Monday 30 January 2017

Simple Salmon Donburi 三文鱼生便当

On this 3rd day of Chinese New Year (CNY), husband says no more CNY dishes for today. He needs a break from all the heavy meals in the past few days. We had too much of mushrooms, roast pork, chicken, duck...etc... So, I put together a simple Salmon Donburi 三文鱼生便当 (from my leftover Yu Sheng 鱼生 ingredients). 

This is a relatively simple dish to prepare as no cooking is involved except the Japanese rice. It is as simple as ABC and a refreshing break from heavy cooking indeed. 

This bento is amazingly pretty, refreshing and tasty. 

Ingredients (enough for 2 to 3 pax) :
  • 1 tray of fresh raw salmon sashimi (thinly sliced)
  • 2 cups of Japanese short grain rice (rinse, drain and steam with 2 cups of water)
  • 2 pcs chili padi (finely chopped)
  • 1 stalk of spring onion (finely chopped)
  • 1 Japanese cucumber - thinly sliced (optional)
  • 1/2 cup tobiko flying fish roe (optional)
  • 1/2 cup Japanese fresh seaweed (optional)
  • 1 tsp salt 
  • 2 tbsp rice vinegar
  • 1 tbsp sugar
  • 2 tbsp sesame oil

(tsp = teaspoon; tbsp = tablespoon)    

Method :
  1. Add Japanese short grain rice, water, vinegar, sugar, salt into rice cooker and steam till cooked (the traditional way is to lightly cook vinegar sugar, salt in a separate pot and add onto cooked rice and stir till rice evenly coated with mixture). I am doing it my own short cut way. 
  2. Scoop rice onto bowl(s) when cooked and cooled down (so that the very hot steamed rice would not 'cook' the salmon right away). 
  3. Lay/Arrange sliced salmon on top of rice. Cover rice entirely with salmon. 
  4. Arrange other ingredients such as sliced cucumber, fish roe, fresh seaweed, spring onions, chili padi atop salmon.
  5. Add 1 tbsp sesame oil onto each serving of rice. 
  6. Serve while salmon slices are still fresh.

(scroll to bottom of page, click on "Print" or "PDF" icon for printer friendly recipe)

My home-made Salmon Donburi 三文鱼生便当. Simple to make, nice to look at and deliciously refreshing.


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