Salmon Donburi (Salmon rice bowl)

• 200 g Salmon (fresh-looking farm-raised salmon)
• 1 Tbsp Salt
• 2 Tbsp Vinegar
• 1 Tbsp Wasabi Powder
• 1/4 tsp Water
• 2 Tbsp Soy Sauce
• 3 Cups Steamed Japanese Rice
• 1 tsp Roasted Sesame Seeds
• 1/2 Sheet Nori (seaweed sheet, cut into small pieces)
• 1 tsp Scallions (chopped)

1. Cover the salmon with salt all over it.
2. Let it rest in the fridge for about 3~5 hours.
3. After 3 hours, it looks like this.
4. As you see, some water has to be drained out.
5. Wash off the salt under running water and wipe with a paper towel.
6. Put it back into the container and sprinkle vinegar on the salmon.
7. With the vinegar...
8. Rest it in the fridge for about 30-45 minutes.
9. After 45 minutes, it looks like this.
10. Wash it out under running water and remove the skin.
11. Cover it well with plastic wrap and a Ziploc bag double covering, and put it in the freezer for a few hours.
12. (If you don't eat the same day, you can freeze it for several days.)
13. Cook the Japanese rice.
14. Mix the wasabi powder and a little water.
15. Mix it well.
16. Leave it upside down until you use it.
17. Slice the salmon.
18. Add soy sauce into the wasabi.
19. Pour it on the salmon and keep it in the fridge.
20. Lightly roast the seaweed sheet.
21. Place the steamed rice in a bowl.
22. Sprinkle sesame seeds on it.
23. Sprinkle the seaweed.
24. Top with the marinated salmon.
25. Garnish with some chopped scallions and a little wasabi.
26. Serve immediately.

salmon, salt, vinegar, wasabi powder, water, soy sauce, steamed japanese rice, sesame seeds, sheet, scallions

Taken from cookpad.com/us/recipes/319520-salmon-donburi-salmon-rice-bowl (may not work)