Rice Bowl with Eggs and Salmon

How to prepare rice bowl with eggs and salmon

1. Ideally, use rice that was cooked the day before, but if you don't have any, do this: cook the rice in salted water, drain it well, and then spread it on a larger tray/platter so it forms a thin layer. Leave it until you need it. This way the rice will cool quickly and the water will evaporate, making it firmer and suitable for this recipe.
2. Drizzle the salmon with soy sauce and massage it until it's covered everywhere. Let it sit for at least 15 minutes at room temperature (or you can massage it with soy ahead of time and keep it in the refrigerator until you prepare it).
3. Preheat the oven to 200°C (400°F), place the salmon fillet in an oven-safe dish and bake for 20 minutes.
4. Remove the salmon and portion it into 2 or 3 pieces (depending on how many servings you want to prepare; I don't use the skin). Sprinkle a little salt over the salmon pieces.
5. In a large pan (about 28-30 cm) melt the butter over low heat. Add the ginger and garlic and sauté over low heat for about 2 minutes, until it smells fragrant.
7. Beat the eggs and pour them into the pan. Now turn the heat up under the pan and wait for the omelet to puff up at the edges. At that moment, start stirring slowly to get scrambled eggs. If the pieces are too large, break them up with the spoon directly in the pan. Be careful not to overcook the eggs, the pieces should remain slightly moist.
8. Add the cooled rice over the eggs and mix well, pulling the pan off the heat. If you have them, you can now add 2 stalks of green onion cut into rounds. Pour in the soy sauce, stir, and then taste for salt.
9. In 2 or 3 bowls, start layering rice with eggs, topped with torn pieces of salmon, until you finish all the ingredients. At the end, drizzle 1 teaspoon of chili oil over the mounds in each bowl. If you only have chili paste without oil, mix the paste with 2 tablespoons of oil and pour this sauce over the rice.
10. Serve immediately, warm. It's great with broccoli florets (blanched for 2 minutes, drained and drizzled with a little lemon juice) or a grated carrot salad.

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