Salmon Rice Bowl Recipe : Easy Donburi with Fresh Sashimi-Grade Salmon

My Boyfriend and I love sushi and sashimi. But you know it’s too expensive to eat out. So we usually buy fresh sashimi and have a wonderful meal. There are days when we crave something refreshing, light, and flavorful, especially after eating heavy meals for a few days in a row. On those days, I often think about making a salmon rice bowl, also known as salmon donburi. This is one of the simplest yet most satisfying dishes you can prepare at home, as long as you have high-quality sashimi-grade salmon. The combination of vinegared sushi rice, buttery salmon, and crunchy toppings creates a perfect harmony in both taste and texture.

In this version, I used sashimi-grade salmon fillets and cut them into bite-sized pieces so that each spoonful has the right balance of fish and rice. For this recipe, I personally used aged salmon by wrapping it in kelp with a little bit of white wine. Aged salmon has a deepened umami flavor and a slightly firmer texture compared to fresh-cut salmon. Since aging technique requires its own process and attention, I will share how to age salmon in a separate blog post. For now, I’ll focus on how to build a delicious salmon rice bowl from start to finish.

The beauty of a salmon rice bowl is that it’s customizable and foolproof. You can experiment with different sauces, toppings, and even swap the salmon for other sashimi fish such as tuna, yellowtail, or white fish. Once you master the basic structure of this dish, you can truly make it your own.

Ingredients for Salmon rice bowl

To make a salmon rice bowl, you need just a few core ingredients. The rest is up to your taste and creativity.

• Sashimi-grade salmon fillet
• Cooked sushi rice (for the sushi rice recipe, click here)
• Onion (finely chopped)
• Green pepper or green onion (finely chopped)
• Soy sauce, sesame oil, or your preferred sauce
• Optional toppings: avocado, sesame seeds, radish sprouts, nori strips, wasabi, or ikura

Why Sashimi-Grade Salmon Matters

Before we move on, I want to emphasize one important point. For this dish, it is absolutely essential to choose sashimi-grade salmon. Not all salmon is suitable for raw consumption. Sushi and donburi dishes require salmon that has been cleaned, processed, and frozen under proper conditions to minimize bacteria and parasites. Sashimi-grade salmon not only ensures safety, but also has the ideal flavor and texture when eaten raw.

If you love salmon dishes, you can even experiment with aging techniques, which help bring out deeper umami notes. As I mentioned earlier, I aged my salmon using kelp and white wine, and I’ll share that recipe in a future post. Aging salmon is not difficult, but timing and moisture control are key, so it deserves a dedicated explanation.

1.How to Prepare Salmon for salmon rice bowl

1. The first step is preparing the salmon. Once you have a sashimi-grade fillet, gently remove excess moisture using a paper towel.

2. Then, cut the salmon into bite-sized cubes. I prefer a size that is neither too small nor too big, something that pairs well with a spoonful of rice. If you cut the salmon too thin, it loses its buttery texture. If you cut it too thick, the salmon can overpower the rice. A balanced bite is important in this dish.

3. After cutting, place the salmon in a chilled bowl and store it in the refrigerator until assembly. Keeping the salmon cold helps maintain its freshness and clean flavor.

2.How to Make Sushi Rice for Salmon rice bowl

A great salmon rice bowl starts with great rice. For this dish, I recommend using short-grain rice, as it has the ideal texture and chewiness for sushi bowls. Once cooked, season the rice with sushi vinegar. If you want to follow my sushi rice recipe, click here. The key point is allowing the rice to cool slightly before topping it with salmon. If your rice is too hot, it can affect the texture of the fish.

While the rice cools, prepare your other toppings. Such as onions, green peppers, or avocado. I like to finely chop onions and green peppers because they add freshness and balance the richness of the salmon.

3.Assembly Salmon rice Bowl, Donburi

Once everything is ready, it’s time to assemble the bowl. Place your sushi rice in a deep bowl, add the bite-sized salmon pieces on top, and gently arrange your toppings. You can finish it with soy sauce, sesame oil, or your favorite dressing.

I put the onion and green pepper on it!

This dish is incredibly versatile. For example:

• If you want something rich, add avocado and spicy mayo.
• If you prefer clean flavors, use soy sauce, wasabi, and yuzu.
• If you want extra depth, add ikura (salmon roe) on top.

You can really make it your own, and that’s what I love about this recipe.

Serving Suggestions for salmon rice bowl

When serving a salmon rice bowl, I like pairing it with one or more of the following:

• Miso soup
• Seaweed salad
• Pickled ginger
• Cold green tea or barley tea
• Or any other sashimi you like!

These side dishes elevate the overall experience and help refresh your palate between bites.

Why Salmon rice Bowl, Donburi Works

This dish works because it has all the essential elements of balance:

• Savory and acidic (soy sauce and sushi vinegar)
• Soft and crunchy (salmon and onions)
• Rich and refreshing (rice and herbs)

Plus, it’s fast. Even with prep, it takes less time than most cooked meals, yet it feels luxurious and nourishing.

Storage and Tips for the Salmon rice bowl

Since this dish uses raw fish, it is best enjoyed immediately. Avoid storing salmon rice bowls after assembling. If you need to store ingredients, keep the salmon and rice separately in airtight containers.

• Refrigerate salmon and consume within 24 hours.
• Do not freeze assembled bowls.
• Always keep your knife clean and sharp when cutting sashimi.

Final Thoughts for easy salmon rice bowl

I always enjoy making salmon rice bowls at home because they feel both special and comforting. With just a few ingredients and simple preparation, you can create a dish that tastes like something you would order at a sushi restaurant. I hope this recipe inspires you to try your own version. And if you’re curious about aged salmon, stay tuned. I’ll share my detailed aging method in the next post.

Making a salmon rice bowl is easy, customizable, and incredibly delicious. As long as you start with sashimi-grade salmon and properly seasoned sushi rice, you will have a bowl that is fresh, flavorful, and satisfying. Enjoy experimenting with toppings and sauces, and don’t be afraid to make this dish your own. Cooking should always be fun, and this salmon donburi is the perfect recipe for both beginners and seasoned home cooks.