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

Ingredients:

  • 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.

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

10 thoughts on “KY cooks – Raw Salmon Rice Bowl with Sous Vide Onsen Egg

    • August 26, 2020 at 9:09 am
      Permalink

      suituapui: zero skills needed, it’s all done by sous vide machine ūüėÄ

      Reply
  • August 26, 2020 at 6:46 pm
    Permalink

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

    Reply
    • August 27, 2020 at 3:18 pm
      Permalink

      Sean: ok, hahaha but it’ll be expensive!

      Reply
  • August 27, 2020 at 4:49 pm
    Permalink

    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…

    Reply
    • August 28, 2020 at 11:46 am
      Permalink

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

      Reply
  • August 27, 2020 at 6:10 pm
    Permalink

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

    Reply
    • August 28, 2020 at 11:46 am
      Permalink

      eatwhateatwhere: time to invest in one!

      Reply
    • September 3, 2020 at 8:47 am
      Permalink

      Choi Yen: yesss, 1/2 la, share share.

      Reply

Leave a Reply to KY Cancel reply

Your email address will not be published. Required fields are marked *