Ingredients
- 1/2 cup soy sauce
- 2 teaspoons sesame oil
- 1/4 cup brown sugar
- 2 teaspoons sriracha sauce
- 3 tablespoons rice wine vinegar
- 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
Preparation
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.