Donburi is a Japanese 'rice bowl’, usually made up of a simple braise and the rice. I’ve taken this particular idea from the Japanese restaurant Nobu and adapted it.
I sometimes use basmati and even brown rice when time is tight. It works with tuna as well as salmon.Prep time: 15 minutes plus 30 minutes for the sushi rice to soak | Cooking time: 35 minutesTwoWe rely on advertising to help fund our award-winning journalism.We urge you to turn off your ad blocker for The Telegraph website so that you can continue to access our quality content in the future.Thank you for your support.Need help?Visit our page..
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