"Teriyaki" is the name of a Japanese cooking method where meat or fish is marinated with a sweet, soy & mirin sauce and then grilled, where the sugar caramelises to give it that signature shine! "Donburi" is the name of rice bowl dishes which are topped with meat and veg. Our sweet and sticky teriyaki sauce with garlic and ginger seeps into the rice adding extra flavour, matching well with our Japanese 7-spice sauteed vegetables.

Cook our delicious Teriyaki Salmon Donburi in just Minutes

We’ve sourced and blended all of the unique flavour ingredients to make our authentic Teriyaki Salmon Donburi. We bring these all together in a recipe kit, which consists of 3 flavour pots; a Rice Stock pot, a Teriyaki Sauce pot and a Yasai Seasoning pot. Simply follow our recipe, adding a few items from your fridge, to cook this delicious Teriyaki Salmon Donburi in just 20 minutes.

How Our Recipes Kits Work

We provide flavour ingredients:

  • Rice Stock
  • Teriyaki Sauce
  • Yasai Seasoning

Your shopping list for 2 servings:

  • 2 salmon fillets
  • 140g jasmine rice
  • 1bag baby corn & mangetout (200g)
  • 3 spring onions
  • 5g butter (optional)
  • sesame seeds (optional)
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Our 20 minute recipe

  1. 1. Cook the rice

    Boil 300ml water in a non-stick lidded saucepan, then mix in the RICE STOCK. Add the rice, then cover and simmer on a low heat for 10-12 mins, then turn off the heat and keep aside.

  2. 2. Marinate and grill the salmon

    Heat the grill to medium-high (see tip).  

    Put the salmon (skin side down) on a foil lined baking tray and drizzle about a quarter of the TERIYAKI SAUCE over each piece. Put the rest of the sauce in a bowl and loosen it to drizzling consistency with 1-2 tsp water.

    Put the salmon under the grill for 7-8 mins. When it's done, it should be starting to brown at the edges.

  3. 3. Meanwhile, cook the veg

    Heat a little oil in a frying pan or wok over medium-high heat. Fry the baby corn, mangetout and the white parts of the spring onions for 2-3 mins, stirring only occasionally so they start to brown lightly.

    When they're tender but still have some bite, turn the heat down to medium-low and add the YASAI SEASONING, with a small knob of butter (optional). Toss the veg for 1 minute then turn off the heat.

  4. Serve!

    Serve the rice in bowls and top with your charred veg and a piece of salmon, drizzled with the rest of the TERIYAKI SAUCE. Sprinkle with the rest of the spring onions and some sesame seeds (if having).

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Teriyaki Salmon Donburi Top Reviews

Suzanne - 6th June 2020

Abit dry not as nice as others we have had.

FAYE - 5th June 2020

Really delicious!!

Brigette - 5th June 2020

Accidentally nuked the salmon - but still very good! Liked the crunchy veg. And the teriyaki sauce had loads of flavour. Took very little time to make.

Brigette - 5th June 2020

Accidentally nuked the salmon - but still very good! Liked the crunchy veg. And the teriyaki sauce had loads of flavour. Took very little time to make.

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