Japanese Rice Bowl with Salmon and Eggs (2)

A delicious Donburi recipe from Diana Henry.

Japanese Rice Bowl with Salmon and Eggs (2)
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Japanese Rice Bowl with Salmon and Eggs (2)
Print Recipe
  1. Wash your rice until the water runs clear. I do it in a sieve. Put the rice into a sauce pan and cover with enough water to come about 1 cm above the level of the rice.
  2. Leave to soak for an hour. Drain the rice then add 375ml water. Bring to the boil – not a hard boil, just a rolling one - then turn the heat right down low and cover. Cook the rice for 10-12 minutes.
  3. Mix the rice vinegar, salt and sugar together and stir until the sugar has dissolved. Tip the rice out onto a tray and drizzle over the sushi vinegar.
  4. Using a spatula, very gently turn the rice over – be careful not to crush it – so that all the grains get seasoned with the vinegar mixture. Don’t overmix or the rice will become too sticky. Cover with a tea towel and leave to cool.
  5. To cook the salmon, put about 5cm water in a small pan and, when it’s at gentle simmer, add the fish.Cover and poach over a very low heat for about 2 minutes. You want it raw in the middle but cooked round the outside (cook it right through if you prefer).
  6. Remove from the heat but keep it warm by covering with a lid.
  7. Heat the oil in a small frying pan and gently sauté the onion until soft but not coloured.Mix the eggs with the sake or sherry, add to the pan and cook very gently, stirring, until you have a creamy mixture like very soft scrambled eggs.
  8. Flake the warm fish and mix it with the soy sauce.Divide the rice between two bowls. Top each with half the egg, the fish, avocado and sesame seeds, then crumble on the nori, if using.
  9. Serve immediately with pickled ginger, wasabi and more soy.
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