Salmon Donburi

Instructions

1. Prepare the rice
   Cook the short-grain Japanese rice according to package instructions. Once cooked, let it rest covered for 10 minutes, then fluff with a rice paddle.
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
   Pat the salmon fillets dry with paper towels. Heat a non-stick skillet over medium-high heat with a little oil. Place the salmon skin-side down and cook for 3-4 minutes until the skin is crispy. Flip and cook for another 2 minutes, then brush with the teriyaki glaze. Cook for 1 more minute, continuously brushing with glaze until the salmon is cooked through but still moist.
4. Prepare the toppings
   Slice the avocado, cucumber, and radishes. Chop the spring onions. Have all your toppings ready in separate bowls for assembly.
5. Assemble the donburi bowls
   Divide the cooked rice among four serving bowls. Place a glazed salmon fillet on top of each rice bowl. Arrange the avocado slices, cucumber, radishes, and edamame around the salmon. Sprinkle with chopped spring onions, sesame seeds, and nori strips.
6. Finish with sauce
   Drizzle the remaining teriyaki glaze over each bowl. Serve immediately while the salmon is still warm and the rice is fluffy.