Cook and Scale
Salmon Teriyaki Donburi
2 servings · 25 min total
A quick rice bowl with pan-seared salmon glazed in sticky teriyaki sauce, avocado, and edamame over glossy sushi rice.
Ingredients
- 2 g salmon fillet
- 1 tbsp vegetable oil
- 3 tbsp soy sauce
- 2 tbsp mirin
- 1 tbsp sake
- 2 tbsp brown sugar
- 300 g sushi rice, cooked
- 1 avocado, sliced
- 50 g edamame
- 1 spring onion, sliced
- 1 tsp sesame seeds
- 1 nori sheets, shredded
Contains: Gluten, Soy, Fish, Sesame
Allergen info is best-effort — please verify yourself.
Method
- 1.
Make the teriyaki glaze — Whisk together the soy sauce, mirin, sake, and brown sugar to make the teriyaki glaze.
- 2.
Sear the salmon — Sear the salmon fillets skin-side down in the oil for 4 minutes, then flip and cook for 2 more minutes.
- 3.
Glaze the salmon — Pour the teriyaki glaze into the pan and simmer for 3 minutes, spooning it over the salmon until thick and glossy.
- 4.
Assemble the rice bowls — Divide the sushi rice between bowls, top with the glazed salmon, avocado, and edamame.
- 5.
Garnish and drizzle glaze — Scatter with spring onion, sesame seeds, and shredded nori, then drizzle with any remaining glaze from the pan.