Donburi with salmon caviar

45 minutes

60 minutes

Mittel

2 persons

Donburi is a classic Japanese dish that is served in a bowl. It consists of warm rice that can be refined with a variety of delicious toppings. In our case we use wonderful soy salmon caviar to perfect the rice. This creation offers a harmonious fusion of flavor and texture that comes together in a single bowl - a true feast for the senses.

Our sushi rice and salmon caviar bowl captures the essence of traditional Japanese cuisine and gives it a unique touch with the delicate salmon caviar. The sushi rice forms an ideal base to perfectly showcase the flavor of the caviar while providing a delicate texture. The contrast between the slightly sticky, spicy rice and the delicate caviar pearls gives this bowl an incomparably exquisite dimension.

Ingredients

1x salmon caviar Shoyu 25 g
300 g sushi rice
300 ml water
4 tbsp rice vinegar
2 tablespoons sugar
1 tsp salt
1 nori sheet (roasted seaweed sheet)

Stefan from HONEST CATCH

Stefan from HONEST CATCH Our art director Stefan is not only gifted behind the camera, but also at the stove. This recipe was written by him.

Preparation

Thaw the salmon caviar from the freezer in the refrigerator for about 5 hours .
Wash the sushi rice thoroughly several times until the water runs clear. Drain the rice and let it rest in twice the amount of water (600 ml) for about 30 minutes. Then drain again.
Put the rice in a pot with 300 ml of water and bring to the boil. Once the water boils, reduce the heat and continue to simmer the rice for 15 minutes. Keep the lid closed.
After 15 minutes, turn off the heat and let the rice rest for another 10 minutes so that it can swell.
While the rice is resting, heat the rice vinegar, sugar and salt in a small saucepan over low heat until the sugar and salt are completely dissolved. Stir the mixture occasionally.
After the rice has rested for 10 minutes, place the rice in a large shallow bowl. Pour the warm rice vinegar over the rice and mix gently with a wooden spoon or spatula. Do not crush the rice, but stir gently and let it steep.
Cover and let the sushi rice cool at room temperature. Cover with a damp tea towel. The sushi rice is now ready.
Top the prepared sushi rice with the soy salmon caviar and decorate with nigiri seaweed strips.

TIP: This rice can also be used wonderfully for fish bowls, sushi rolls, nigiri or other sushi variations. You can also find inspiration for other toppings in our sashimi collection .

We recommend soy sauce and a pinch of wasabi to accompany the donburi.