Seared Salmon Donburi (Aburi Sake Don)

Create a restaurant-quality salmon donburi at home. Thick slices of fresh salmon are layered over warm rice, topped with a rich egg yolk, and finished with a flame-seared mayonnaise and soy glaze.

Ingredients

• 200 g sashimi-grade salmon fillet
• 1 bowl cooked short-grain white rice
• 1 whole pasteurized egg yolk
• 2 tbsp Japanese mayonnaise
• 1 tbsp soy sauce
• optional shredded nori (seaweed)

Instructions

1. 1Trim and skin the salmon

   

   Place the fresh salmon fillet on a wooden cutting board, then carefully trim the edges and remove the skin using a sharp kitchen knife.

   Tip: Keep the knife blade flat against the skin to avoid wasting any of the salmon flesh.
2. 2Score the salmon flesh

   

   Make shallow, diagonal scoring cuts across the bottom portion of the salmon fillet to help it absorb seasonings and cook evenly.

   Tip: Take care not to cut all the way through the fillet when scoring.
3. 3Slice and arrange the salmon over rice

   

   Cut the prepared salmon into thick slices, then use chopsticks to neatly arrange them in a circular pattern over a bowl of cooked white rice.

   Tip: Slice the pieces uniformly so the bowl looks balanced and aesthetically pleasing.
4. 4Add an egg yolk

   

   Carefully drop a single raw egg yolk directly into the center opening of the arranged salmon and rice bowl.

   Tip: Separate the yolk cleanly from the white to ensure a rich, glossy center.
5. 5Pipe mayonnaise lattice

   

   Squeeze mayonnaise back and forth in a decorative lattice pattern across the top of the salmon slices and center egg yolk.

   Tip: Keep a steady hand to create even, intersecting lines of mayonnaise.
6. 6Sear with a blowtorch

   

   Use a kitchen blowtorch to gently melt and caramelize the mayonnaise topping until lightly browned and fragrant.

   Tip: Keep the torch moving continuously to avoid burning the mayonnaise or overcooking the fish.

Burn It Off

Frequently Asked Questions