🍣 Salmon don (sake don)
Salmon don is a Japanese rice bowl of seasoned sushi rice topped with slices of raw salmon, glistening salmon roe, sliced scallion and strips of nori. The salmon is buttery and soft, the roe pops with a salty burst, and the vinegared rice balances the richness. It is a quick, popular lunch at sushi bars and fish markets.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 300 g sushi rice
- 2 tbsp rice vinegar, 1 tbsp sugar, 1 tsp salt
- 250 g sashimi-grade salmon, sliced
- 40 g salmon roe
- 2 scallions, thinly sliced
- 1 sheet nori, cut into strips
- Wasabi and pickled ginger to serve
Method
- Rinse the rice until the water runs clear and cook it with 330 ml water.
- Dissolve the sugar and salt in the vinegar and fold into the hot rice; let it cool to body temperature.
- Divide the rice between bowls and scatter over the nori.
- Arrange the salmon slices on top, add the roe and scallions.
- Serve with wasabi and pickled ginger.
How to make it lighter
- Ask for a smaller portion of rice and extra salmon.
- Season the rice lightly with sugar: 1 tsp sugar ≈ 16 kcal.
- Add a side of cucumber or seaweed salad to make the meal bigger without much extra energy.
History
Donburi, rice bowls with toppings, have been popular in Japan since the 19th century, and raw fish bowls like this are a staple of fish markets and seafood restaurants, especially in Hokkaido.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →