Salmon Sashimi Doniburiis a delicious Japanese rice bowl topped with fresh buttery salmon, fragrant shiso, ikura, and scallions. This quick bowl comes together in minutes for a light meal and will leave you feeling satisfied and full. Serve with a side of wasabi, soy sauce, or homemade yuzu ponzu sauce.
Stovetop instructions - Place rice in a saucepan and rinse the rice in the sink until the water runs clear, then drain. Combine washed rice and filtered water in a medium saucepan. Bring the rice to a low boil, then reduce the heat to low. Cover the pot and simmer for 20 minutes or until the water is absorbed. Remove from the heat and let sit covered for 10 minutes. Fluff the rice with a fork.
1 cup rice, 1⅓ cup filtered water
Rice cooker instructions - Place rice in the electric rice cooker pot and rinse the rice in the sink until the water runs clear, then drain. Combine rice and filtered water in the pot and cook per the rice cooker directions.
1 cup rice, 1⅓ cup filtered water
Cool rice - Let the rice cool while you prep the other ingredients.
Salmon Sashimi Donburi
Thinly slice salmon - Carefully slice salmon against the grain at a 45° angle. Be sure to pick how large you want the slices ahead of time and cut in one smooth motion. A standard thickness is about ⅜-inch thick.
½ lb sashimi grade salmon
Assemble the bowl - Once the rice cools, divide the rice into the two bowls. Then place the thin slices of salmon on top of the cooled rice. Place the shiso leaf, scallions, and ikura on top of the salmon. Serve with soy sauce and wasabi on the side.
This salmon donburi is best enjoyed immediately or within 1 day of making. Store the ingredients in an air-tight container in the refrigerator. The key is to keep the moisture locked in so the rice doesn't dry out. This salmon donburi recipe does not stand up well to freezing.
Top Tips
Cool the rice - Make sure the steamed rice is cool before adding the fish. The temperature of the rice should match the temperature of the fish so the delicate fish doesn't cook.
Fish medley - Add hamachi or tuna for a yummy fish medley.
Sauce on the side - Serve with soy sauce on the side instead of on top so the rice stays sticky and won't fall apart when you try to eat it.
Use a bowl - Serve this dish in a large bowl or donburi bowl (slightly smaller than ramen bowls) to ensure all of the ingredients will fit.