Ingredients

• 4 pieces Salmon fillets (skinless, boneless)
• 1/2 cup All-purpose flour
• 2 large Eggs
• 1 1/2 cups Panko (Japanese breadcrumbs)
• enough for frying Vegetable oil
• 1/2 teaspoon Salt
• 1/4 teaspoon Black pepper
• 3 tablespoons White miso (shiro miso)
• 2 tablespoons Yuzu juice (or lime/lemon juice with orange zest)
• 1 tablespoon Mirin (sweet rice wine)
• 1 teaspoon Sugar
• 2 tablespoons Water
• 4 cups Cooked Japanese rice (sushi rice)
• 1/2 piece Cucumber
• 4 pieces Radishes
• 1/4 piece Red cabbage
• 1 medium Avocado
• 2 stalks Green onions (sliced)
• 1 teaspoon Toasted sesame seeds

Instructions

1. 1

   Prepare the salmon fillets by cutting them into equal-sized pieces if necessary. Season with salt and pepper.

2. 2

   Prepare three plates: one with flour, one with beaten eggs, and one with panko. Bread each salmon piece by first coating it in flour, then in egg, and finally in panko, pressing gently to adhere well.

3. 3

   In a large skillet, heat about 2-3 cm (1 inch) of vegetable oil over medium-high heat (about 170-180°C / 340-350°F). Fry the breaded salmon for 3-4 minutes per side, or until golden brown and crispy and the fish is cooked through. Drain on paper towels.

4. 4

   While the salmon fries, prepare the yuzu-miso sauce: In a small saucepan, combine white miso, yuzu juice, mirin, sugar, and water. Bring to a simmer over low heat, whisking until the sugar dissolves and the sauce thickens slightly. Remove from heat.

5. 5

   Prepare the vegetables: Slice the cucumber and radishes thinly, shred the red cabbage finely, and slice the avocado.

6. 6

   To assemble the donburi: Divide the hot rice among four large bowls. Arrange the salmon katsu pieces over the rice.

7. 7

   Generously garnish each bowl with the crispy vegetables (cucumber, radishes, red cabbage, avocado). Drizzle with yuzu-miso sauce, then sprinkle with sliced green onions and toasted sesame seeds. Serve immediately.