Salmon soboro donburi

Salmon (sake) soboro is perfect for Donburi (one bowl dish), Bento and filling for Onigiri (rice balls). In this recipe, I used bones with a little bits after fileting a whole salmon which I bought for $6! at T&T, asian market in Vancouver,  but regular fillet can be used, of course.

What you need;

4 servings

  • Salmon bones with salmon bits about 500g. (200g if you are using fillet)
  • Salt
  • 1 teaspoon of cooking oil
  • 1 tablespoon of minced fresh ginger
  • ¼-1/2  teaspoon Sugar
  • 1 tablespoon low sodium soy sauce
  • Cooked rice
  • Avocado and sushi ginger
  1. Rinse the salmon and pad dry. Salt the salmon and leave in the refrigerator for half an hour,
  2. Wipe off any excess moisture from the salmon.
  3. Preheat the oven to 350 degrees F (180 degrees C).PIC_4247
  4. Put a piece of aluminum foil on the baking sheet, place the salmon in the pan and bake for about 20 minutes untill done.
  5. Let the salmon cool a bit till you can handle with your hands.
  6. Once the salmon is cooled a bit, take off the skin and bones with your hands. Discard the skin and bones.
  7. In a frying pan, add the cooking oil and minced ginger and cook for 2-3 minutes over medium heat.
  8. Add the salmon, sugar and soy sauce and stir around and cook about 10 minutes.PIC_4252
  9. Serve the salmon soboro over rice and add avocado and sushi ginger if you like.




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