We all like to make fun of those food bloggers who write a whole novel before getting to the recipe. A few times a year, I decide that I’m going to get really into cooking and pretend I’m a food blogger. I’m not that kinda girl, though. I can cook enough to keep myself alive, but unlike some people, unlike my mom, even, I don’t take as much joy in it as I should. It’s such a privilege in 2019 to admit that not everybody is a “cooking person,” just like not everybody is a “language person” or a “video games person” or a “reading person.” Some people, like me, just cook because they have to.

Anyway, a few months back I thought it would be really cool if I “”””””rebranded myself”””””” as a food blogger, a Korean cooking blog, to keep things fresh on here. That was extremely short-lived, as I was completely thwarted by triangle kimbap, twice. My first and only successful attempt proved to be this shot at salmon bowls, called 연어덮밥or “yeoneo deop-bap” or “salmon-topped rice.” At this point, you can skip to the recipe or bear with me for the story.

I want to tell you about one very good day I had when I made this recipe. My friends and I used to love this dish in Korea, getting it for lunch about once a week. It’s the ideal lunch food because it’s filling without making you want to die. It can be made relatively quickly so it’s good when you don’t have a lot of time to spare, like during your lunch hour.

The day I made it, I also bought all new houseplants. The first half of the day was spent mulling around Lowe’s and choosing a variety of plants, potting soil, and pots, and then re-potting most of the plants in my kitchen. The second half of the day was spent going to various grocery stores and the fish market to buy the ingredients for the recipe. I’ve never bought salmon before, so I bought way too much and it ended up going bad before I could cook up the rest of it. I did a horrible job of cutting it into “”sushi-grade”” pieces. Regardless of those hang-ups, I would say that the recipe execution was a smashing success.

If you’ve survived until now, the recipe is below. I found it on this website, which I will probably return to for any future attempts to add to the cooking blog side of my site.

Salmon Donburi – Sashimi Strips over Bed of Rice

Salmon sashimi over a bed of rice. Seasoned with flavored soy sauce and fresh onions! Serves 1 person.


Fresh salmon – 150 grams

Onion – 1/2 whole

Cooked white rice – 1 cup

Radish sprouts – a few garnish

Wasabi – small dab

Infused Soy Sauce

Soy sauce – 4 teaspoon

Water – 4 teaspoon

Cooking wine – 1 teaspoon any rice wine ok

Sugar – 1 teaspoon

Vinegar – 1 teaspoon

Minced garlic – 1/2 teaspoon

Onion – 1/4 whole


Prep Salmon and Onions

Cut fillet into sashimi strips. Set aside. Then cut half an onion into very thin slices. Put the strips into cold water and strain after 5 minutes.

Make Sauce

Place all listed ingredients for the sauce into a mixing bowl. Slice another half of an onion into strips and mix them into the sauce. Pour the sauce into a pot. Place the pot on high heat and bring it up to a boil. Once the sauce is boiling, reduce the heat to a medium-low and cook for one more minute. Strain the liquid and set sauce aside to cool. Use the leftover onions as a side-dish.

Make Bowl

Fill a bowl with hot sticky rice. Then spread a spoonful of the flavored soy sauce over the rice. Then add a layer of thinly sliced onions from the first step. Then add the sashimi strips on top. Garnish with radish sprouts and a dab of wasabi (I didn’t use wasabi and it was fine).

A toast, to trying to trying to keep beings other than yourself alive.

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