Salmon and Avocado Donburi

Instructions

1. 1

   Rinse the 75 g of short-grain white rice. Put it with 120 ml of water in a small saucepan, bring to a simmer, then cook covered for 15 minutes over low heat. Let rest covered for 5 minutes.

2. 2

   While the rice cooks, weigh 150 g of raw boneless salmon fillet, about 2 cm thick. Heat the 7 g of oil in a skillet over medium heat.

3. 3

   Cook the salmon for 4 minutes on one side, then 3 to 4 minutes on the other, until the flesh is opaque and flakes apart. Cook longer over low heat if the center is still raw.

Recipes written and tested in writing by the Mizen editorial team. Photos are illustrative.