye, warm rice, and edamame, topped with a miso-Greek yogurt sauce in place of Kewpie mayo. 37g protein per bowl, and it's ready in 10 minutes if you have leftover rice.
by John at Baisics
Ingredients
- 200 g canned wild sockeye salmon, drained, skin and large bones removed
- 240 g cooked short-grain white rice
- 120 g frozen shelled edamame
- 100 g 2% plain Greek yogurt
- 16 g white (shiro) miso
- 1 tsp rice vinegar
- 6 g toasted sesame seeds
- 2 sheets roasted nori sheets, cut into strips
- 2 stalks scallions, thinly sliced
Instructions
- 1
Warm the rice (microwave 60–90 seconds with a splash of water, covered).
- 2
Cook edamame in boiling water or microwave with a splash of water for 3 minutes; drain.
- 3
Whisk Greek yogurt, miso, and rice vinegar until smooth.
- 4
Flake the salmon into large pieces.
- 5
Divide rice between bowls. Top with salmon and edamame.
- 6
Spoon over the miso-yogurt sauce, then finish with sesame seeds, nori strips, and scallions.
- 7
Make-ahead: portion rice and edamame into containers for up to 4 days; add salmon and sauce right before eating.