Making a Delicious Sashimi Rice Bowl

Are you a fan of fresh, buttery salmon sashimi? Do you love the fragrant aroma of shiso leaves and the burst of flavor from ikura? If so, then you’re in for a treat with this ultimate guide to making a mouthwatering sashimi rice bowl.

sashimi rice bowl

In this article, we’ll take you through the step-by-step process of creating a delectable Japanese dish that combines the richness of salmon sashimi with the satisfying texture of fluffy rice.

About Sashimi Rice Bowls

Sashimi rice bowls, also known as donburi, are a popular and delicious Japanese dish that features thinly sliced raw fish served over a bed of steamed rice. The combination of fresh sashimi, fragrant toppings, and seasoned rice creates a harmonious blend of flavors and textures. One of the most beloved variations of this dish is the Salmon Sashimi Donburi.

The Taste and Texture of Salmon Sashimi Donburi

The Salmon Sashimi Donburi offers a delightful medley of flavors and textures. The rich and buttery salmon melts in your mouth, while the briny ikura adds a burst of oceanic flavor. The fragrant shiso leaves provide a sweet and aromatic accent, and the crunchy scallions add a refreshing crunch. The combination of these ingredients creates a delectable flavor profile that is both satisfying and refreshing.

Ingredients for Salmon Sashimi Donburi

To create the perfect Salmon Sashimi Donburi, you’ll need the following ingredients:

  • Sushi Grade Salmon ½ lb
  • Japanese Short Grain Rice 1 cup
  • Ikura 2 tablespoons
  • Shiso Leaves A few leaves
  • Scallions 1
  • Soy SauceF or serving
  • Wasabi For serving

Step-by-Step Instructions

  1. Prepare the Rice: Rinse the Japanese short grain rice in a bowl until the water runs clear. Cook the rice on the stovetop or in an electric rice cooker according to the instructions. Once cooked, fluff the rice with a fork and let it cool slightly.
  2. Slice the Salmon: Use a very sharp knife to thinly slice the sushi-grade salmon. Cut the salmon against the grain at a 45° angle. Aim for slices that are about ⅜-inch thick.
  3. Assemble the Bowl: Divide the cooled rice into two bowls. Place the thin slices of salmon on top of the rice. Add shiso leaves, scallions, and ikura on top of the salmon. Serve with soy sauce and wasabi on the side.
  4. Enjoy!: Mix the ingredients in the bowl together, taking a little bit of each component in each bite. The combination of flavors and textures will tantalize your taste buds and leave you craving for more.

Variations and Substitutions

If you want to switch things up or don’t have access to certain ingredients, here are a few variations and substitutions you can try:

  • Yellowtail Sashimi: If you prefer a milder fish, you can substitute yellowtail for salmon. Yellowtail is firmer in texture and has a delicate flavor that pairs well with the other toppings in the bowl.
  • Different Types of Fish: Feel free to experiment with different types of fish for your sashimi rice bowl. Tuna, halibut, or snapper are all excellent choices.
  • Meat: If you’re not a fan of raw fish, you can use seasoned and sliced cooked beef or chicken as a substitute. The meat will add a savory element to the dish.

Enhancements and Garnishes

To further enhance the flavors of your Salmon Sashimi Donburi, you can add the following garnishes and enhancements:

  • Soy Sauce: Drizzle some soy sauce, or shoyu, over the bowl to add a rich umami flavor to the dish.
  • Wasabi: Add a small amount of wasabi for a pungent and spicy kick.
  • Pickled Ginger: Serve with pickled ginger on the side for a mild ginger flavor that cleanses the palate between bites.
  • Nori: Sprinkle small chopped nori pieces over the bowl for extra crunch and a taste of the sea.
  • Tobiko or Masago: Replace ikura with tobiko or masago, which are both types of flying fish roe. These alternatives provide a slightly sweeter flavor compared to ikura.
  • Eel Sauce: Drizzle some eel sauce, also known as unagi no tare, over the bowl to add a tangy sweetness to the sashimi. Eel sauce is a reduction of sake, mirin, sugar, and soy sauce.
  • Sushi Rice: If you prefer a sweeter and tangier flavor, you can make sushi rice by adding seasoned rice vinegar to the cooked rice. Sushi rice complements the sashimi and toppings beautifully.
  • Furikake: Sprinkle furikake, a Japanese seaweed seasoning made with dried seaweed, sesame seeds, and salt, over the bowl for an extra burst of umami flavor.
  • Yuzu Ponzu Sauce: Serve with yuzu ponzu sauce on the side for dipping. Yuzu ponzu sauce is a tangy and citrusy sauce that adds a refreshing touch to the sashimi.


Q: Where can I buy the ingredients for Salmon Sashimi Donburi?

A: You can find the ingredients for Salmon Sashimi Donburi at Japanese markets like Mitsuwa or Nijiya, as well as some common chain grocery stores. Sushi-grade salmon is usually available in Japanese grocery stores, Whole Foods, or small specialty grocers. If you’re in the San Francisco Bay Area, we recommend Four Star Seafood, a chef-curated grocery service.

Q: Is salmon sashimi safe to eat?

A: Yes, salmon sashimi is safe to eat as long as it is sushi-grade or sashimi-grade. Sushi-grade salmon undergoes a flash freezing process to kill any parasites, ensuring its safety for raw consumption. It’s important to source your salmon from reputable vendors to ensure its quality and safety.

Q: Can I use any type of salmon for this dish?

A: No, it’s crucial to use sushi-grade or sashimi-grade salmon for this dish. These types of salmon meet strict criteria for safe consumption when raw, including being flash frozen to kill parasites. Using any other type of salmon may pose health risks.

Q: What’s the difference between “sushi grade” and “sashimi grade” salmon?

A: In essence, there is no significant difference between the terms “sushi grade” and “sashimi grade” salmon. Both labels indicate that the fish is safe to eat raw. However, it’s important to note that there is no universal grading system for fish quality, so the labeling may vary depending on the vendor.

Q: What’s the difference between salmon sashimi and salmon sushi?

A: While both dishes feature raw salmon, salmon sashimi consists of thinly sliced raw fish served on its own or with soy sauce. On the other hand, salmon sushi typically includes salmon, sushi rice, and nori (seaweed) as part of a sushi roll or nigiri.

Equipment Needed

To make the perfect Salmon Sashimi Donburi, you’ll need a few essential kitchen tools:

  • Knife: A sharp chef’s knife is essential for thinly slicing the salmon.
  • Cutting Board: Use a cutting board to safely prepare and slice the ingredients.
  • Mixing Bowls: You’ll need mixing bowls to serve the rice and assemble the donburi.
  • Pot or Rice Cooker: A pot or rice cooker is necessary for cooking the Japanese short grain rice.
  • Rice Paddle: A rice paddle makes it easy to fluff and handle the cooked rice.

Storage and Food Safety

Salmon Sashimi Donburi is best enjoyed immediately or within one day of preparation. Store any leftover ingredients in an airtight container in the refrigerator to maintain freshness. It’s important to handle raw fish safely and follow FDA guidelines to eliminate the risk of parasites when consuming raw fish.