My Eggs Rice Bowl
My Eggs Rice Bowl
Ingredients
- 2 cups rice, uncooked
- 15 ounces canned salmon, drained
- 0.35 ounce roasted seaweed snacks, toasted sesame flavor, 10g package
- 1/4 cup mayonnaise
- 2 tablespoons sriracha
- 1/2 red onion, chopped
- 1/2 cup cucumber, chopped
- 1/4 cup green onions, chopped
- 4 eggs
- 2 tablespoons butter
Instructions
- 1
Rinse the uncooked rice thoroughly under cold running water in a bowl, agitating with your hands until the water runs clear. Cook the rice according to package directions. Once cooked, divide the rice among four serving bowls.
⏱️ 15 min
- 2
Evenly distribute the drained canned salmon over the cooked rice in each bowl.
⏱️ 2 min
- 3
Open the package of roasted seaweed snacks. Crumble the seaweed over the salmon and rice in each bowl.
⏱️ 1 min
- 4
Finely chop the red onion, cucumber, and green onions. Divide the chopped vegetables evenly and add them to each bowl on top of the rice, salmon, and seaweed.
⏱️ 7 min
- 5
In a large non-stick skillet, melt the butter over medium heat. Crack the eggs into the pan and fry them to your desired doneness (e.g., sunny-side up, over easy).
⏱️ 5 min
- 6
Carefully place one fried egg on top of the ingredients in each serving bowl.
⏱️ 1 min
- 7
Drizzle mayonnaise and sriracha generously over the contents of each bowl.
⏱️ 1 min
- 8
Serve immediately. Encourage diners to mix all the ingredients together with a fork before enjoying.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
My Eggs Rice Bowl
- 2 cups rice, uncooked
- 15 ounces canned salmon, drained
- 0.35 ounce roasted seaweed snacks, toasted sesame flavor, 10g package
- 1/4 cup mayonnaise
- 2 tablespoons sriracha
- 1/2 red onion, chopped
- 1/2 cup cucumber, chopped
- 1/4 cup green onions, chopped
- 4 eggs
- 2 tablespoons butter
Instructions
- 1
Rinse the uncooked rice thoroughly under cold running water in a bowl, agitating with your hands until the water runs clear. Cook the rice according to package directions. Once cooked, divide the rice among four serving bowls.
⏱️ 15 min - 2
Evenly distribute the drained canned salmon over the cooked rice in each bowl.
⏱️ 2 min - 3
Open the package of roasted seaweed snacks. Crumble the seaweed over the salmon and rice in each bowl.
⏱️ 1 min - 4
Finely chop the red onion, cucumber, and green onions. Divide the chopped vegetables evenly and add them to each bowl on top of the rice, salmon, and seaweed.
⏱️ 7 min - 5
In a large non-stick skillet, melt the butter over medium heat. Crack the eggs into the pan and fry them to your desired doneness (e.g., sunny-side up, over easy).
⏱️ 5 min - 6
Carefully place one fried egg on top of the ingredients in each serving bowl.
⏱️ 1 min - 7
Drizzle mayonnaise and sriracha generously over the contents of each bowl.
⏱️ 1 min - 8
Serve immediately. Encourage diners to mix all the ingredients together with a fork before enjoying.
⏱️ 1 min