Japanese
Teriyaki Salmon Donburi
Pan-crisped salmon in a sticky soy-mirin glaze over rice — a 20-minute Japanese rice bowl that feels like a treat.
About this recipe
Teriyaki Salmon Donburi is a japanese lunch for 2 that is a fast, high-heat stir-fry — have everything chopped before the wok gets hot., and it takes around 18 min start to finish. We sized it for a small household and ranked it on OneToCook by how much of it you already have in the fridge.
Good to know
* Dietary flags are derived from the listed ingredients — always check labels and your own needs for allergens.
Ingredients
- 2 tbsp light soy sauce
- 1 tsp sugar
- 1 thumb ginger
- 2 bowls, cooked rice
- 1 stalk spring onion
- 2 (250g) salmon fillet buy
- 1 tbsp mirin buy
- 1 tsp sesame seeds buy
Equipment
Method
- 1
Pat the salmon dry and pan-fry skin-side down in a little oil until crisp, 4 min; flip and cook 2 min.
~6 min
- 2
Mix soy, mirin, sugar and grated ginger; pour in and bubble to a sticky glaze, spooning over the fish, 3 min.
~4 min
- 3
Lay the salmon over hot rice, drizzle the glaze, and scatter spring onion and sesame.
~3 min
Smart swaps
Out of something? Try one of these.
- Soy sauce
- tamari (gluten-free) or, in a pinch, a mix of Worcestershire sauce and water.
- Mirin
- a little sugar dissolved in rice vinegar, or dry sherry + a pinch of sugar.
- Ginger
- a pinch of ground ginger, or galangal if you have it.
- Spring onion
- thinly sliced onion or chives for the finish.
Cook's notes
- Dice the onion before anything heats up so it’s ready when the pan is — a even dice cooks evenly. How to dice an onion →
- Peel ginger with the edge of a spoon — it hugs the knobbly bits and wastes far less than a peeler. How to prep ginger →
- Keep the white and green parts separate — whites go in early with the aromatics, greens at the end. How to chop spring onions →
- Rinse the rice until the water runs (mostly) clear for fluffier, less gummy grains. How to wash & cook rice →
- Do your chopping first (mise en place). With everything prepped, the actual cooking here is only about 15 min.
Storage & leftovers
Cooked rice needs care: cool it quickly (within an hour), refrigerate in a covered container, and eat within a day — reheating it until piping hot all the way through. Don’t leave cooked rice at room temperature.
Frequently asked
How long does Teriyaki Salmon Donburi take to make? +
Around 18 min from start to finish, almost all of it hands-on.
How many people does this recipe serve? +
As written it serves 2. To cook for 4, roughly multiply the ingredients — but cook in batches if the pan gets crowded, so things sear instead of steaming.
What equipment do I need? +
You’ll want: induction hob, frying pan / wok. OneToCook only suggests recipes that fit the equipment you tell it you have, so you can filter these out if your kitchen is more minimal.
What can I use if I'm missing an ingredient? +
Common swaps for this dish: Soy sauce → tamari (gluten-free) or, in a pinch, a mix of Worcestershire sauce and water; Mirin → a little sugar dissolved in rice vinegar, or dry sherry + a pinch of sugar; Ginger → a pinch of ground ginger, or galangal if you have it. See the full list of smart swaps above.
Can I make Teriyaki Salmon Donburi ahead of time? +
Cooked rice needs care: cool it quickly (within an hour), refrigerate in a covered container, and eat within a day — reheating it until piping hot all the way through. Don’t leave cooked rice at room temperature.
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