Dinner in a dash in my house is salmon don, which is short for donburi, meaning “rice bowl’’ in Japanese. It’s really just deconstructed sushi, so even the little kids love it. You could use cooked salmon instead of raw.
Ingredients
| 2 cups | Sushi rice, makes 4 cups when cooked |
| 3 | Nori sheets |
| ¼ | Cabbages, use a white cabbage |
| 1 | Spring onion |
| 600 g | Salmon, use fresh salmon (Main) |
| ¼ cup | Sushi vinegar, seasoned |
| 2 Tbsp | Toasted sesame seeds |
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Directions
- Cook sushi rice using the absorption method on packet instructions (I use a rice cooker).
- While rice is cooking, cut sheets of nori into thin strips about 1cm wide and 4cm long. Shred or finely slice cabbage, finely chop the spring onion, skin and bone the salmon and cut into small, thin slices.
- Once rice is cooked, tip it in to a non-metalic bowl and mix through the seasoned sushi vinegar. Mix well with a wide wooden spoon to ensure all the rice is coated and to help cool the rice a little.
- Make up 4 bowls with cabbage, topped with rice, nori, salmon and a sprinkle of toasted sesame seeds. Serve soy sauce and wasabi on the side for people to add as much or little as they like.
