Salmon Donburi Rice Bowl: #62 of 1000 Sustainable Food Experiments

My kids love Japanese food. Sushi, chicken teriyaki, bento boxes, rice bowls, you name it. The rice bowl (also knows as donburi) is actually very versatile – you put rice at the bottom, and whatever protein and vegetables you like on top. Here we grilled some marinated salmon and paired it with teriyaki greens.

This is part of our 1,000 Food Experiments to create sustainable meals for our family and hopefully yours.

Ingredients ($15 total)

1 lb salmon fillet – $10.59
2 cups dry rice + 4 cups water – $0.71
1 bag mixed power greens (baby kale, chard, spinach) – $1.99
1/2 bottle teriyaki or Island Soyaki sauce – $1.85
Salt and pepper to taste

Directions

1. 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. 

2. 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.

3. 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.

Sustainability Score (explained here)

  • Time to make: 2 = 1-3 hours
  • Servings:  2 = 4-6 servings
  • Cost per person (prices based on Trader Joe’s/Costco): 3 = <$5
  • Deliciousness: 3 = when are we having this again?
  • Environmental impact: 1 = wowzers (salmon from Norway!)
  • Nutritional value: 3 = optimal nutrition
  • TOTAL: 14/18

If you tried it, please let me know how it came out for you. Wishing you and your family a healthy, happy day!

One thought on “Salmon Donburi Rice Bowl: #62 of 1000 Sustainable Food Experiments

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