Salmon Donburi – Sashimi Strips over Bed of Rice

Ingredients

• 150 gFresh salmon
• ½Onion
• 180 g (1 cup)Cooked white rice
• A fewRadish sprouts
• A small dabWasabi
• 4 teaspoonsSoy sauce
• 4 teaspoonsWater
• 1 teaspoonCooking wine (any rice wine)
• 1 teaspoonSugar
• 1 teaspoonVinegar
• ½ teaspoonMinced garlic
• ¼Onion

Instructions

1. 1

   Slice the salmon

   Cut the salmon fillet into sashimi strips and set aside. Slice half an onion very thinly.

2. 2

   Rinse the onion

   Put the onion strips into cold water for 5 minutes, then drain them.

3. 3

   Mix the sauce

   Put the soy sauce, water, cooking wine, sugar, vinegar and minced garlic in a mixing bowl. Slice the other quarter of an onion into strips and stir it into the mixture.

4. 4

   Heat the sauce

   Pour the sauce mixture into a pot and bring it to a boil over high heat. Lower the heat to medium-low and cook for 1 more minute.

5. 5

   Strain and cool

   Strain the liquid and set the sauce aside to cool. Keep the leftover onion as a side dish.

6. 6

   Assemble the bowl

   Fill a bowl with hot sticky rice and spoon some flavoured soy sauce over it. Add the thinly sliced onion, then top with the salmon strips, radish sprouts and a dab of wasabi.

What is salmon donburi?

Donburi is a Japanese style of rice bowl, with toppings served over rice. This version combines raw salmon with onion, sprouts and a sweet-savoury soy dressing.

The recipe’s appeal is the contrast between hot, sticky rice and cool toppings. Briefly simmering the dressing with onion gives it flavour while leaving the salmon uncooked.

Nutrition and macros by portion

The nutrition label shows one serving as written: 620 calories, 34g protein, 77g carbs, 20g fat.

The rice supplies most of the carbohydrates, while salmon contributes most of the protein and fat. The soy dressing adds sodium, and the sugar adds a small amount of carbohydrate. For a more balanced plate, serve the bowl with a portion of vegetables on the side.

Choosing salmon for serving raw

Raw salmon: Use salmon sold as suitable for raw consumption, and keep it properly chilled until you are ready to slice and serve. If you cannot confirm it is suitable to eat raw, cook the salmon instead.

Slice the onion finely

Thin slices: Cut the onion evenly so it sits comfortably over the rice rather than dominating each mouthful. The cold-water soak for 5 minutes is part of the method; drain the onion well before assembling the bowl.

Simmer and strain the dressing

Gentle finish: Bring the sauce to a boil over high heat, then reduce the heat to medium-low for 1 minute. Strain out the cooked onion and let the liquid cool before adding it to the bowl.

Keep the dressing measured: Spoon it over the rice rather than tipping it all in at once, so the rice stays distinct and the salmon flavour remains clear.

Build the bowl for contrast

Rice first: Use hot sticky rice as the base, then add a spoonful of dressing while the rice is warm.

Toppings last: Add the drained onion, salmon, radish sprouts and wasabi just before serving. This keeps the raw fish cool and the garnish fresh.

Serving ideas

The bowl can be served on its own, with any leftover cooked onion on the side. A simple vegetable side or a light soup can round out the meal without competing with the salmon and dressing.

Recipe notes & tips

• Chill the salmon until you are ready to slice and assemble the bowl.
• Use a sharp knife to cut the salmon into neat strips.
• Drain the soaked onion thoroughly so it does not water down the rice.
• Let the dressing cool before it touches the raw salmon.
• Add the dressing a spoonful at a time to suit your taste.

Variations

• Add cucumber: Slice it thinly for a cool, crisp topping.
• Use brown rice: Swap in cooked brown rice for a firmer, nuttier base.
• Make it spicier: Add extra wasabi a little at a time.
• Add sesame: Sprinkle toasted sesame seeds over the assembled bowl.
• Cook the salmon: Use cooked salmon instead if you do not want to serve it raw.

Common mistakes to avoid

• Using unsuitable raw fish: Choose salmon specifically suitable for raw consumption, or cook it instead.
• Slicing the onion too thickly: Cut it very thin so it layers easily over the rice.
• Skipping the drain: Drain the soaked onion well to avoid adding excess water to the bowl.
• Overcooking the dressing: After it boils, lower the heat and cook it for just 1 more minute.
• Pouring on all the sauce: Add it gradually so the rice does not become oversaturated.

How to store

For best quality and food safety, assemble and eat the bowl straight away, especially because it contains raw salmon. Keep any unassembled components covered and refrigerated, and do not store leftover raw-fish servings for later.

Frequently asked questions