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

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