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Salmon Rice Bowl

Salmon rice bowl
Maya Visnyei
Cook Time:
10 mins
Prep Time:
35 mins


  • 1/2 cup soy sauce
  • 2 teaspoons sesame oil
  • 1/4 cup brown sugar
  • 2 teaspoons sriracha sauce
  • 3 tablespoons rice wine vinegar
Salmon rice bowl
  • 4 fillets salmon
  • 1 cup rice
  • 1 carrot
  • 1 bell pepper
  • 2 cups cabbage
  • 1/2 cup edamame
  • 1/2 avocado
  • Handful scallions
  • 2 tablespoons sesame seeds
  • 1 sheet nori


Whisk together the marinade ingredients and set half of it aside for dressing. Place the salmon filets in a bowl and cover in the marinade. Cover with cling film and place in the fridge for half an hour. Pre­heat oven to 425 degrees. Cook rice according to package instructions. Cover a baking sheet with foil. Place the marinated salmon on the sheet and bake for about 8 minutes. Remove from the oven and break the cooked salmon into large bite-sized chunks.

In a large serving bowl, toss together the cabbage, carrot, pepper, edamame and avocado with the salad dressing. Place a large scoop of rice in each bowl and toss in a large scoop of the salad mix. Add pieces of salmon to the top and scatter with scallions, sesame seeds and nori.