Vinegar-Seasoned Salmon Donburi

Crisp pan-seared salmon is flaked over short-grain rice seasoned hot with vinegar, sugar, and salt, then brushed with soy. It echoes Vinegar Rice Before Dusk, when Edo canal stalls trusted vinegar and haste in place of ice.

Serves 2

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Ingredients

• 1.5 cups short-grain rice
• 2 cups water
• 3 tbsp rice vinegar
• 2 tsp sugar
• 0.75 tsp salt
• 12 oz salmon fillet
• 3 tbsp soy sauce
• 3 scallions
• 2 tbsp pickled ginger
• 1 nori sheet

Instructions

1. 1Cook rice in water until done, then season while hot with rice vinegar, sugar, and salt.
2. 2Pat salmon dry, season lightly with salt, and pan-sear skin-side down in a hot skillet until crisp, then flip and cook through.
3. 3Flake the cooked salmon into large pieces and brush with soy sauce.
4. 4Portion seasoned rice into bowls, arrange salmon on top, and garnish with sliced scallions, pickled ginger, and torn nori.