Donburi Salmon Rice Bowl
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.
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
- 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.
- Wash rice 3 or 4 times to remove starch from rice. Add water, and stir in tea leaves.
- Place rice in steamer or rice cooker and cook for about 20 minutes, or until rice is done.
- 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.
- 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