Breakfast · Japanese
Japanese-style salmon rice porridge
A gentle Japanese rice porridge simmered with flaked salmon and scallion.
- Serves
- 1
- Prep
- 5 min
- Cook
- 25 min
- Total
- 30 min
- High-protein here means at least 20 g of protein a serving, and at least 20% of its calories.
- Dairy-free here means no milk, cheese, butter, yogurt or cream.
Ingredients
For 1 bowl- 50 g white rice, uncooked
- 450 ml water
- 80 g salmon fillet, cooked, flaked
- 1 scallion, sliced
- 1/2 tsp soy sauce, low-sodium
- 1/4 tsp salt
Method
Bring the rice and water to a boil in a small pot.
Reduce the heat and simmer, stirring occasionally, for 20 to 25 minutes until thick and porridge-like.
Stir in the flaked salmon and soy sauce and warm through.
Season with salt, top with scallion and serve.