Salmon Teriyaki Don
Rice bowl with grilled salmon in teriyaki sauce.
Nutrition Facts
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
The combination of teriyaki sauce with seafood, particularly salmon, evolved over time in Japan. Teriyaki, a cooking technique involving grilling or broiling with a soy sauce-based glaze, has roots dating back centuries. The 'donburi' or rice bowl format also has a long history in Japanese cuisine, making Salmon Teriyaki Don a relatively modern but deeply rooted dish.
Salmon Teriyaki Don is a popular and accessible dish in Japanese cuisine, often enjoyed as a quick and satisfying meal. It reflects the Japanese emphasis on balancing flavors and using fresh, high-quality ingredients.
Bento Box Staple
Salmon Teriyaki Don is a common component of bento boxes, showcasing its convenience and portability for lunch or travel.
Restaurant Favorite
It's widely available in Japanese restaurants both in Japan and internationally, demonstrating its broad appeal and established place in modern Japanese cuisine.
Home Cooking Staple
Many Japanese households prepare Salmon Teriyaki Don at home, adapting the recipe to their own preferences and available ingredients.
The Salmon Teriyaki Don offers a harmonious blend of sweet, savory, and umami flavors. The rich, fatty salmon is balanced by the complex sweetness of the teriyaki sauce, while the fluffy rice provides a neutral base.
The primary flavor profile is defined by the teriyaki sauce, which is typically made from soy sauce, mirin (sweet rice wine), sake, and sugar. This sauce coats the salmon, imparting a glossy sheen and a deep, caramelized flavor. The salmon itself provides a rich, oily taste that complements the sweetness of the sauce. The rice absorbs the sauce, creating a satisfying and flavorful base. Optional toppings like sesame seeds, green onions, and nori seaweed add further layers of texture and flavor.
Salmon Selection
Choose salmon fillets with a good amount of fat marbling for optimal flavor and moisture. Skin-on fillets can be pan-fried skin-side down for extra crispiness before glazing.
Teriyaki Sauce Consistency
Adjust the ratio of soy sauce, mirin, sake, and sugar in the teriyaki sauce to achieve the desired level of sweetness and thickness. Simmering the sauce allows it to reduce and intensify in flavor.
Rice Preparation
Use high-quality Japanese short-grain rice for the best texture and flavor. Cook the rice properly so that it is fluffy and slightly sticky.
Glazing Technique
Brush the teriyaki sauce onto the salmon multiple times during grilling or pan-frying to create a thick, glossy glaze. Avoid overcooking the salmon, as it can become dry.
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