My kids love Japanese food. Sushi, chicken teriyaki, bento boxes, rice bowls, you name it. This rice bowl (also known as salmon donburi) is actually very versatile – you put rice at the bottom, salmon, and whatever vegetables you like on top. Here we paired grilled marinated salmon with teriyaki greens.
Ingredients
1 lb salmon fillet
2 cups dry rice + 4 cups water
1 bag mixed power greens (baby kale, chard, spinach)
1/2 bottle teriyaki or Island Soyaki sauce
Salt and pepper to taste
Directions
Marinate the salmon fillet, skin side up, in half of the teriyaki sauce. Cover and put in the fridge for at least 1 hour to let it soak in.
In a medium pot, mix the rice and water and bring to a boil, then lower to minimum heat for 15-20 minutes to let the rice soak up the water. Chop up the greens and stirfry them over medium-high heat covered in the other half of the teriyaki sauce. Stir and cook until wilted and bright green.
Grill the salmon on a barbecue or grill (or frying pan) just until it starts to flake apart with a fork and isn’t raw in the middle. Serve over the rice with greens on the side.
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