Salmon Donburi (Salmon Rice Bowl)

Ingredients

• about 680 g Salmon fillets
• 1/4 cup Soy sauce (wheat-free tamari)
• 2 tablespoons Mirin (sweet rice wine)
• 1 tablespoon Sake (rice wine)
• 1 tablespoon Brown sugar
• 1/2 teaspoon Ginger
• 4 cups Cooked rice
• 4 sheets Nori seaweed

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place the about 680 g Salmon fillets on a clean cutting board. Using a sharp knife, cut the fillets into approximately 2.54 cm (2.5 cm) cubes.
2. 2In a medium bowl, combine the 1/4 cup Soy sauce (wheat-free tamari), 2 tablespoons Mirin, 1 tablespoon Sake, 1 tablespoon Brown sugar, and 1/2 teaspoon Ginger. Whisk these ingredients together until the brown sugar is fully dissolved and the sauce is well combined.
3. 3Place a 25.4 cm or 30.48 cm non-stick skillet over medium-high heat. Allow the skillet to heat for 2-3 minutes until it reaches approximately 190.6-204.4°C (190-200°C). Carefully add the cut about 680 g Salmon fillets to the hot skillet in a single layer, ensuring not to overcrowd the pan. Cook the salmon for 3 to 4 minutes per side, until the pieces are opaque throughout, lightly browned on the exterior, and an instant-read thermometer inserted into the thickest part of a piece reads 63°C.
4. 4Pour the prepared sauce evenly over the cooked salmon in the skillet. Bring the sauce to a gentle simmer and continue to cook for 1 minute, stirring gently to ensure all salmon pieces are coated.
5. 5Divide the 4 cups Cooked rice evenly among four individual serving bowls. Spoon the sauced salmon from the skillet over the rice in each bowl.
6. 6Take the 4 sheets Nori seaweed and, using kitchen shears or a sharp knife, cut them into thin strips, approximately 0.635 cm (0.6 cm) wide. Sprinkle these nori strips over the salmon in each bowl before serving.

Substitutions

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