Miso Glazed Salmon Don Bowl

Serves 2-4

Time 45 minutes

Ingredients

500 skin-on salmon fillets, bones and scales removed

1 avocado, diced

1 cucumber, cut into pieces

2 tbsp pickled ginger

1-2 tsp wasabi

1 tbsp mayonnaise

Deep fried shallot

Deep fried onion

Nori sheets

Miso Marinade

3 tbsp white miso

2 tbsp mirin

1 tbsp rice vinegar

Juice of ½ lemon

Barramundi Tartare

200 gms Barramundi, sashimi grade, cut into tiny pieces 

1 tbsp spring onions, finely chopped

1 tsp shichimi togarashi (Japanese chilli seasoning)

2 tsp furikake 

Juice of ½ lemon

Sushi Rice 

400g sushi rice, cooked 

¼ cup mirin

3 tbsp sugar

¼ cup rice vinegar

Wombok Salad

¼ wombok, chopped into pieces

½ red onion, thinly sliced

1 sprig of spring onion, finely chopped

Salt

Mushroom Mix

400g mushroom of your choice

2 tbsp soy sauce

2 tbsp mirin

Method

For the miso marinade, mix all marinade ingredients until well combined.

For the barramundi tartare, mix together and let marinade for 5 mins.

For the sushi rice, wash and steam the rice base on package instructions, then mix in the rest of the mirin, sugar and rice vinegar with the rice as it is cooling down.

For the wombok salad, combine all ingredients in a bowl and season with salt. Set aside for 10-15 minutes, then squeeze out all the excess liquid. Remove from the bowl and set aside.

For the mushroom mix, add mushroom, soy sauce and mirin in a pan. Simmer for 5-10 minutes or until most of the liquid has evaporated. Set aside.

Sear the marinated salmon skin side down in a pan on low heat until the skin has crisped up, then flip and cook to your liking. 

brush miso on salmon while cooking

In a bowl, place the sushi rice on the bottom. Arrange sashimi, avocado, cucumber, wombok salad, mushroom, pickled ginger, wasabi, mayo, nori sheets, barramundi mix and a sprinkle of fried shallots and onion on top.

Place the miso-glazed salmon in the middle. 

Drizzle with reserved marinade.