Salmon Don Buri



  • 2T soy sauce
  • 2T mirin
  • 1T cooking sake
  • 1T sugar


  • 200g fresh raw salmon
  • 300g cooked sushi rice
  • 1 spring onion
  • 1 avocado
  • 30g pickled onion



Preheat the oven to 180°C grill. Combine all marinade ingredients together in a snap-lock bag and add your salmon and marinate in the fridge for 30 minutes.

Once marinated, heat a non-stick pot over medium-high heat and add the marinade from the salmon. Put the salmon on a baking tray and position 15-20cm away from the top of the grill. Cook until the top of the salmon browns, and the flesh is just beginning to flake (about 5 minutes).

While the salmon is cooking, bring the marinade to the boil. Once boiling, reduce heat to a simmer and allow it to thicken.

To serve, place rice in a bowl, top with salmon, greens, avocado, and a drizzle of the reduced marinade.


Serves 2

Per serve – 600 calories, carbs 65g, protein 27g, fat 25g