Marinated Salmon Sashimi Bowl (Salmon Don)
https://sudachirecipes.comTender cubes of sashimi-grade salmon soaked in a delicious Japanese marinade and served with crunchy cucumber and fresh avocado over fluffy white rice. This salmon don recipe is refreshing, filling and easy to make! Let's get started!
Ingredients
- 200 g sashimi grade salmon
- 1 avocado(s)
- 50 ml soy sauce
- 50 ml mirin
- 50 ml sake
- 5 g dried kelp (kombu) kombu
- 2 portions cooked Japanese short-grain rice see how to cook Japanese rice on the stove here
- 100 g Japanese or Persian cucumber(s) Japanese or Persian
- 1 tsp white sesame seeds
- shredded sushi nori seaweed "kizami nori" optional
- chili threads optional
- wasabi paste optional
Instructions
- Pour 50 ml soy sauce, 50 ml mirin and 50 ml sake into a small pan and bring it to a boil on a medium-high heat. Boil for 1 min to burn off the alcohol in the mirin and sake.
- Remove the pan from heat and allow the sauce to cool down to room temperature. (You can speed up the process by transferring the sauce to a heatproof bowl and placing it in a bowl of ice.)
- Cut 200 g sashimi grade salmon and 1 avocado(s) into cubes and place them in a container along with 5 g dried kelp (kombu).
- Pour the cooled marinade over the salmon and avocado until evenly coated, then cover it with plastic wrap. (The plastic wrap should be in direct contact with the surface of the salmon.)
- If your container has a lid, secure it on. Store in the refrigerator for 30 mins. I recommend using this time to cook your rice.
- After 30 mins dish up the rice and cut 100 g Japanese or Persian cucumber(s) into cubes. Scatter the salmon, avocado and cucumber over the rice.
- Pour 1/2 tbsp of the leftover marinade over each bowl and sprinkle with sesame seeds, kizami nori and/or chili threads (optional).
- Enjoy!