2 to 2 1/2 tablespoons (depending on the size of the rice bowls)
Sashimi grade salmon (or smoked salmon)
1 block (or 4 to 6 slices of smoked salmon)
a small amount
2 to 3 slices
Finely sliced squid sashimi (optional)
Mix the ♣ ingredients into the warm rice. Serve rice in individual rice bowls.
Slice the salmon thinly. Peel the avocado, cut into bite sized pieces and sprinkle on the lemon juice. Slice the usuyaki tamago into 2 cm strips.
Cut the cucumber in half lengthwise and slice thinly. Cut the ham and eggs into similar size strips. Cut up the squid so that it's easy to eat.
Arrange the cut up ingredients colorfully on top of the rice. Eat with soy sauce. You can also squirt mayonnaise if you like.
Story Behind this Recipe
This is a donburi (rice bowl) I serve when I'm out of ideas. I like donburi just topped with sashimi too, but this colorful donburi cheers up the dinner table.
Plain rice and sushi rice are both delicious, but if you flavor it with ponzu sauce, I think it fits well with the mayonnaise and is very tasty. Add whatever toppings you like. For instance, you could add shrimp, fresh tuna, or crab sticks.