Rice, Rice, Baby

Marinated Salmon Sashimi Donburi with Pickled Onion and Sushi Rice

40 minutes
Serves 4
DinnerJapanese
Herb's take

Tonight we're diving into the world of Japanese donburi, think of it as the sushi chef’s answer to the rice bowl. You’ll learn how to craft perfectly seasoned sushi rice, quick-pickle onions for a tangy crunch, and slice salmon sashimi-style for maximal melt-in-your-mouth effect.

Ingredients

Yield
4

Instructions

  1. 01
    Rinse the Japanese rice in a fine mesh strainer under cold water, agitating gently, until the water runs mostly clear. Drain well.
  2. 02
    Combine the rinsed rice and 2 1/4 cups water in a medium saucepan. Bring to a boil, then cover, reduce to low, and simmer for 17 minutes. Remove from the heat (leave the lid on) and let steam for 10 minutes more.
  3. 03
    While rice cooks, whisk together unseasoned rice vinegar, sugar, and kosher salt in a small bowl until dissolved.
  4. 04
    Transfer hot rice to a wide bowl. Gently fold in the vinegar mixture with a wooden paddle or spatula, using a slicing and lifting motion to avoid smashing the grains. Let cool to room temperature, fanning occasionally to speed cooling and produce a glossy finish.
  5. 05
    Toss the thinly sliced red onion with seasoned rice vinegar in a small bowl. Let sit at least 15 minutes, stirring occasionally. Drain before serving.
  6. 06
    Pat the salmon dry with paper towels. Slice against the grain into 1/4-inch thick sashimi slices.
  7. 07
    In a shallow dish, whisk soy sauce, mirin, and toasted sesame oil. Add salmon slices and turn gently to coat. Marinate 10 minutes in the fridge.
  8. 08
    To assemble, divide the cooled sushi rice among 4 bowls. Arrange marinated salmon slices in overlapping layers on top of the rice.
  9. 09
    Top each bowl with a generous mound of pickled red onions.
  10. 10
    Drizzle any remaining marinade over the salmon. Dot with wasabi paste (as much as desired).
  11. 11
    Scatter sliced scallions and toasted sesame seeds over each bowl. Garnish with nori strips.
  12. 12
    Serve immediately, and feel free to mix everything up before digging in.

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