Salmon Sashimi Bowl (Marinated Raw Salmon Donburi)
This Salmon Donburi is a refreshing and filling rice bowl dish made with tender cubes of marinated sashimi-grade salmon, crunchy cucumbers and silky avocados. Satisfying for lunch or dinner!
- Prep time
- 5 min
- Cook time
- 5 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 3 tbsp Japanese soy sauce (koikuchi shoyu)
- 3 tbsp mirin
- 3 tbsp sake
- 5 g dried kelp (kombu)
- 200 g sashimi grade salmon
- 1 avocado
- 2 portions cooked Japanese short-grain rice
- 1 Japanese cucumber (or ½ Persian cucumber)
- toasted white sesame seeds
- kizami nori (shredded nori) (optional)
- chili threads (optional)
- wasabi paste (optional)
Instructions
- 1
Pour 3 tbsp Japanese soy sauce (koikuchi shoyu), 3 tbsp mirin and 3 tbsp sake into a small pan and bring it to a boil on medium-high heat. Boil for 1 min to burn off the alcohol in the mirin and sake.
- 2
Remove the pan from heat and swirl around a few times to release some heat. Pour the marinade into a wide heatproof container and add 5 g dried kelp (kombu). Leave to cool completely.
- 3
Cut 200 g sashimi grade salmon and 1 avocado into cubes. Once the marinade is cool enough to touch, place the salmon and avocado in a single layer then cover it with plastic wrap touching the surface.
- 4
Gently shake the container to encourage the marinade to rise towards the plastic wrap. If you have a lid, place it on the container and store it in the refrigerator for 30 mins. I recommend using this time to cook 2 portions cooked Japanese short-grain rice.
- 5
After 30 mins dish up the rice and roughly cut 1 Japanese cucumber. Scatter the salmon, avocado and cucumber over the rice.
- 6
Pour 1/2 tbsp of the leftover marinade over each bowl and sprinkle with toasted white sesame seeds, kizami nori (shredded nori) and chili threads. Add a blob of wasabi paste to taste.
- 7
Enjoy!