Avocado, asparagus and salmon donburi

Lightly steamed, boiled, blanched, baked or pan-fried, asparagus is a true delicacy. SO make the most of the asparagus season and enjoy them in this deliciously filling salmon donburi

By Nadia Lim
  • 10 mins preparation
  • 15 mins cooking
  • 30 mins marinating
  • Serves 2
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  • 2 tablespoon soy sauce*, plus extra to season rice
  • 1 tablespoon brown sugar or honey
  • 2 clove garlic, sliced
  • 300-350g boneless, skinless salmon fillet
  • 1 bunch asparagus, trimmed, chopped
  • oil, for cooking
To serve
  • 2 cup steamed brown or sushi rice
  • 1 firm ripe avocado, sliced
  • 1 sheet dried nori seaweed, finely sliced
  • 1 tablespoon toasted sesame seeds
  • pickled ginger*


  • 1
    Mix soy sauce, brown sugar or honey and garlic in a medium dish. Add salmon fillet and turn to coat. Leave to marinate in fridge for as long as you can – ideally for 4-6 hours but 30 minutes will do.
  • 2
    Steam brown or sushi rice then season to taste with a little soy sauce.
  • 3
    Place asparagus in a heatproof bowl and cover with boiling water. Leave for 2-3 minutes until bright green and just tender, then drain.
  • 4
    Heat a drizzle of oil in a frying pan and cook marinated salmon fillet for about 2 minutes on each side until just cooked through.
  • 5
    Spoon rice into bowls, top with flakes of salmon, avocado and asparagus and sprinkle with nori and sesame seeds. Serve with pickled ginger


*Check label if eating gluten free.

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