Donburi simply means bowl in Japanese, and that is exactly what it is: rice in a bowl with something warm on top and a few fresh bits on the side. In Japan it is a popular lunch, often made with whatever is around. I use salmon because you can get it fresh in any supermarket and it only takes a few minutes in the pan.
The best part of this bowl is the crispy salmon skin. For that the pan needs to be properly hot and the fish patted dry. The salmon can still be slightly translucent in the middle when you flake it, which keeps it juicy. Cool cucumber slices and a simple sauce of soy, mirin and sesame oil go with it. You do not have to add the mayonnaise, but it makes the bowl nice and creamy.
Half a sheet of nori from the Asian aisle is enough for two bowls, and if you have none, just leave it out. The rice matters most. Rinse it well and let it rest after cooking, and it turns out fluffy and slightly sticky, just as it should be.
Ingredients
Steps
AI-GENERATED
AI-GENERATED
AI-GENERATED
What to drink
Japanese green tea (sencha)
A freshly brewed sencha, made with water that is not too hot and not steeped too long, has a slightly bitter edge that goes really well with salmon and soy.
Variations
With an egg
Fry an egg in the same pan and put it on the rice before the salmon goes on.
Without skin
Fry a skinless fillet for about 2 minutes a side. It will not be crispy, but it is quicker.
With avocado
Lay slices of ripe avocado next to the cucumber and use a little more soy sauce.