Recipe: Tasty Salmon Donburi (Salmon rice bowl)

Salmon Donburi (Salmon rice bowl). > Rice bowl topped with Soy - marinated sashimi salmon. (Actually I forgot to put the sliced onion under the salmon. so i put the onion later haha.) I hope you like Japanese rice bowl! Seafood donburi with fresh salmon sashimi and ikura over warm Japanese rice. Garnished with shredded nori and shiso leaf.

This twist on the donburi rice bowl mixes Korean and traditional Japanese flavors. Because Erwan is a man of taste, he throws some cheddar cheese on top for. Salmon Donburi is a very popular lunch item for many office workers in Seoul. You can cook Salmon Donburi (Salmon rice bowl) using 12 ingredients and 25 steps. Here is how you cook it.

Ingredients of Salmon Donburi (Salmon rice bowl)

1. You need 200 g of Salmon (fresh-looking farm-raised salmon).
2. You need 1 Tbsp of Salt.
3. Prepare 2 Tbsp of Vinegar.
4. You need of -----------------.
5. Prepare 1 Tbsp of Wasabi Powder.
6. It's 1/4 tsp of Water.
7. You need 2 Tbsp of Soy Sauce.
8. You need of -----------------.
9. Prepare 3 Cups of Steamed Japanese Rice.
10. You need 1 tsp of Roasted Sesame Seeds.
11. Prepare 1/2 Sheet of Nori (seaweed sheet, cut into small pieces).
12. Prepare 1 tsp of Scallions (chopped).

It can be described as fresh salmon sashimi layered over a bed of Key taste variable: Buy fresh salmon fillet - not frozen or packaged. If it is fresh, it will not have a fishy odor. Salmon Donburi - Sashimi Strips over Bed of Rice. Donburi is rice with some topping in a bowl.

Salmon Donburi (Salmon rice bowl) step by step

1. Cover the salmon with salt all over it..
2. Let it rest in the fridge for about 3~5 hours..
3. After 3 hours, it looks like this..
4. As you see, some water has to be drained out..
5. Wash off the salt under running water and wipe with a paper towel..
6. Put it back into the container and sprinkle vinegar on the salmon..
7. With the vinegar....
8. Rest it in the fridge for about 30-45 minutes..
9. After 45 minutes, it looks like this..
10. Wash it out under running water and wipe with a paper towel, and remove the skin..
11. Cover it well with plastic wrap and a Ziploc bag double covering, and put it in the freezer for a few hours. (If you don't eat the same day, you can freeze it for several days.).
12. Cook the Japanese rice..
13. Mix the wasabi powder and a little water..
14. Mix it well..
15. Leave it upside down until you use it..
16. Slice the salmon..
17. Add soy sauce into the wasabi..
18. Pour it on the salmon and keep it in the fridge..
19. Lightly roast the seaweed sheet..
20. Place the steamed rice in a bowl..
21. Sprinkle sesame seeds on it..
22. Sprinkle the seaweed..
23. Top with the marinated salmon..
24. Garnish with some chopped scallions and a little wasabi. Serve immediately..
25. I made this dish for another day. This time I added a little bit mayonnaise too. And also homemade Gari. (picked ginger).

Typical toppings are chicken and egg (Oyakodon), Tempura (Tendon), or beef (Gyudon). And I have to say, salmon still made a pretty good Donburi. If you 'd like to see more details on Donburi dishes, please check out our Oyakodon Video. These butter salmon rice bowls are so full of flavor and intensely satisfying! The salmon is roasted with a dijon butter spread until it's flakey and buttery. salmon bowls.