Quorn Crispy Fillet Donburi

Donburi is a direct translation of the word 'bowl' in Japanese and is traditionally made using beef and onion as a base. Try our meat-free version of the tasty rice recipe which can be made using Quorn Cripsy Fillets. Make sure you pack on the ginger for an authentic taste!

Serves 2

50 mins

A Little Effort

401 cals
(Per serving)

16 g fat

Made with Quorn Crispy Fillets

High in protein
High in fibre
Low in saturated fat
No soy


  • 2 Quorn Crispy Fillets
  • 2 tsp toasted sesame seeds
  • 1 tbsp Chinese rice wine
  • 50g sushi rice
  • 2 tbsp mirin sachets
  • 2 tbsp soy sauce
  • 2 tbsp black sesame seeds
  • 1 tsp cornflour
  • 20g pea shoots
  • 1 carrot
  • 1 spring onion


  1. Rinse the sushi rice in a sieve under cold water for 30 seconds and drain fully.
  2. Add the rice, 200ml cold water and a pinch of salt to a lidded pot and bring to a light boil. Reduce to low for 15 minutes then remove from heat, and leave covered for a further 10 minutes.
  3. To make the teriyaki sauce, add cornflour with 2 tbsp cold water to a bowl and mix. Add the soy sauce, mirin, Chinese rice wine and 1 tbsp sugar and stir well.
  4. Heat a large pan over a medium heat and reduce your teriyaki sauce until thickened to a maple syrup-like consistency.
  5. Bake The Quorn Crunchy Chicken Fillet Burgers for 17 minutes
  6. Spoon over 1 tbsp of your sauce and bake for a further 8 minutes
  7. Top the sticky rice with sliced Quorn Crispy Fillet, grated carrot and a handful of pea shoots. Spoon the remaining teriyaki sauce over the fillet and garnish the sliced spring onion and sesame seeds.

Chefs tip

Adding a tbsp of sushi rice vinegar as rice cools to room temperature will give you the perfect sticky rice!

Recipe Inspiration

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