Many Japanese donburi feature raw salmon, often paired with its own eggs for a pescetarian riff on oyakodon.
- 1/4 cup fish sauce
- 2 tablespoons sesame oil
- 1/4 cup oyster sauce
- 1/4 cup rice wine vinegar or lime juice
- 2 cloves garlic, crushed
- Hefty pinch of sugar
- 1 pound of salmon, cut into 4 pieces
- 4 cups cooked white or brown rice
- 1 avocado, peeled and cut into slices
- 1 bunch mizuna, arugula or other greens, washed, dried and chopped into bite-size pieces
- 4 teaspoons sesame seeds
- Mix together the fish sauce, sesame oil, oyster sauce, vinegar/lime juice, garlic and sugar. Add the salmon, and marinate for half an hour. Place the salmon on a baking tray, and transfer the marinade to a saucepan.
- Preheat the broiler, and place the salmon on a tray 4-6 inches away. Broil until the top of the salmon browns, and the flesh is just beginning to flake (do not overcook), about 5 minutes. Remove from broiler.
- While the salmon is cooking, bring the reserved marinade to a boil, then reduce the heat to a simmer. Cook until the mixture redues to a thick syrup, about 3 minutes.
- To serve, place a cup of rice in a bowl. Top with a portion of the salmon, 1/4 of the avocado slices and a handful of greens. Sprinkle with a teaspoon of sesame seeds, and drizzle with some of the reduced marinade. Serve.