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Salmon Rice Bowl
Salmon rice bowl
Maya Visnyei
print recipe
3.7272727 (11 rated)
Cook time:
Prep time:


  • Marinade/dressing

    • 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 (we like jasmine, but use what you have)
    • 1 carrot, shredded or match­sticked
    • 1 bell pepper, match­sticked
    • 2 cups cabbage, finely shredded
    • 1/2 cup edamame
    • 1/2 avocado, cubed
    • handful of sliced scallions
    • 2 tablespoons sesame seeds
    • 1 sheet nori, torn into small pieces (optional)


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.