アボカド鮭丼 (Avacado sake don)

A typical summertime weekday lunch, requiring no heat (thanks to frozen rice, reheated in the microwave): hiyayakko (cold tofu) topped with sliced okra, katsuobushi (bonito flakes) and soy sauce, and avocado sake don (rice topped with salmon sashimi and avocado). For Shuma, rice, avocado, tofu and shirasu (partially dried baby fish).

To make the avacado sake don: Slice a chunk (about 100 grams or so) of salmon sashimi, add to a bowl with a cubed avocado half and about five shiso (perilla) leaves, thinly sliced. Splash with soy sauce and ponzu, to taste. Fill a donburi (large rice bowl) with hot rice, top with salmon avocado mixture. Done!

 

Comments

[Hayley]

That is exactly what I want to eat right this second. Curse you and your delicious lunch! :)

[David]

Many people believe that Japanese cuisine is a one-trick pony. Of course, you know that's not true. In fact, one of the things I liked most about eating in Japan was that it was quite normal to have better foreign cuisine than the foreigners could make. Burgers and pasta jump to mind there. Shuma and Hide are very lucky to have such good food so easily. And I thank you for sharing it on your blog.

[Claudine]

Did you prep or prepare the okra in any way? Blanched? Boiled? (This looks yummy... inspired to prepare something similar sometime this week.)