Salmon Teriyaki Donburi

Ingredients

• 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)

Instructions

1. 1

   Place the salmon pieces on a plate and sprinkle salt over them. Leave for 10 minutes.

2. 2

   Dust the salmon pieces with flour on all sides. Use a little more if needed.

3. 3

   In a skillet or pan over medium high heat, add the oil and when the oil is hot, add the salmon.

4. 4

   Cook for 2 minutes, flip the salmon pieces and cook for 1 more minute.

5. 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. 6

   Fill two bowls with rice and top with spinach first, and then the fish.

7. 7

   Sprinkle scallions and sesame seeds.

8. 8

   Add ichimi togarashi for a little heat and serve immediately.