Salmon Rice Bowls or Donburi are all the rage right now with hundreds of variations trending on Tic Toc, Pinterest, and Instagram.
Teriyaki Salmon Donburi
My version of this trending recipe is a delicious Salmon Salad Rice Bowl, or donburi. Donburi is a super easy and comforting Japanese meal traditionally made with chicken or beef however, any kind of fish can be used to make a donburi, which simply means "bowl" in Japanese.
Phenomenal Bite of Asian flavors
The recipe is the perfect combination of crispy skin teriyaki salmon chunks, and ramen noodle salad set on a bed of jasmine rice. I've added a sliced avocado for creaminess and a dash of black sesame seeds as garnish. The result is a phenomenal bite of Asian flavors.
To Mix or Not to Mix?
I like to mix my salad, rice, and salmon, all together for the best bite of all the ingredients but the components are just as yummy eaten separately.
Featuring Chef Nikky's Sauces - ASIAN MINT RESTAURANTS DALLAS TEXAS
ABOUT CHEF NIKKY
Nikky Phinyawatana is a visionary entrepreneur – the creator and owner of Dallas’ highlyhttps://asianmint.com
acclaimed, award-winning Asian Mint Restaurants. Asian Mint was awarded Dallas
Eater’s #1 Best Thai Food and Culture Map’s Top 100 Restaurants. Asian Mint has
received accolades from USA Today, Zagat, Dallas Observer, and D Magazine. Chef
Nikky infuses love and passion into her innovative Asian Fusion menus, as well as her
dedication to philanthropic work. She is a member of Les Dames d’Escoffier
International, which provides mentorship and scholarships for the next wave of women
culinary students, as well as serving as Vice President of the Greater Dallas Restaurant
Association and Board of Trustee of the Texas Restaurant Association Education
I became fast friends with Chef Nikky two years ago while we were judging the World Food Championships, Bisuicts, and Jampionships contest. We had so much fun judging the contest and sharing lipstick stories, (we both wear signature red lipstick) we ended up staying in touch ever since. I'll be featuring Chef Nikky's Black Soy Sauce and Hot Sauce in this recipe. You can order Chef Nikky's sauces online HERE.
Nikky is also the host for Nikky's Thai Takeover on Youtube. Stay tuned for a two-part series where you'll see me competing against her in a culinary Thai Takedown!
Salmon Salad Rice Donburi
- 6-8 ounces boneless, skinless, salmon fillet chopped bite-size (OPTIONAL: I used skin-on salmon to get that yummy crispy skin I like so much)
- ⅛ teaspoon salt
- 1 ½ tablespoon all-purpose flour
- 2 tablespoons vegetable oil
- 1 teaspoon sesame oil
- ½ cup Chef Nikky’s Black Soy Sauce Substitute your favorite
- ½ cup Chef Nikky’s Hot Sauce Substitute your favorite
- 2 cups cooked short grain Japanese rice or cooked short grain brown rice
- 2 tablespoons scallions finely chopped
- 1 tablespoon black sesame seeds
For the Ramen Salad
- 1 3 oz pkgs. dry ramen, broken into small pieces, seasoning packet discarded
- ¼ cup Fisher Sliced Almonds
- 2 cups thinly sliced green cabbage
- 1 cup thinly sliced red cabbage
- ½ cups matchstick carrots
- ½ cup chopped green onions
- ½ cup sliced sugar snap peas
- 1 4-ounce can mandarin oranges drained
- ½ cup light olive oil
- ¼ cup rice vinegar
- ¼ cup honey can use more or less to taste
- 1 tablespoon peeled and minced fresh ginger
- 1 teaspoon minced garlic
- ½ teaspoon toasted sesame oil
- Salt and freshly ground black pepper to taste
For the Salmon:
- Place the salmon pieces on a plate and sprinkle salt over them. Leave for 10 minutes.
- Dust the salmon pieces with flour on all sides. Use a little more if needed.
- In a skillet or pan over medium high heat, add the oil and when the oil is hot, add the salmon.
- Cook for 2 minutes, flip the salmon pieces, and cook for 1 more minute.
- Add the teriyaki sauce and cook for 1-2 minutes, until the sauce bubbles and thickens, and coats the fish. Turn the heat off.
- Fill two bowls with rice and top with ramen salad, and the fish.
- Sprinkle scallions and sesame seeds.
- For the dressing: In a mixing bowl whisk together light olive oil, rice vinegar, honey, ginger, garlic, sesame oil and season with salt and pepper to taste. Refrigerate while preparing salad ingredients.
For the Salad
- Preheat the oven to 400 degrees. Spread almonds and ramen onto a rimmed 18 by the 13-inch baking sheet.
- Toast in preheated oven 3 minutes, remove from oven and toss mixture and then spread out even. Return to oven and toast until golden brown about 3 - 4 minutes longer. Let cool.
- To a large salad bowl add green cabbage, red cabbage, carrots, green onions, and ramen almond mixture.
- Stir dressing then pour over salad. Toss well and serve.
This post is featured in the incredibly informative publication, fyi50+ Magazine a Senior Life Magazine committed to inspiring, informing, and entertaining the 50+ audience. To read my monthly recipe article(s), subscribe to the online magazine, or order the hard copy version, visit this LINK.