Malaysian Food Blog, Travel, Diving & More

Not too long ago I’ve got my hands on some “sashimi quality” raw salmon, and as everyone knows, if it’s true sashimi quality, the best way to eat it would be .. as is – raw! So I thought of creating my own version of very simple salmon don (rice bowl) with onsen egg.

P/S: when it comes to raw food, treat with caution, you must ensure the fish is really of good quality and freshness or the risk of food poisoning is very real.

salmon don homecooked


  • sashimi quality salmon
  • Japanese cucumber
  • egg
  • Japanese rice
  • pickled ginger (optional)
  • seaweed sheet (optional)
  • wasabi

Cooking instructions:

  • sous vide egg at 63 Celcius for at least 1 hour
  • remove salmon skin and cut the fish in sashimi size
  • run the fish through with mixture of sesami and soya sauce (1:1 ratio)
  • assemble everything on rice
  • wasabi on the side

This is about as simple as it gets, and the result was as delicious as those served in Japanese restaurants, except that the portion of fish is wayyyy higher. I need to do this again.

Discuss : KY cooks – Raw Salmon Rice Bowl with Sous Vide Onsen Egg

  1. The onsen egg sure looks perfegg!!!

  2. i want! the quantity of your sashimi is more generous than most of the salmon rice bowls at restaurants 😀

  3. Raw salmon with onsen egg. My favourite but very high risk of food poisoning if not prepared properly. How in the world did you get hold of sashimi quality salmon? So nice, so envious…

    • Merryn: sashimi was from one of the online fisheries! I think maybe safer to go to the stores tho.

  4. For you, senang aja nak buat 63-degree egg to perfection! 😉 For us who don’t have a sous vide machine….how? 😀

  5. Whole slab of Salmon for yourself, shiok!

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