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