Elegant Homemade Salmon Rice Bowl (Sakedon)
Elegant Homemade Salmon Rice Bowl (Sakedon)
Easy Salmon Rice Bowl (Sakedon) Recipe: How to Make a Delicious One-Bowl Meal
Here’s a recipe for salmon rice bowl (Sakedon) that’s simple enough to make for lunch. This dish features fresh salmon and crisp onions, brought together by a perfectly balanced special sauce, making for a delightful and satisfying meal.
Main Ingredients- 180g fresh salmon fillet
- 1/2 medium onion
- 1/2 green onion (optional, for garnish)
Special Sakedon Sauce- 3 Tbsp Tsuyu (Japanese soy sauce base)
- 1/2 cup water (approx. 100ml)
- 1 Tbsp rice vinegar
- 1/2 Tbsp sugar
- 3 Tbsp Tsuyu (Japanese soy sauce base)
- 1/2 cup water (approx. 100ml)
- 1 Tbsp rice vinegar
- 1/2 Tbsp sugar
Cooking Instructions
Step 1
First, thinly slice the onion into julienne strips. Soaking these sliced onions in cold water for about 10 minutes will mellow their sharp bite while preserving their crisp texture and moisture.
Step 2
After 10 minutes, drain the onions thoroughly using a sieve. Removing excess water is crucial to prevent them from clumping when sautéed.
Step 3
Now, let’s make the delicious Sakedon sauce. In a small pot or pan, combine 1/2 cup (approx. 100ml) of water with 3 tablespoons of store-bought Tsuyu. If Tsuyu isn’t available, you can substitute with regular soy sauce, but Tsuyu will provide a richer, more umami flavor.
Step 4
Add 1/2 tablespoon of sugar to the mixture for a touch of sweetness.
Step 5
Finally, stir in 1 tablespoon of rice vinegar for a pleasant tang. These simple ingredients will create a sauce that rivals restaurant quality.
Step 6
Heat a frying pan over medium heat and add a small amount of cooking oil. You don’t need a lot.
Step 7
Once the pan is warm, add the drained, sliced onions and sauté until they become translucent. Then, pour in the prepared Sakedon sauce and continue to cook for about 2-3 minutes until the onions are tender and the sauce has thickened slightly. (Be careful not to burn the onions by using excessive heat.)
Step 8
Scoop one bowl of warm, cooked rice into a serving dish. It’s best to serve the rice so it’s not too mushy, as you’ll be layering toppings directly on top.
Step 9
Arrange the warm, sautéed onions evenly over the rice. The sweet aroma of the onions and the sauce will form a delicious base for the dish.
Step 10
Prepare 180g of fresh salmon by slicing it into bite-sized pieces. (If the salmon comes with its own sauce packet, have that ready too.) Using fresh, high-quality salmon is key to a great Sakedon.
Step 11
Place the sliced salmon attractively on top of the onions, and drizzle some of the Sakedon sauce over the salmon. The sauce will enhance the salmon’s flavor.
Step 12
Finally, garnish with some microgreens or sprouts if you have them. Your homemade Salmon Rice Bowl (Sakedon) is ready to be enjoyed! For an extra touch of flavor, consider adding some shredded seaweed (kizami nori) or sesame seeds.
