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1
For the Salmon
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2
Heat the oven to 500 degrees. Whisk together the marinade and drizzle on the fish as the oven heats - at least ten minutes. Put the fish in the oven and reduce temperature to 275 degrees. Roast 9-13 minutes, depending on the thickness of the filets.
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3
For the donburi:
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4
Fill a bowl with cold water and add the rice. Stir it quickly and pour off the white liquid immediately. Pour the cold water into the bowl again, press the rice with the heal of your palm repeatedly and pour off the white liquid. Repeat the procedure 3-4 times till the water becomes almost clear (it doesn't necessarily have to be perfectly clear) and drain on a sieve for 30 mins.
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5
Pour the rice into a rice cooker and add water according to the machines' instructions. Cook the rice. Once the rice is done, allow it to rest in the machine for 10 minutes.
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6
Pour the ingredients for the sushi vinegar into a small pan. Warm over a low heat so that the sugar and salt have completely dissolved. Turn off the gas and allow the liquid to cool.
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7
When the rice is ready, open the rice cooker and transfer the rice into a wooden bowl moistened with water. Sprinkle the sushi vinegar over the rice, making sure that the liquid is spread evenly.
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8
Toss the rice with downward cutting strokes until the rice cools. Add two tablespoons of toasted sesame seeds, mixing them with the rice.
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9
Now place approximately one cup of the cooked rice into a serving bowl. As you do this, bear in mind that both the flavor and texture of the dish come from the ingredients layered on top - don't overdo the amount of rice.
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10
Serve with soy sauce and wasabi!
