Spicy Salmon Donburi with Sweet-Soy Glazed Vegetables

About this meal

A hearty bowl of steamed rice topped with pan-seared spicy salmon, accompanied by sweet-soy glazed seasonal vegetables. Served with a miso-ginger soup on the side for extra nourishment and flavor.

Ingredients

• Sushi rice — 1.5 cups (uncooked)
• Fresh salmon fillet — 180g
• Soy sauce — 2 tbsp
• Mirin — 2 tbsp
• Sesame oil — 1 tbsp
• Honey — 1 tbsp
• Sriracha or Japanese chili paste (Shichimi Togarashi) — 1 tsp
• Spring onions — 2 stalks, chopped
• Carrots — 1/2 cup, julienned
• Snow peas — 1/2 cup
• Red bell pepper — 1/4 cup, julienned
• Toasted sesame seeds — 1 tsp
• Rice vinegar — 1 tbsp
• Sea salt — to taste
• Miso paste — 1 tbsp (for soup)
• Silken tofu — 50g (for soup)
• Fresh ginger — 1 thumb, grated (split between soup and veggies)
• Wakame seaweed — 1 tbsp (for soup)
• Water — 2 cups (for soup)

Steps

1. Cook sushi rice according to package instructions. Fluff and set aside.
2. While rice cooks, marinate salmon with 1 tbsp soy sauce, half the grated ginger, 1 tsp sesame oil, and chili paste for 10 minutes.
3. In a pan, heat remaining sesame oil. Sear marinated salmon for about 3-4 minutes per side or until just cooked. Remove from pan, slice into bite-sized pieces.
4. In the same pan, stir-fry carrots, snow peas, and red bell pepper with remaining ginger for 1-2 minutes, keeping veggies crisp-tender.
5. Add remaining soy sauce, mirin, honey, and rice vinegar. Stir over low heat to glaze vegetables. Set aside.
6. Simmer water and add miso paste, stirring well. Add diced tofu and wakame; simmer for 1-2 minutes. Finish with chopped spring onion.
7. To assemble, place rice in a bowl, top with salmon slices and glazed vegetables. Sprinkle with sesame seeds and chopped spring onion. Serve miso-ginger soup alongside.