Nordic Salmon Head Soup

The head simmers into a clean stock, then leeks, carrots and potatoes go in, then cream and fresh dill at the end. This is lohikeitto — Finnish salmon soup — and it works with salmon in a way no other head preparation does. The fat from the head makes the broth silky without it ever feeling heavy. A bowl that tastes like the fish always knew where it was going.

Not a fan of raw fish? Sear it for 30 seconds on each side. Hot on the outside, cold in the middle — you get the texture without the sliminess. Both worlds, one bowl.

Photo by Jay on Unsplash

Time: 15 minutes

Difficulty: Easy

Shared ingredients: Salmon, ponzu soy sauce, sesame oil, spring onions

WHAT YOU NEED

• 300g sashimi-grade salmon

• 2 cups Japanese short-grain rice

• 1 yellow onion

• 3 tbsp ponzu soy sauce

• 1 tbsp mirin

• 1 tbsp rice vinegar

• 1 tsp white soy sauce

• 1 tsp sesame oil

• 1 tsp sugar

• Wasabi, to serve

• Roasted Sesame seeds, to garnish

• Spring onions, sliced, to garnish

WHAT TO DO

1. Cook rice as per package instructions, then fold in rice vinegar and a pinch of sugar while still warm.

2. Slice salmon into bite-sized pieces and marinate in white soy sauce, mirin, and sesame oil for 10 minutes.

3. Slice onion thinly, toss with a pinch of sugar and salt, rest for 5 minutes, then squeeze dry.

4. Build the bowl: warm rice at the base, topped with marinated salmon and squeezed onion, wasabi on the side if you like spicy.

5. Drizzle with ponzu soy sauce, sprinkle some roasted sesame seeds and spring onion — mix well and eat immediately.

KITCHEN TIP

Start the onion and the salmon marinade at the same time — both need 10 minutes to rest. Use that window to cook your rice. Everything lands ready at once.

Final Thoughts

Donburi is more than just rice in a bowl — it's a way to slow down and actually taste what you're eating. By using the best sashimi-grade salmon you can find and respecting the simplicity of the dish, you're honoring a tradition that's been perfected over centuries. Whether you eat it raw or seared, this meal reminds you that sometimes the best cooking is the cooking that gets out of the way.

If you can find white soy sauce (shiro shoyu), use it instead of regular soy sauce for this dish. You get all the umami — that savory depth — without darkening the marinade or the rice. The salmon stays bright, the rice stays pale gold, and the whole bowl looks like it was meant to be simple.

So gather your salmon, prepare your rice, and sit down to eat it while it's still warm. The clarity of a good donburi is waiting for you — and it's worth the moment.

Shopping Tips

For sashimi-grade salmon, Top Catch Fisheries delivers consistent quality. Their salmon arrives fresh, properly handled, and cut for raw consumption — which means no guessing games about whether it's safe to eat raw. Ask for sashimi-grade when you order, and if they have it, you'll know it's been sourced with care. This is the one ingredient where quality actually matters. Don't compromise here.