Salmon Sashimi Donburi

Close-up of a donburi bowl bursting with glossy salmon zuke, sprinkled with sesame and scallions, nestled against vibrant green shiso leaves.

Ready in just 20 minutes, this quick salmon donburi transforms salmon sashimi into a velvety, umami-packed topping for hot rice using just soy sauce and mirin.

Course Main Course

Cuisine Japanese

Keyword donburi, rice bowl, sashimi

Level Beginner

Main Ingredient Fish, Rice

Diet Dairy-Free, Pescatarian

Servings servings

Calories 380kcal

Author Marc Matsumoto

Equipment

Ingredients

200 grams salmon (sashimi quality)
3 tablespoons soy sauce
1 ½ tablespoons mirin
toasted sesame seeds
scallions
2 servings cooked Japanese short-grain rice

Grams + US Cups - US Standard

Instructions

Use a long, sharp knife to slice 200 grams salmon into ¼-inch thick pieces of uniform size (see the video above for technique).
200 grams salmon
In a bowl, stir together 3 tablespoons soy sauce and 1 ½ tablespoons mirin. Add the salmon slices and agitate gently to coat them evenly in the marinade.
3 tablespoons soy sauce, 1 ½ tablespoons mirin
Cover and refrigerate for 10–20 minutes. The longer it marinates, the firmer and saltier your salmon zuke will become.
To serve, divide 2 servings cooked Japanese short-grain rice between two donburi bowls. Top each with the marinated salmon sashimi. Drizzle a bit of the remaining marinade over the rice, then garnish with toasted sesame seeds and chopped scallions.
toasted sesame seeds, 2 servings cooked Japanese short-grain rice, scallions

Video

Nutrition