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Salmon Donburi with Seared Mayo
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Salmon Donburi with Seared Mayo

duration

30 minutes

Servings
2
Ingredients
  • 2 x 3.5 oz. skinned Japanese sake salmon fillets
  • 2 servings of warm, cooked rice
  • 2 pinches of salt
  • a dash of pepper
  • ½ Tbsp. cooking oil
  • ½ of an avocado
  • Shredded nori (dried seaweed; approx. 1/10 inch×1-inch pieces) for topping
  • Coarse-ground black pepper to taste

Mayonnaise sauce:

  • 3 Tbsp. Kenko Mayonnaise
  • ½ tsp. Kikkoman soy sauce
  • ½ tsp. lemon juice
  • ½ tsp. wasabi paste
Directions
  1. Sprinkle the salmon fillets with salt and let rest for 15 minutes. Blot off excess moisture, then sprinkle with a dash of  pepper. Finely slice the avocado.
  2. Mix the mayonnaise sauce ingredients together.
  3. Pour cooking oil into a skillet and heat on medium; pan-fry the salmon on both sides on medium heat until fully cooked. Coat salmon with the mayonnaise sauce and grill with a cooking torch.
  4. In a large donburi rice bowl, plate the salmon fillet on top of one serving of warm rice. Sprinkle with coarse-ground black pepper to taste. Top with avocado slices and shredded nori.
Dish Type / Ethnic Cuisine
Main Dish
,
Japanese