Spicy Salmon Don Recipe

Rinse and cook rice

Rinse 2 cups short-grain sushi rice under cold water until the water runs nearly clear (about 3–4 rinses). Drain. Combine rinsed rice and 360 ml water in a rice cooker or medium saucepan. If using a saucepan, bring to a boil, then reduce to low, cover, and simmer 12–15 minutes until water is absorbed. Remove from heat and let stand, covered, 10 minutes.

Season rice

While rice rests, warm 3 tbs rice vinegar, 1 tbs sugar and 1/2 tsp fine sea salt in a small pan or microwave briefly until sugar dissolves. Gently fold vinegar mixture into the cooked rice with a wooden spatula or rice paddle, fanning if desired to cool slightly. Set rice aside and keep covered to maintain warmth.

Prepare salmon

Pat the 14 oz sushi-grade salmon fillet dry with paper towels. Using a sharp knife, slice salmon into 1/2-inch cubes or 1/4-inch thick sashimi slices depending on your preferred texture for the don. Place the cut salmon in a medium bowl and sprinkle 1/4 tsp kosher salt over it.

Make spicy sauce

In a small bowl combine 3 tbs Japanese mayonnaise, 1.5 tbs sriracha, 1 tsp gochujang, 1 tbs soy sauce, 1/2 tsp sesame oil, 1/2 tsp rice vinegar and 1/2 tsp mirin (if using). Whisk until smooth. Taste and adjust heat—add more sriracha for spice, more mayo for creaminess. Stir in 1/2 tbs fresh lime juice.

Marinate salmon

Add the spicy sauce to the bowl with the salmon and gently toss to coat every piece. Sprinkle 1 tbs toasted sesame seeds and 2 tbs thinly sliced scallions into the mixture and fold gently. Let marinate 8–15 minutes in the refrigerator to let flavors meld (do not exceed 30 minutes for best texture).

Prepare seaweed salad and veg

If using refrigerated store-bought wakame salad, drain any excess dressing lightly. If homemade, ensure it's well seasoned and not overly wet. Thinly slice or julienne 1/2 cup cucumber and slice the avocado. Warm or room-temperature rice will pair best with chilled seaweed salad—you can briefly pat the salad with paper towel if it's too wet.

Assemble bowl

Divide the seasoned sushi rice between 2–3 donburi bowls (about 1 to 1 1/4 cups rice per serving). Top each portion of rice with approximately 3/4 cup seaweed salad, arranging it to one side to create visual contrast. Spoon the marinated spicy salmon over the rice (about 4–5 oz salmon per bowl). Arrange cucumber, avocado slices and 2 tbs pickled ginger per bowl as desired.

Finish and garnish

Drizzle each bowl with 2 tbs unagi sauce or sweet soy glaze in a thin zigzag and a small splash (about 1 tsp) of light soy sauce if desired. Sprinkle additional toasted sesame seeds (about 1 tbs divided) and 1 tbs sliced scallions across bowls. Add shredded nori or furikake for extra umami and a pinch of shichimi togarashi to taste for extra heat.

Serve immediately so the salmon retains its fresh texture and the rice remains slightly warm. Provide extra soy sauce, sriracha or pickled ginger at the table. Leftovers: keep salmon and rice chilled and consume within 24 hours; do not keep marinated raw fish longer for safety.