Salmon Teriyaki Donburi

Japanese · Year-round · 25 min · Serves 2 · By Marcus Vidal

Donburi is Japanese comfort cooking distilled to its essence: something savory glazed and spooned over a bowl of hot rice. Here salmon takes a quick homemade teriyaki, the glaze reducing to a lacquer in the pan. With steamed greens and a scatter of sesame, it is a complete dinner in under half an hour.

Ingredients

• 2 salmon fillets, skin on (about 150g each)
• 3 tablespoons soy sauce
• 2 tablespoons mirin
• 1 tablespoon sake
• 1 tablespoon sugar
• 300g cooked short-grain rice, hot
• 100g sugar snap peas
• 1 teaspoon neutral oil
• 1 spring onion, sliced
• 1 teaspoon toasted sesame seeds

Method

1. Stir together the soy sauce, mirin, sake, and sugar until the sugar dissolves.
2. Heat the oil in a nonstick skillet over medium heat. Cook the salmon skin-side down until crisp, about four minutes, then flip for two minutes more.
3. Pour in the sauce and let it bubble, spooning it over the fish, until it reduces to a glossy glaze, about two minutes.
4. Blanch or steam the sugar snaps until bright and just tender, about two minutes.
5. Divide the hot rice between two bowls. Top each with a salmon fillet, the snap peas, and a spoonful of the pan glaze.
6. Finish with spring onion and sesame seeds.