Salmon Teriyaki Donburi

teriyaki salmon donburi

5 from 1 review

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.


  • 8 to 10 ounces skinless, boneless, salmon fillet, chopped bite size
  • 1/8 teaspoon salt
  • 1 1/2 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
  • 1/2 cup chopped baby spinach
  • 2 tablespoons scallions, finely chopped
  • 1 tablespoon sesame seeds
  • Ichimi togarashi (optional)


  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.


Storing leftovers

Keep the rice and the fish in separate airtight storage containers. Reheat the rice first until it’s hot enough to eat, then add the fish on top and microwave for an additional 40-50 seconds.

This ensures that the texture of the fish remains moist and tender.


Keywords: rice bowl

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