Donburi Salmon Bowl

Instructions

1. Prepare the rice
   Cook the short-grain Japanese rice according to package instructions. Once cooked, transfer to a large bowl and season with 1 tablespoon of rice vinegar. Gently fold to incorporate, then set aside covered to keep warm.
2. Make the teriyaki glaze
   In a small saucepan, combine soy sauce, mirin, sake, brown sugar, and grated ginger. Bring to a simmer over medium heat and cook for 5-7 minutes until slightly thickened. Remove from heat and set aside.
3. Cook the salmon
   Season salmon fillets with salt. Heat a non-stick skillet over medium-high heat with 1 tablespoon of oil. Place salmon in the pan and cook for 3-4 minutes. Flip the fillets, pour half the teriyaki glaze over them, and cook for another 3-4 minutes until salmon is cooked through but still moist inside.
4. Prepare the toppings
   Arrange the sliced cucumber, avocado slices, and pickled ginger on a plate. Cut the nori sheets into thin strips using scissors or a sharp knife.
5. Assemble the bowls
   Divide the rice among four bowls. Flake the salmon into large chunks and place on top of the rice. Arrange the cucumber and avocado slices around the salmon.
6. Add the garnishes
   Sprinkle each bowl with sliced green onions, toasted sesame seeds, and nori strips. Drizzle the remaining teriyaki glaze over the top of each bowl.
7. Serve immediately
   Serve the donburi bowls immediately while the rice is still warm and the salmon is fresh. Provide additional soy sauce on the side if desired.