| food | Food type | Main Ingredients | Take time | Serve |
| Japan | Seafood | Salmon | 30 Min | 1 place |
ingredient
- Pickled Egg Yolk
- 5 Deli Fresh organic eggs
- 125 ml Aero Soy Sauce
- 20 ml Aero Mirin
- Seasoned rice
- 300 grams Aero Japanese rice Sasanishiki
- 45 ml. Aero Sushi Rice Seasoning
- 360 ml Aero drinking water, size 6 liters
- Donburi
- 1 egg, pickled egg yolk
- 200 grams of seasoned rice
- 120 grams of salmon, 8 pieces
- 15 grams of frozen seasoned salmon roe
- 15 ml Aero Shoyu Sushi Recipe
- 5 grams ARO frozen fresh wasabi
- 1 set Aero Sakura PP round bowl with lid, pack of 25 sets
- 2 sets, black spoon and fork set, plastic wrapped, panel type
Preparation
- Mix soy sauce and mirin together. Separate the raw egg yolk from the egg white and add to the marinade. Refrigerate for 10 minutes, then flip over and refrigerate for another 10 minutes.
- Wash Japanese rice until the water is clear. Soak for 30 minutes before cooking. Cook until done.
- Wait until the rice is cooked, then scoop out the rice and season with sushi rice seasoning. Mix the ingredients together.
- Slice the salmon into bite-sized pieces and deep-fry the skin until crispy.
- Serve by scooping rice into a bowl, arrange salmon on top of the rice, place salmon roe in the center, followed by pickled egg yolk, fried salmon skin.
- Served with shredded ...
