Tonight I made donburi with sesame-crusted salmon, seasoned brown sushi rice, steamed broccolini, leftover grilled asparagus, shredded sesame carrot salad, cucumber slices, furikake, pickled ginger, and mixed greens drizzled with Sriracha mayo and @Rooster’s miso-ginger vinaigrette. Some Whitehaven Sauvignon Blanc to accompany.
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