June brings the rainy season to Japan, and it’s raining almost everyday. With the temperature around 25 degrees it makes the season very exhausting.
This dish is served cold, so it feels refreshing even in the hot summer days.
Marinated Salmon & Avocado Donburi (for 2 persons)
150g salmon for sashimi
1 ripe avocado (+ lemon juice)
4 perilla leaves
4 cherry tomatoes
2 tbs Japanese soy sauce
2 tbs sake
1 tbs mirin
A hint of wasabi
2 portions of rice
1) Put the soy sauce, sake and mirin in a pot and bring to boil. Simmer until the smell of alcohol is gone. Let the tare cool down.
2) Cut the salmon in bite-sized cubes and mix with cold tare. Let pickle for 20 minutes.
3) Cut the perilla leaves in paper thin slices and halve the tomatoes.
4) Peel the avocado and cut in bite-sized cubes. Sprinkle with lemon juice to prevent the change of colour.
5) Add some wasabi to the tare where salmon is, and add the avocado. Let pickle for another 5 minutes.
6) Put the rice into 2 bowls, sprinkle perilla leave strips on the rice. Put the salmon & avocado mix on the rice, and pour some tare on. Decorate with halved tomatoes and some perilla strips.
This dish can be made with maguro, bluefin tuna, or other fish suitable for eaten as raw.
I use brown rice for more nutritious meal, but white rice is fine too.