Salmon Sashimi Rice Bowl

This salmon sashimi donburi or rice bowl is one of my favorite ways to make a quick and easy meal! Only a few simple ingredients are needed to make a delicious 10 minute lunch or dinner. With that being said, I highly recommend using the freshest ingredients when making this! You really want the ingredients to shine through.

Salmon Sashimi Rice Bowl

Servings 2 people
Prep Time 10 mins
Cook Time 5 mins

Ingredients

  • 8 oz salmon sashimi grade
  • 2 cups cooked rice
  • 1 avocado sliced
  • 4 tbsp fish roe
  • 2 shiso leaf for garnish
  • wasabi to taste

Mentsuyu Sauce

  • 1/2 cup soy sauce
  • 1/4 cup mirin
  • 1/4 cup sake
  • 3 dried kelp
  • 1/4 cup bonito flakes

Instructions

  • Let's prepare the sauce first!
  • In a pot, combine soy sauce, mirin, sake, and kelp and bring to a boil. Once boiling, add the bonito flakes and cook for 3-5 minutes. Strain and cool in the fridge.
  • Let's finish up the bowl!
  • Scoop the rice into a bowl and allow this to come to room temperature.
  • Slice the salmon, preferably at an angle for better presentation.
  • Once the rice has cooled, add 1 tsp of the mentsuyu sauce over the rice.
  • Top the rice with sliced salmon, avocado, sishio leaf, fish roe and wasabi.
  • Pour another tsp of the mentsuyu sauce over the salmon. Add more if needed.
  • Serve immediately!

Notes

1. Feel free to substitute the salmon to any other sashimi grade fish such as tuna, amberjack, fluke, etc.
2. You can purchase bottled mentsuyu sauce at a Japanese market.
3. The homemade mentsuyu sauce will last in the fridge for up to 4 weeks!
Course: Dinner, Lunch, Main Course
Cuisine: Japanese

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