Get the rice cooking using ether a stovetop method, rice cooker or Instant Pot.
Make the sauce by mixing the teriyaki marinade, light soy sauce, mirin and sugar. Slice the cabbage and julienne one large carrot. Grate the ginger and mince the garlic. Set aside till needed.
Heat 1 tbsp of vegetable oil in a frying pan, place the salmon fillet skin side up and cook for 2-3 minutes, then flip on the side and cook for 1 minute, then the other side and finally place the fish the top side up and fry for 2 minutes longer, until all sides are golden and the fish is nearly cooked all the way through. Next add the pre-mixed earlier teriyaki sauce to the pan and let it simmer, tilt the pan on one side and scoop some of the sauce, then baste the salmon with it, continue simmering and basting until the sauce turns thick and glossy. Take off the heat and keep warm.
In another pan or a wok, heat 1 tbsp of vegetable oil and add grated ginger and garlic, stir fry briefly for a few seconds, then add the sliced cabbage and carrots, continue stir frying the vegetables for 2-3 minutes over medium high heat, then add the soy sauce and spinach and continue cooking for a few minutes longer until the vegetables have softened but still retain their bite.
Assemble the donburi bowls by dividing the cooked rice among two bowls, then placing the teriyaki salmon and stir-fried vegetables on top. Drizzle the teriyaki sauce from the pan all over the rice and salmon. Add the sliced green onions, fresh julienned carrots and black sesame seeds on top. You can also add defrosted edamame beans if you wish but they are optional.
Notes
More Information about the delicious toppings you can add to your Donburi Bowls in the body of the post.