Ingredients:

  • Japanese short-grain rice (sushi rice): 2 cups / 400g
  • Cold Water: 2¼ cups / 540ml
  • Rice Vinegar (unseasoned): ¼ cup / 60ml
  • Granulated Sugar: 2 Tbsp / 25g (for rice seasoning)
  • Fine Sea Salt: 1 tsp / 5g (for rice seasoning)
  • Salmon Fillets (skin on or off, about 1-inch thick): 4 portions (approx. 6 oz / 170g each)
  • Neutral Oil (e.g., vegetable or canola): 2 Tbsp / 30ml
  • Fine Sea Salt and Black Pepper: To taste
  • Soy Sauce (use low-sodium if preferred): ½ cup / 120ml
  • Mirin (sweet Japanese rice wine): ¼ cup / 60ml
  • Sake (optional, for depth of flavour): 2 Tbsp / 30ml
  • Light Brown Sugar (packed): 2 Tbsp / 30g
  • Fresh Ginger (finely grated): 1 tsp / 5g
  • English Cucumber: ½ medium, thinly sliced
  • Avocado: 1 ripe, medium, diced
  • Spring Onions (Scallions): 3, thinly sliced
  • Toasted Sesame Seeds (white and black): 1 Tbsp
  • Nori Seaweed (small flakes or thin strips): 1 sheet

Instructions:

  1. Rinse the Rice: Place the rice in a sieve and rinse under cold running water until the water runs clear. Drain well.
  2. Cook the Rice: Combine the rinsed rice and cold water in a saucepan. Bring to a rapid boil over high heat. Immediately reduce heat to the lowest setting, cover tightly, and simmer for 15 minutes.
  3. Steam: Remove the pan from the heat without lifting the lid and let it stand for 10 minutes.
  4. Prepare the Seasoning (Su): While the rice steams, gently warm the rice vinegar, sugar, and salt in a small saucepan until the sugar and salt dissolve completely. Do not boil.
  5. Season the Rice: Transfer the hot rice to a large mixing bowl. Pour the seasoning mixture evenly over the rice. Using a spatula or wooden spoon, gently fold and cut the rice to distribute the seasoning without crushing the grains. Fan or allow the rice to cool slightly to room temperature.
  6. Make the Glaze: Combine all Glaze ingredients (Soy Sauce, Mirin, Sake, Brown Sugar, Ginger) in a small saucepan. Bring to a gentle simmer over medium heat, stirring occasionally, until the sauce thickens enough to lightly coat the back of a spoon (about 5–7 minutes). Remove from heat.
  7. Prep Toppings: Slice the cucumber, dice the avocado, and thinly slice the spring onions. Keep separate until serving.
  8. Sear the Salmon: Pat the salmon fillets dry and season well with salt and pepper. Heat the neutral oil in a large non-stick frying pan over medium-high heat.
  9. Cook: Place the salmon skin-side down (if applicable). Cook undisturbed for 4 minutes until the skin is crisp and golden. Flip the fillets and cook for another 2–4 minutes, or until the salmon is cooked through to medium-well.
  10. Glaze the Salmon: Turn the heat to low. Spoon 3–4 tablespoons of the prepared glaze directly onto the cooked salmon fillets, coating the top surfaces thoroughly. Allow the glaze to bubble and caramelize slightly for 1 minute.
  11. Flake/Chunk: Gently remove the salmon from the pan. You can either serve the fillets whole, or for a more traditional Donburi feel, flake the salmon into large, rustic chunks using a fork. Reserve the rest of the glaze for assembly.
  12. Build the Bowls: Divide the seasoned rice evenly among four deep bowls (Donburi style).
  13. Layer the Salmon: Place the flaked or whole glazed salmon portions atop the rice.
  14. Add Toppings: Arrange the cucumber slices and avocado chunks neatly around the salmon.
  15. Finish: Drizzle a spoonful of the remaining glaze over the salmon and toppings. Garnish generously with sliced spring onions, toasted sesame seeds, and nori strips. Serve immediately.