Salmon Aburi
Sweet & delicate.
Aburi - flame seared.
INGREDIENTS
300g fresh salmon
1 spring onion
100g dry weight short grain rice
Ginger Sauce
½ cm piece of ginger, grated
1 Tbsp soy sauce
1 Tbsp mirin
METHOD
Wash, and cook rice according to packet instructions.
To make the ginger shoyu sauce, combine all sauce ingredients as well as the green part of the spring onion into a small pot and bring to the boil over medium-high heat. Cook until the alcohol smell has evaporated. Set aside.
Remove any skin and bones from the salmon and cut the salmon against the grain into thin slices (0.5cm thick).
Thinly slice the green part of the spring onion and set aside.
Once the rice has cooked, place your portion into a bowl ready to assemble all the ingredients.
Place a pan on high heat and sear one of the salmon for 30sec-1min. You’re looking for some colour but it should not be cooked all the way through. Remove from the pan and lay raw side down over the hot rice.
Brush/drizzle the salmon with the shoyu sauce and top with the sliced spring onion.
This is the base for any aburi (seared) donburi (rice bowl). Try bulking this up with a roasted tomato, nori sheet, sprouts, pickle, and/or kewpie mayo.
Serves two.
Nutritional Information: per serving
Calories: 567kcal
Protein: 39g
Fat: 25g
Carbohydrate: 50g