Salmon Donburi (Salmon rice bowl). Salmon Donburi - How To Make Sushi Series. Hiroyuki Terada - Diaries of a Master Sushi Chef. Salmon zuke don [Rice bowl topped with Soy-marinated salmon].

Donburi is rice with some topping in a bowl. Typical toppings are chicken and egg ( Oyakodon ), Tempura (Tendon), or beef ( Gyudon ). And I have to say, salmon still made a pretty good Donburi. You can Cook Salmon Donburi (Salmon rice bowl) using 12 ingredients and 25 steps. Here is how you achieve that.

Ingredients of Salmon Donburi (Salmon rice bowl)

What You needis 200 g of Salmon (fresh-looking farm-raised salmon).
Lets Go Prepare 1 Tbsp of Salt.
It's 2 Tbsp of Vinegar.
It's of -----------------.
It's 1 Tbsp of Wasabi Powder.
Lets Go Prepare 1/4 tsp of Water.
It's 2 Tbsp of Soy Sauce.
What You needis of -----------------.
What You needis 3 Cups of Steamed Japanese Rice.
It's 1 tsp of Roasted Sesame Seeds.
It's 1/2 Sheet of Nori (seaweed sheet, cut into small pieces).
What You needis 1 tsp of Scallions (chopped).

If you 'd like to see more details on Donburi dishes, please check out our Oyakodon Video. Salmon Donburi is a very popular lunch item for many office workers in Seoul. 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 (Salmon rice bowl) step by step

Cover the salmon with salt all over it..
Let it rest in the fridge for about 3~5 hours..
After 3 hours, it looks like this..
As you see, some water has to be drained out..
Wash off the salt under running water and wipe with a paper towel..
Put it back into the container and sprinkle vinegar on the salmon..
With the vinegar....
Rest it in the fridge for about 30-45 minutes..
After 45 minutes, it looks like this..
Wash it out under running water and wipe with a paper towel, and remove the skin..
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.).
Cook the Japanese rice..
Mix the wasabi powder and a little water..
Mix it well..
Leave it upside down until you use it..
Slice the salmon..
Add soy sauce into the wasabi..
Pour it on the salmon and keep it in the fridge..
Lightly roast the seaweed sheet..
Place the steamed rice in a bowl..
Sprinkle sesame seeds on it..
Sprinkle the seaweed..
Top with the marinated salmon..
Garnish with some chopped scallions and a little wasabi. Serve immediately..
I made this dish for another day. This time I added a little bit mayonnaise too. And also homemade Gari. (picked ginger).

Salmon Donburi - Sashimi Strips over Bed of Rice. Donburi is a Japanese 'rice bowl', usually made up of a simple braise and the rice. I've taken this particular idea from the Japanese restaurant Nobu and adapted it. I sometimes use basmati and even brown rice when time is tight. It works with tuna as well as salmon.