Poached Salmon Tobiko Bowls - cooking recipe

Ingredients

4 cups water
2 cups Japanese sticky rice
1 pound skinless, boneless salmon fillets
water to cover
1 teaspoon salt
1 tablespoon tobiko (fish eggs), or to taste (optional)
1 tablespoon chopped green onions, or to taste

Preparation

Combine 4 cups water and rice in a rice cooker and follow manufacturer's instructions for sticky rice, 20 to 30 minutes.
Place salmon in a large saucepan and add enough water to almost cover; season water with salt. Bring water to a simmer over medium heat; spoon hot water over salmon. Cover saucepan and simmer until salmon flakes easily with a fork, about 15 minutes. Remove salmon from saucepan and flake using a fork and spoon.
Spoon rice into bowls and top with salmon. Sprinkle tobiko and green onions over the top.