Salmon Donburi (Salmon Rice Bowl)

Ingredients

• 1.5 lbs Salmon fillets
• 3 tablespoons Soy sauce
• 2 tablespoons Mirin
• 1 tablespoon Sake
• 1 teaspoon Sugar
• 1 teaspoon Ginger
• 4 cups Cooked rice
• 2 stalks Green onions
• 2 sheets Nori seaweed

Instructions

1. 1In a small saucepan, combine the 3 tablespoons soy sauce, 2 tablespoons mirin, 1 tablespoon sake, 1 teaspoon sugar, and 1 teaspoon ginger. Heat over medium heat (350°F/175°C) until it just begins to simmer. Cook for 3 to 5 minutes, stirring occasionally, until the sauce has slightly thickened. Remove from heat and set aside.
2. 2Cut the 1.5 lbs salmon fillets into bite-sized pieces, about 1-inch cubes.
3. 3Heat a large skillet over medium-high heat (400°F/200°C).
4. 4Add the salmon pieces to the hot skillet in a single layer. Cook for 5 to 7 minutes, turning the pieces occasionally, until the salmon is cooked through and flakes easily with a fork. The internal temperature should reach 145°F (63°C).
5. 5Divide the 4 cups of cooked rice among four serving bowls.
6. 6Place the cooked salmon pieces on top of the rice in each bowl.
7. 7Drizzle the prepared sauce from the saucepan over the salmon and rice in each bowl.
8. 8Thinly slice the 2 stalks of green onions. Cut the 2 sheets of nori seaweed into thin strips. Garnish each bowl with the sliced green onions and shredded nori seaweed.

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