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.
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
Video
Notes
*The rice in the recipe represents two servings. Double the amount of rice if you cut the salmon into 4 pieces.Storage
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.
Cooking Tips
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.