Salmon Donburi (Salmon rice bowl)
Salmon Donburi (Salmon rice bowl)

Hey everyone, hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, salmon donburi (salmon rice bowl). One of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.

Salmon Donburi (Salmon rice bowl) is one of the most well liked of recent trending foods on earth. It’s easy, it’s quick, it tastes yummy. It’s enjoyed by millions every day. Salmon Donburi (Salmon rice bowl) is something that I have loved my whole life. They’re nice and they look wonderful.

> 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.

To get started with this particular recipe, we have to first prepare a few components. You can have salmon donburi (salmon rice bowl) using 12 ingredients and 25 steps. Here is how you cook it.

The ingredients needed to make Salmon Donburi (Salmon rice bowl):
  1. Get 200 g Salmon (fresh-looking farm-raised salmon)
  2. Get 1 Tbsp Salt
  3. Make ready 2 Tbsp Vinegar
  4. Prepare —————–
  5. Take 1 Tbsp Wasabi Powder
  6. Prepare 1/4 tsp Water
  7. Prepare 2 Tbsp Soy Sauce
  8. Prepare —————–
  9. Take 3 Cups Steamed Japanese Rice
  10. Take 1 tsp Roasted Sesame Seeds
  11. Take 1/2 Sheet Nori (seaweed sheet, cut into small pieces)
  12. Take 1 tsp Scallions (chopped)

Salmon Donburi - Sashimi Strips over Bed of Rice. 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.

Instructions to make Salmon Donburi (Salmon rice bowl):
  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)

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. Line a sheet pan with parchment paper or foil. In a bowl, stir together the butter, mustard.

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