This salmon zuke donburi (漬け丼) has become a staple in our household this summer. I grew up eating zukedon made with leftover Katsuo (skipjack tuna) sashimi, but the method works with just about any kind of sashimi-quality fish.
Marinating the salmon in soy sauce and mirin transforms its texture, making it firm and velvety smooth while infusing it with flavor. Then you just serve it over hot rice. My favorite part about this is that you can mix it up halfway through by pouring hot tea on top to make zukechazuke. It's one of those quick dishes you don't really need a recipe for, but if you wanna see how I make mine, I have a video and written recipe you can check out.
by norecipes