Salmon Rice Bowl with Soy-Wasabi Sauce (Sake-Don)
Salmon Rice Bowl with Soy-Wasabi Sauce (Sake-Don)
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1/4 cup soy sauce
- 1 tablespoon mirin (sweet rice wine) or 1/2 tablespoon sugar
- 1 teaspoon wasabi, to taste
- 1/4 teaspoon dashi powder or granules, optional
- 8 ounces very fresh raw salmon
- 1 sheet nori seaweed
- 3 cups cooked short-grain rice, warm
- 2 scallions, thinly sliced
Instructions
- 1
Stir together the soy sauce, mirin or sugar, and wasabi; stir until the wasabi (and optional sugar) is fully dissolved. If using dashi, dissolve in 1 teaspoon warm water and stir in.
- 2
Cut the salmon into slices about 1/4 inch thick. Brush with sauce and let rest while you assemble the bowls.
- 3
If you want to toast the nori, briefly and carefully wave it over the flame of a gas stove to release its aroma and make it extra crisp. You'll see it shrivel a little and darken slightly. Cut into strips with scissors.
- 4
Scoop a cup and a half of rice into each of two bowls and top with the nori strips. Arrange the salmon slices on top, then mound the scallions on top. Serve right away, with the extra wasabi soy sauce on the side for dipping.