Salmon Teriyaki Donburi
This is an easy salmon donburi dressed in a homemade teriyaki sauce that's garlicky, sweet, and savory. Ready in 30 minutes from start to finish.
- Prep time
- 25 min
- Cook time
- 5 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 8 to 10 ounces skinless, boneless, salmon fillet, chopped bite size
- ⅛ teaspoon salt
- 1 ½ tablespoon all-purpose flour
- 2 tablespoons vegetable oil
- 1/4 cup homemade teriyaki sauce or store bought
- 2 cups cooked short grain Japanese rice or cooked short grain brown rice
- ½ cup chopped baby spinach
- 2 tablespoons scallions, finely chopped
- 1 tablespoon sesame seeds
- Ichimi togarashi (optional)
Instructions
- 1
Place the salmon pieces on a plate and sprinkle salt over them. Leave for 10 minutes.
- 2
Dust the salmon pieces with flour on all sides. Use a little more if needed.
- 3
In a skillet or pan over medium high heat, add the oil and when the oil is hot, add the salmon.
- 4
Cook for 2 minutes, flip the salmon pieces and cook for 1 more minute.
- 5
Add the teriyaki sauce and cook for 1-2 minutes, until the sauce bubbles and thickens, and coats the fish. Turn the heat off.
- 6
Fill two bowls with rice and top with spinach first, and then the fish.
- 7
Sprinkle scallions and sesame seeds.
- 8
Add ichimi togarashi for a little heat and serve immediately.