Marinate salmon with sake, soy sauce, sugar and grated ginger for 10 minutes.
Dry salmon with paper towels. Coat with cornstarch. Deep fry salmon until they are golden brown.
For the broth, heat up the remaining marinade, add hondashi, water and mirin and bring it to boil.
Prepare the steamed rice on a large shallow bowl. Place the salmon on top of the rice. Pour the prepared broth, add rice seasoning, bonito flakes and ikura.