Creamy Salmon Avocado Rice Bowl (Salmon Donburi)

A luscious Japanese-style salmon donburi with seasoned raw salmon cubes over creamy mashed avocado and seaweed rice, crowned with a silky onsen egg.

Ingredients

• 300 g sashimi-grade salmon fillet
• 2 tbsp mayonnaise
• 1 tbsp sweet chili sauce
• 2 tbsp fish roe
• 1 tsp wasabi
• 1 tsp soy sauce
• 2 cups cooked white rice
• 2 tbsp dried roasted seaweed flakes
• 1 whole ripe avocado
• 1 onsen egg

Instructions

1. 1Dice the salmon fillet

   

   Using a sharp chefs knife, carefully slice the fresh raw salmon fillet into even strips, then cut across to form small cubes on a wooden cutting board. Ensure your hands are gloved to maintain food safety and hygiene while handling raw fish.

   Tip: To get clean, precise slices, ensure your knife is incredibly sharp and wipe the blade with a damp cloth between cuts if it becomes sticky.
2. 2Add the sauces to the salmon

   

   Place the cubed raw salmon into a bowl, then squeeze creamy mayonnaise and sweet chili sauce directly over the fish. This combination will form the rich, flavorful base for the salmon marinade.

   Tip: Adjust the ratio of mayonnaise to sweet chili sauce depending on how creamy or sweet you prefer the final flavor profile to be.
3. 3Mix the salmon and seasonings

   

   Thoroughly mix the raw salmon cubes with the mayonnaise, sweet chili sauce, fish roe, and wasabi. Combine the ingredients gently until every piece of salmon is evenly and beautifully coated with the sauce.

   Tip: Use a gentle folding motion when mixing to avoid breaking or mashing the delicate salmon cubes.
4. 4Season the rice with seaweed flakes

   

   Shape the cooked white rice into a neat dome in a shallow bowl, then add a generous spoonful of dried roasted seaweed flakes on top. A wooden spoon rests on the seasoned rice, ready for mixing.

   Tip: For extra flavor, you can use seasoned furikake that includes toasted sesame seeds and a hint of salt and sugar.
5. 5Slice the avocado in half

   

   Carefully slice vertically through a whole ripe avocado using a sharp chefs knife. Cut all the way around the pit to divide the avocado evenly into two halves.

   Tip: Always ensure your fingers are positioned safely away from the blades path when slicing around the avocado pit.
6. 6Mash the avocado halves

   

   Scoop the flesh of the two ripe avocado halves into a white bowl. Use a metal hand masher to firmly press and mash the avocado until it forms a smooth, rich green paste.

   Tip: Add a tiny squeeze of fresh lime juice to the mashed avocado to keep it from oxidizing and turning brown while you assemble the dish.
7. 7Spread the mashed avocado

   

   Spread the smoothly mashed avocado evenly over the prepared rice base in the bowl. Use the back of a spoon to create a thick, level layer that completely covers the rice, forming a clean base for the salmon topping.

   Tip: Press gently with the spoon to avoid mixing the avocado into the rice layer underneath, keeping the strata beautifully distinct.
8. 8Add the seasoned salmon

   

   Carefully place the seasoned, sauce-coated raw salmon cubes directly in the center of the mashed avocado layer. Pile them up neatly to create height and contrast against the vibrant green base.

   Tip: Keep the salmon concentrated in the middle so the beautiful avocado layer remains visible around the edges of the bowl.
9. 9Top with an onsen egg

   

   Use a spoon to gently slide a soft-boiled poached onsen egg right onto the top of the salmon. Be careful not to break the delicate white or pierce the runny yolk at this stage.

   Tip: An onsen egg is ideal because its custard-like white and silky yolk blend perfectly with the creamy salmon and avocado when eaten.

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