Teriyaki Salmon Donburi is a delicious Japanese rice bowl topped with tender salmon dressed in a homemade teriyaki sauce. It comes together in 40 minutes with just a handful of ingredients, a perfect low-effort weeknight dinner! Serve it with a veggie, like Furikake and Lemon Shishito Peppers or Sautéed Broccolini for a complete and nutritious meal.
This teriyaki salmon bowl recipe is one of our go to recipes for lunch and dinner because it is healthy and packed with umami flavor. It goes with just about any vegetable or Japanese side, like Spicy Kani Salad. Best of all, it requires minimal prep and cleanup to make this delicious meal.
We use our simple, from scratch homemade teriyaki sauce as a marinade and simmer half the batch to make it a glaze. The salmon comes out perfectly tender and moist. Top it with sesame seeds and thinly sliced green onions for extra flavor!
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About Teriyaki Salmon Don
- Taste - The teriyaki salmon is rich and umami flavored and the rice is mild.
- Texture - The tender salmon is perfectly glazed in thick teriyaki sauce and the rice is firm.
- Effort - This rice and salmon recipe is straightforward. You just need to make the rice, teriyaki sauce, and salmon. You can also streamline the recipe by using store bought teriyaki sauce.
- Time - It takes about a half hour to cook the rice and prep the salmon and sauce, then 15 minutes to cook the salmon and assemble the don.
What is a donburi?
Donburi translates to "bowl" in English. These Japanese bowls typically feature fish or meat over steamed Japanese rice. This salmon teriyaki don is one of our favorites because it is healthy and tasty.
Ingredients
Salmon Donburi
- Salmon - Salmon has a naturally buttery texture and mild taste that blends perfectly with the rich teriyaki sauce. Salmon is also one of the most nutritious types of fish and is rich in omega-3 fatty acids and vitamin B12.
- Rice - Japanese short grain steamed rice is best for donburis because it has a neutral light flavor.
- Ginger - Ginger adds a pungent spice and aroma.
- Green onion - Green onion provides a light oniony flavor.
- Sesame seeds - Sprinkled toasted sesame seeds add a mild nutty flavor.
Homemade Teriyaki Sauce
- Soy sauce - Soy sauce, or shoyu, is an essential condiment in Japanese cooking and adds a rich umami flavor to the sauce. We usually use low sodium soy sauce because it is healthier without sacrificing flavor.
- Mirin - Mirin is a Japanese sweet rice wine that adds umami flavor and is the base of many Japanese sauces.
- Sake - Sake adds savoriness to the teriyaki sauce.
- Brown sugar - Brown sugar provides a rich sweetness.
See recipe card for quantities.
Substitutions
- Brown rice - If you want to make this don healthier, enjoy it with brown rice instead of white.
- Unagi sauce - Unagi sauce has a thick syrupy texture just like teriyaki sauce, but is a little more savory.
- Salmon collars - Salmon collars run along the top to belly of the fish and include the belly fat. Since they are high in fat, they are extra flavorful.
- Healthy Teriyaki Sauce - Try this dish with our Healthy Gluten Free Teriyaki Sauce for a healthier alternative.
Variations
- Lemon - Add a squeeze of lemon for a citrusy and bright finish.
- Furikake - Furikake is a Japanese seaweed seasoning made of dried seaweed, sesame seeds, and salt. We like to add it to salmon because it adds a crunchy texture and ocean-like flavor.
- Sansho pepper - Add a dash of sansho pepper for an aromatic, citrusy, peppery taste.
- Shredded Nori - Add shredded nori (kizami nori) for extra crunch and seaweed flavor.
- Extra teriyaki flavor - Drizzle extra teriyaki sauce for extra teriyaki flavor.
- Spicy - Put some Sriracha on the rice to make this donburi spicy.
- Garlic - Minced garlic adds a pungent aroma to this teriyaki dish.
Instructions
Rice
- Make rice on stovetop or in rice cooker - Place rice in a saucepan and rinse the rice in the sink until the water runs clear, then drain. Combine washed rice and filtered water in a medium saucepan or in the pot and cook per rice cooker directions.
- Note - The rice in the recipe represents 2 servings. Double the amount of rice if you cut the salmon into 4 pieces.
Salmon Bowl
- Cut salmon - While the rice cooks, use a sharp knife to slice the salmon across the grain into 2-4 servings.
- Mix teriyaki sauce - Add soy sauce, sake, mirin, and brown sugar to a bowl. Use a grater to grate the ginger into the mixture and whisk well. (Photo 1 and 2)
- Marinate salmon - Place the salmon in a mixing bowl or a baking dish and pour half of the teriyaki mixture on top. Rub it onto the salmon so the filets are evenly coated. Then cover the bowl, and let it sit at room temperature for 20 minutes. (Photo 3)
- Make teriyaki glaze - While the salmon marinates, pour the remaining half of the teriyaki sauce into a saucepan. Heat the sauce on medium heat and bring to a quick boil, then lower to a simmer for 10-12 minutes, occasionally whisking. Remove from the heat and set aside. Note: the wider the base of your pot, the faster the liquid will caramelize. (Photo 4)
- Prepare oven and salmon - Heat the oven to 400°F. Line a baking sheet with parchment paper and place the salmon on the prepared baking sheet with at least 1 inch between each piece. (Photo 5)
- Bake and glaze salmon - Place the baking sheet of salmon in the oven and cook for 10-12 minutes depending on the thickness of the salmon. (Photo 6)
- Glaze salmon - Then remove the salmon from the oven and spoon teriyaki glaze over each piece. (Photo 7)
- Assemble bowl - Divide rice into bowls, place the salmon on top of the rice, then sprinkle the salmon with sesame seeds and green onions. (Photo 8)
Pro tip: For tender salmon, don't overcook it! Use a fork to check the doneness. Overcooking the salmon can result in very dry, tough fish.
What to Serve with Teriyaki Salmon
We typically enjoy these teriyaki salmon bowls on their own for lunch or with a delicious side like Furikake and Lemon Shishito Peppers, Spicy Kani Salad, or Elotes Style Corn with Furikake. We also love it with a Matcha Lemonade or Matcha Latte.
Recipe FAQs
Teriyaki salmon is a common Japanese dish. "Teriyaki" is a Japanese cooking method often used for meat and fish. It includes brushing or drizzling the fish in sauce while it is broiled or grilled.
Teriyaki is rich, sweet, and salty with some tanginess.
Both are great. Most Pacific salmon are caught in the wild and available seasonally between the spring and fall. Atlantic salmon is usually farmed and is available year-round. It has a milder flavor and meatier texture.
Either will work. Most grocery store salmon is previously frozen then thawed. If you use frozen salmon, be sure to thoroughly thaw the salmon in the refrigerator overnight. If the salmon is not completely thawed, it will not cook evenly in the oven.
Yes! Both the salmon and rice are nutrient rich. If you want to make it healthier, serve it with brown rice instead of white rice and a veggie like Shishito Peppers or Kabocha Squash.
Equipment
This salmon don calls for common kitchen essentials. For the rice, you will need a pot or rice cooker, and a rice paddle. For the teriyaki sauce, you will need measuring spoons, a small saucepan, and whisk. The salmon requires measuring spoons, a small mixing bowl, a sheet pan, a knife, a cutting board, a fish spatula, and parchment paper.
Storage
Refrigerate leftover teriyaki glazed salmon and rice in an air-tight container for up to 2 days. To reheat the salmon, heat the oven to 350°F, remove the salmon fillets from the refrigerator, and allow the filets to reach room temperature (about 15 minutes). Place the salmon on a baking sheet and heat for 7-10 minutes. You can reheat the rice in the microwave.
Cooking tips
- For easy cleanup, be sure to line the baking sheet or baking dish with aluminum foil or parchment paper.
- Use a large bowl - Serve this dish in a large bowl or donburi bowl (slightly smaller than a ramen bowl) to ensure all of the ingredients will fit.
- If you are using a rice cooker and the outside of the rice gets too crispy and hard, use a fork to fluff the rice to add moisture back into the crispy bits.
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Teriyaki Salmon Bowl (Donburi)
Equipment
Ingredients
- 1 cup Japanese or calrose rice
- 1⅓ cup water
- 1 lb salmon cut into 2-4 pieces
- 2 green onions sliced
- sesame seeds
Teriyaki Marinade
- 6 tablespoon soy sauce
- 2 tablespoon sake
- 8 tablespoon mirin
- 4 teaspoon brown sugar
- 1 small ginger knob grated
Instructions
Rice
- Rice Stovetop instructions - Place rice in a saucepan and rinse the rice in the sink until the water runs clear, then drain. Combine washed rice and filtered water in a medium saucepan. Bring the rice to a low boil, then reduce the heat to low. Cover the pot and simmer for 20 minutes or until the water is absorbed. Remove from the heat and let sit covered for 10 minutes. Fluff the rice with a fork.1 cup Japanese or calrose rice, 1⅓ cup water
- Rice cooker instructions - Place rice in the electric rice cooker pot and rinse the rice in the sink until the water runs clear, then drain. Combine rice and filtered water in the pot and cook per the rice cooker directions.
Salmon Bowl
- Cut salmon - While the rice cooks, Use a sharp knife to slice the salmon across the grain into 2-4 servings.1 lb salmon
- Mix teriyaki sauce and marinate salmon - Add soy sauce, sake, mirin, and brown sugar to a bowl. Use a grater to grate the ginger into the mixture and whisk until well mixed. Place the salmon in a mixing bowl or a baking dish and pour half of the teriyaki mixture on top. Rub it onto the salmon so the filets are evenly coated, cover the bowl, and let it sit at room temperature for 20 minutes.6 tablespoon soy sauce, 2 tablespoon sake, 8 tablespoon mirin, 4 teaspoon brown sugar, 1 small ginger knob
- Make teriyaki glaze - While the salmon marinates, pour the remaining half of the teriyaki sauce into a saucepan. Heat the sauce on medium heat and bring to a quick boil, then lower to a simmer for 10-12 minutes, occasionally whisking. Remove from the heat and set aside. Note: the wider the base of your pot, the faster the liquid will cook and caramelize.
- Prepare oven and salmon - Heat the oven to 400° Fahrenheit. Line a baking sheet with parchment paper and place the salmon on the prepared baking sheet with at least an inch between each piece.
- Bake and glaze salmon - Place the tray of salmon in the oven and cook for 10-12 minutes depending on the thickness of the salmon. Remove the salmon from the oven and spoon the teriyaki glaze over each piece.
- Assemble bowl - Divide rice into bowls, place the salmon on top of the rice, then sprinkle the salmon with sesame seeds and green onions.sesame seeds, 2 green onions
Notes
- Refrigerate leftover salmon bowl ingredients in an air-tight container for up to 2 days. To reheat the salmon, heat the oven to 350°F, allow the filets to reach room temperature (about 15 minutes), then heat the for 7-10 minutes. You can reheat the rice in the microwave.
- For tender salmon, don't overcook it! Use a fork to check doneness. If you overcook the salmon, the fish will be dry and tough.
- For easy cleanup, line the baking sheet or baking dish with parchment paper or aluminum foil.
- Use a large bowl - Serve this dish in a large bowl or donburi bowl to ensure all of the ingredients will fit.
- If you are using a rice cooker and the outside of the rice gets crispy and hard, use a fork to fluff the rice to add moisture back to the crispy bits.
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