Does your favorite Japanese restaurant offer different types of donburi? Donburi is a very common dish served on both lunch and dinner menus in Japan. Remember I mentioned before that Japanese food is not just all about sushi? This particular recipe uses raw fish but served casually Donburi (rice bowl) style, which represents home cooking. I have a few reasons why I wanted to share today’s “recipe” even though there is actually no cooking involved and it takes less than 15 minutes to prepare if rice is cooked in advance.
First of all, this is my children’s favorite donburi. They are really crazy about salmon sashimi and ikura and it’s interesting because these two are my most favorite ones as well (gene?). If you are wondering, I let my son start eating sashimi when he almost turned 5 years old. Japanese children start eating raw fish much earlier, perhaps around 3 years old or so. However, my 3 year old daughter wouldn’t agree to wait till 5 years old when she saw her brother was eating them so she’s been eating since she turned 3. If you want to introduce sashimi to your children, please make sure you get the most fresh sashimi from a reputable Japanese market. Start with small amount first and then increase gradually (at least that’s what we did). We also avoid fish that are farmed for sashimi if the option is available.
Another reason why I want to share this recipe is that a lot of my friends love Japanese food and often enjoy sushi and sashimi at a restaurant. I really want to emphasize that today’s dish like Salmon & Ikura Don can be easily prepared at home. You might have not thought of prepping and enjoying sashimi at home but it’s actually very economical and easy to prepare. I’ll show you step by step on how simple it is (it’s ridiculously easy and I don’t want to call this as “recipe”…). This is also one of my go to dish when I’m too busy to cook.
Have a wonderful weekend everyone!
- 2 servings Japanese premium short grain rice.
- 2 shiso leaves (perilla)
- 5 oz salmon sashimi
- 3-4 Tbsp. ikura (salmon roe)
- 3 Tbsp. kizami nori (shredded nori seaweed)
- Soy Sauce
- Serve rice in a donburi (or large) bowl and let it cool down a bit so that hot rice will not cook the sashimi.
- With a very sharp knife, slice salmon sashimi (oh, my hand is not that big, that’s my husband’s!).
- Place slices of salmon down like flower petals until you cover the rice.
- Put shiso leaf and ikura on top.
- Garnish with kizami nori (shredded nori). In a small soy sauce dish, add soy sauce and put wasabi on the side. Mix it up before you eat and pour on top.