10 mars 2026

Akari’s Spring Donburi Recipe: Salmon Bowl with Parsley Sauce

Ecrit par Team MUSUBI

As the first hints of spring appear, this Salmon Bowl with Parsley Sauce is the perfect dish to enjoy—lightly poached salmon paired with vibrant, fresh vegetables, all in a single bowl. For this recipe, home-cooking expert Hasegawa Akari created a healthy yet satisfying "salad-style bowl dish."

According to Hasegawa, the key is achieving a balance of color, aroma, and texture. “By poaching the salmon instead of grilling it, you remove excess fat for a lighter finish. The parsley sauce is packed with vitamin C, and by salting and squeezing the celery, it becomes much easier to enjoy in generous portions. I’ve also included asparagus for its pleasant crunch and nutritional benefits, plus tomatoes for a touch of umami.”

For a variation, she suggests mixing in your favorite vegetables—for example, topping the bowl with thinly sliced raw mushrooms. It makes for a satisfying and generous bowl. Why not make it for a relaxed weekend lunch?

Ingredients (Serves 2)

2 bowls of cooked rice
2 raw salmon fillets (about 7 oz / 200 g total)

Parsley Sauce:

1 oz (30 g) fresh parsley, finely chopped
1 Tbsp lemon juice
2/3 tsp salt
1/3 tsp grated garlic

Celery Salad:

1 celery stalk (about 6 oz /170 g), leaves reserved
Salt (2% of celery’s weight)
1 Tbsp olive oil
A pinch of salt

Additional Toppings

4 asparagus spears
1/4 tomato (about 1.7 oz / 50 g)
Olive oil to taste
Parmigiano-Reggiano cheese to taste

Instructions

Step 1. Poach the Salmon

Bring a pot of water to a boil, then add the salmon. Reduce the heat to medium-low and simmer for 7 to 8 minutes. Drain well and carefully remove any pin bones.

Step 2. Prepare the Parsley Sauce

Combine the chopped parsley leaves with the lemon juice, salt, and garlic. Set aside.

Step 3. Prepare the Celery Salad

Separate the celery leaves from the stalk. Finely chop the leaves. Use a peeler to remove the tough strings from the stalk, then slice thinly on a diagonal. Toss the celery with salt (2% of celery's weight) and let it sit for 10 minutes. Squeeze out as much moisture as possible, then season with olive oil and a pinch of salt. The flavor should be slightly bold.

Step 4. Prepare the Toppings

Peel the bottom third of the asparagus spears, boil until tender, and chop into ½-inch pieces. Dice the tomato into 1/4 to 1/2-inch (5 mm–1 cm) cubes.

Step 5. Assemble

Arrange the salmon, celery salad, asparagus, and tomato evenly on top of each bowl of rice. Drizzle the parsley sauce over the ingredients. To finish, add a light swirl of olive oil and shave some Parmigiano-Reggiano over the top.

Tips:

Using a wide-rimmed bowl is recommended for easy mixing.
For the best experience, mix the ingredients as you eat.

DOWNLOAD THE RECIPE

Hasegawa Akari

Akari Hasegawa, a chef and dietitian, transitioned from being a child actor to studying nutrition in college. She gained fame in 2022 with her recipes on social media and has since become a popular influencer, contributing to magazines, websites, and cooking events.