Salmon Croquette Donburi Recipe

Prepare filling

Drain canned salmon and flake with a fork, removing any skin or large bones. In a medium bowl combine flaked salmon, 1/2 cup mashed potato, 2 tablespoons finely chopped onion, 1 tablespoon scallion, 1 tablespoon parsley, 1 large egg, 1/2 teaspoon Dijon mustard, 1/2 teaspoon lemon zest, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Mix until evenly combined. Chill the mixture 10 minutes to firm up if sticky.

Form croquettes

Divide the mixture into two equal portions. With lightly floured hands form each portion into an oval patty about 3 inches long and 3/4 inch thick. Place on a plate and refrigerate 10 minutes to help hold shape.

Coat croquettes

Set out three shallow bowls: 1) 1/4 cup all-purpose flour, 2) 1 beaten egg, 3) 3/4 cup panko breadcrumbs. Dredge each patty lightly in flour, tapping off excess, dip in beaten egg, then press into panko to coat evenly. Place on a rack while heating oil.

Fry

Pour about 1/2 cup neutral oil into a 10-inch skillet to reach ~1/4 inch depth. Heat over medium heat until oil reaches 325-350°F (or a small breadcrumbs sizzles gently). Fry croquettes 2–3 minutes per side until golden brown and heated through (internal temp ~145°F if using fresh salmon). Adjust heat as needed to prevent burning. Transfer to paper towels to drain and keep warm in a low oven (200°F) if desired.

If you prefer baking: brush croquettes with oil and bake on a parchment-lined sheet at 425°F for 12–15 minutes, flipping halfway, until golden and heated through.

Rinse 1 cup short-grain rice under cold water until water runs clear. Combine rinsed rice, 1.1 cups water and 1/8 tsp salt in a small pot. Cover, bring to a gentle boil over medium-high heat, then reduce to low and simmer 12–14 minutes without lifting lid. Remove from heat and let stand, covered, 10 minutes. Fluff with a fork or rice paddle before serving.

In a bowl toss 2 cups mixed greens, 1/4 cup thinly sliced cucumber, 4 halved cherry tomatoes and 2 tablespoons carrot ribbons with 2 tablespoons sesame-ginger dressing just before serving so greens stay crisp.

Preheat oven to 425°F (or use a skillet). Toss 8 halved Brussels sprouts with 1 teaspoon olive oil, 1/4 tsp salt and 1/8 tsp black pepper. Spread cut-side down on a sheet pan and roast 16–20 minutes until caramelized and tender, tossing once halfway. Alternatively, sauté in a hot skillet cut-side down 8–10 minutes until charred and cooked through.

Divide steamed rice between one bowl (donburi) serving. Place two salmon croquettes on top of the rice. Arrange a portion of roasted Brussels sprouts to one side and a portion of house salad to the other. Drizzle 2 tablespoons kewpie mayo (or tartar sauce) mixed with 1 teaspoon soy sauce over the croquettes or serve on the side. Sprinkle toasted sesame seeds and shredded nori over the rice and salad if using. Serve immediately with lemon wedges.