Recipe Salmon aburi donburi
Aburi Salmon Donburi is a gourmet Japanese dish featuring hot vinegared rice, lightly flamed slices of fresh salmon (aburi), and a creamy soy sauce with Japanese mayo.
This donburi combines the mellowness of salmon, the sweetness of Japanese rice and the umami flavors typical of Japan.
Easy to prepare at home, it offers an experience worthy of a Japanese restaurant, perfect for a refined dinner or an express meal with authentic flavors.
- Prep Time
- 20 minutes
- Cooking Time
- 10 minutes
- Servings
- 2
Ingredients
- 250 g Japanese rice (sushi rice)
- 300 ml water
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- ½ tsp. salt
- 200 g fresh salmon (sashimi-grade, cut into thick slices)
- 1 tablespoon soy sauce
- 1 teaspoon lemon or yuzu juice
- ½ tsp sesame oil
- 2 tablespoons Japanese mayonnaise (Kewpie)
- 1 tsp. soy sauce
- ½ teaspoon mirin (or honey)
- A few drops of lemon
Directions
- Rinse the sushi rice until the water runs clear.
- Cook with water (in a rice cooker or saucepan).
- Meanwhile, mix together the rice vinegar, sugar and salt.
- Once the rice is cooked, pour the vinegar mixture over it and mix gently. Set aside.
- Prepare the salmon by cutting it into thick slices.
- Mix the soy sauce, lemon and sesame oil, then brush lightly over the salmon.
- Arrange the slices on a heat-resistant board or baking sheet.
- Flame the salmon (aburi) with a kitchen blowtorch, lightly flaming the surface of the salmon until golden-brown but still raw throughout.
- If you don't have a blowtorch, briefly broil the salmon for 1-2 minutes with the door ajar.
- Prepare the sauce Mix the Japanese mayonnaise, soy sauce, mirin and lemon.
- Pour or drizzle the sauce over the warmed salmon.
- Assemble the donburi In a bowl, place a base of hot vinegared rice.
- Arrange the slices of aburi salmon on top.
- Add your toppings: green onions, sesame, nori, avocado, tobiko...
- Finish with an extra drizzle of aburi sauce or a little flame-grilled mayonnaise for a "restaurant" effect.
