Donburi Salmon Rice Bowl

Menu Part: 
Entree
Cuisine Type: 
American
Serves: 
4

This dish was served at the university’s EatSmart event this fall and quickly became a favorite of students because of how it’s prepared. Chef SooHwa Yu, who created the dish, cooks the salmon using a butane torch. Despite its popularity, this dish understandably is a signature only at outdoor events, says Chris Henning, senior assistant director of Dining Services.

Ingredients

1 lb. + 4 oz. fresh salmon fillets
1 tbsp. kosher salt
2 cups short-grain rice
2 1/2 to 3 cups water
1 tbsp. finely ground tea leaves
16 oz. hot green tea
 

Steps

  1. Place salmon in pan, skin side down. Sprinkle with salt and let cure for 30 minutes. After curing, bias cut into 4 5-ounce portions.
  2. Wash rice 3 or 4 times to remove starch from rice. Add water, and stir in tea leaves.
  3. Place rice in steamer or rice cooker and cook for about 20 minutes, or until rice is done.
  4. Place salmon on top of roasting rack and torch salmon with butane torch for 2 to 3 minutes, depending on how rare customer wants salmon to be.
  5. Place 2/3 cup rice in center of bowl and place cooked salmon over rice. Add 4 ounces hot green tea to bowl and serve.

Recipe by University of Illinois, Champaign

More From FoodService Director

Ideas and Innovation
fsd screenshot web

A full year has passed since we redesigned FoodService Director magazine, taking the publication from its longtime tabloid dimensions to a more convenient size and more creative design, and recasting the content to provide actionable, peer-to-peer insights and ideas for FSDs.

Now we are thrilled to announce that we’ve extended the makeover to our website as well. The new FoodServiceDirector.com has been redesigned to be more engaging and even easier to use. We’ve made it faster to find information, from recipes to HR best practices, that will help you run your facility better....

Managing Your Business
wage feud business

As plans to increase the minimum wage surge ahead in states such as New York and California, operators eventually will feel the reverberations shake up labor costs for more than just hourly workers. As associate wages gain on manager salaries, operators will have to answer a call for reciprocal increases. FSD spoke with operators who advised going gently into the brave new world of heightened labor costs, investing in talent and making cuts elsewhere; however, they did offer three perfectly proactive tactics to make the process as seamless as possible.

1. Keep talking

Even though...

Menu Development
craft beer flight
A draw for happy hour...

Phan plans to serve beer and wine, and depending on liquor licensing, perhaps cocktails as well. “For faculty and staff on campus, it will be a really wonderful place to come to and have a glass of wine,” Wolch says. “Right now, we have The Faculty Club bar, which is a very historic spot, but this is going to be much more contemporary.”

And for morning coffee...

Phan’s plan for made-to-order coffee is bound to be a boon for both faculty and students. “We’ll have a brand-new espresso machine,” Phan says. Wolch adds, “Most of us in the Bay Area are, if not...

Ideas and Innovation
chicken herbs

We make and broadcast short YouTube videos on TV monitors to educate our customers about cooking techniques, like how to cut up a chicken or what herbs and spices go well together. The monitors also are used to display daily menus, nutritional and allergen information, upcoming foodservice events and local weather forecasts.

FSD Resources