Seafood Donburi with Pickled Vegetables

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A hearty rice bowl with salmon, tuna, and pickled vegetables, seasoned with soy sauce and sesame oil. This japanese-inspired seafood (gluten-free) ready in about 25 minutes pairs rice, salmon, tuna for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 15 min Serves 4 Japanese cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Rinse 3 cups rice under cold water until the water runs clear, then transfer to a pot with 6 cups water. Bring to a boil over high heat, reduce to low, cover, and simmer for 15 minutes. Remove from heat and let rest for 10 minutes, then fluff with a fork until the grains are tender and separate. Tip: Use a rice cooker for more consistent results.
  2. Step 2: Slice 1 lb salmon and 1 lb tuna into 1/2-inch thick slices, arranging them in an even layer over the cooked rice. Top with 1/2 cup pickled radish, distributing it evenly across the surface. Tip: For a more vibrant color, use thinly sliced radish instead of chunks.
  3. Step 3: Drizzle 2 tbsp soy sauce and 1 tbsp sesame oil evenly over the seafood and vegetables, ensuring the entire dish is coated. Use a ladle to gently press the ingredients into the rice, allowing the sauce to seep into the grains. Tip: Adjust the soy sauce to taste before serving, as pickled radish can be salty.

Frequently asked questions

How long does Seafood Donburi with Pickled Vegetables take to make?

Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Seafood Donburi with Pickled Vegetables?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Seafood Donburi with Pickled Vegetables?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Seafood Donburi with Pickled Vegetables for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Seafood Donburi with Pickled Vegetables gluten-free?

Yes — this recipe is tagged gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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