Collect together your equipment (see Recipe Notes below) and ingredients.

Put the soy sauce, mirin, cooking sake and water in a saucepan. Bring to the boil and reduce heat to a simmer. Cook until reduced by half and slightly syrupy in consistency. 

Add the sugar and stir to mix and dissolve.

Wash the rice thoroughly and cook according to packet instructions. For detailed instructions on cooking Japanese rice, please see Recipe Tin Japan here

Heat a frying pan over a moderate heat and add the nori. Cook in the dry pan for around 1 minute on each side until slightly toasted.

Remove from the pan and cut into strips.

Add a little sesame oil to the frying pan over a moderately hot temperature. Cook the salmon flesh side down for around 3 minutes and then turn the salmon over and cook for a further 3 minutes.

Your salmon will most likely release quite a lot of oil. I like to remove this. I hold some kitchen paper in kitchen tongs and dab the oil letting it absorb into the paper. Throw this away.

Add the teriyaki sauce and bring to the boil.

Spoon the glaze over the salmon as it cooks until it is thick, shiny and sticking to the salmon a little.

Add all the teriyaki sauce to the pan and bring to a simmer, spooning the sauce over the top of the fillets as it heats and reduces a little and forms a sticky, shiny sauce. It will only take a couple of minutes.

As the salmon cooks, prepare the vegetables :

- broccoli: add to boiling, salted water and cook for 2 – 3 minutes. Drain well.

- cucumber: halved and sliced

- cherry tomatoes: halved

- spring onions: trimmed and sliced

- sesame seeds

- coriander leaves – chopped

When everything is cooked, make up your Donburi bowls. Add the ingredients in the following order:

·      Rice

·      Salmon

·      Teriyaki sauce

·      Broccoli

·      Tomatoes

·      Cucumber

Add the garnishes in the following order:

·      Spring onion

·      Coriander

·      Sesame seeds

·      Roasted seaweed