Smoked Fish and Rice Breakfast Bowl

healthyish breakfast rice vinegar sesame oil mirin tahini gochujang honey brown rice chard kale egg salmon mackerel green onion scallion avocado dinner easy rice

Naomi Pomeroy

4 servings

Source

Ingredients

¼ cup unseasoned rice vinegar

¼ cup vegetable oil

3 tablespoons plus 1 teaspoon toasted sesame oil

3 tablespoons mirin

3 tablespoons tahini

1 tablespoon plus 1 teaspoon gochujang (Korean red chile paste)

1 teaspoon honey

Kosher salt

1½ cups cups gaba (sprouted brown rice) or brown rice

Kosher salt

1 bunch of Swiss chard or kale, ribs and stems removed, coarsely torn (about 8 cups)

4 large eggs

8 ounces smoked salmon or mackerel, broken into bite-size pieces

3 scallions, thinly sliced

1 avocado, sliced

1 cup mixed tsukemono (Japanese pickles; about 6 ounces)

Shichimi togarashi (for serving; optional)

Method

Blend vinegar, vegetable oil, sesame oil, mirin, tahini, gochujang, and honey in a blender until smooth. Season with salt and transfer to a small bowl. If mixture looks too thick, thin with a bit of water.

Do Ahead: Dressing can be made 1 day ahead; cover and chill.

Rinse and drain rice in a fine-mesh sieve several times until water runs clear. Let sit 20 minutes.

Combine rice and 2½ cups water in a medium saucepan, season lightly with salt, and bring to a boil. Reduce heat to medium-low, cover, and simmer until rice is tender, 20–25 minutes. Remove from heat and let sit 10 minutes. Fluff with a fork; keep warm.

Meanwhile, heat greens and ¼ cup water in a dry large saucepan over medium. Cover pot and steam, shaking pan occasionally, until greens are wilted, 3–4 minutes for Swiss chard, 8–10 minutes for kale. Transfer greens to a plate and let cool.

Wipe out saucepan. Pour in water to a depth of 2" and bring to a boil, then reduce heat and bring to a gentle simmer. Crack an egg into a small bowl, then gently slide egg into water. Repeat with remaining eggs, waiting until whites are opaque before adding the next (about 30 seconds apart). Poach eggs until whites are set and yolks are still runny, about 3 minutes. Using a slotted spoon, transfer poached eggs to paper towels.

Divide rice among bowls and drizzle sesame dressing over. Arrange steamed greens, smoked fish, scallions, avocado, pickles, and poached egg over rice. Sprinkle with shichimi togarashi, if using.