Seared Salmon Donburi with Yuzu Kosho

Crisp-skinned salmon over seasoned rice with quick-pickled cucumber, jammy egg and a bright yuzu kosho mayo.

Start the salmon skin-side down in a cold pan. The fat renders slowly and you get skin like a potato chip.

Ingredients

• 12 oz skin-on salmon fillets
• 2 cups cooked short-grain rice, warm
• 2 tbsp rice vinegar
• 1 tsp sugar
• 1 Persian cucumber, thinly sliced
• 2 eggs
• 3 tbsp Kewpie mayo
• 1 tsp yuzu kosho
• 1 tbsp soy sauce
• 1 sheet nori, cut into strips

Method

1. Boil the eggs for 6 and a half minutes, then plunge into ice water. Peel and halve.
2. Toss the cucumber with half the vinegar, the sugar and a pinch of salt. Season the rice with the rest of the vinegar.
3. Salt the salmon. Lay it skin-side down in a cold nonstick pan, then turn the heat to medium. Cook until the skin is crisp and the flesh is opaque two-thirds up, about 8 minutes.
4. Flip for 30 seconds, then brush the top with soy. Stir the yuzu kosho into the mayo.
5. Build the bowls: rice, salmon, cucumber, egg, a swipe of yuzu mayo, and nori strips.