May 14, 2024

Japanese Inspired Salmon Bowl

Ingredients


For the salmon

  • 2 salmon fillets (about 150g each)
  • 1 tbsp soy sauce (low sodium)
  • 1 tsp mirin
  • 1 tsp sesame oil
  • 1 tsp grated ginger
  • 1 garlic clove, minced

For the bowl

  • 1 cup cooked brown rice or sushi rice
  • 1 cup edamame, shelled
  • 1 cup bok choy, chopped
  • 1 medium carrot, julienned
  • 1/2 cucumber, sliced
  • 1 tbsp sesame seeds
  • 2 green onions, sliced
  • Nori strips (optional)

For the dressing

  • 1 tbsp soy sauce (low sodium)
  • 1 tbsp rice vinegar
  • 1 tsp sesame oil
  • 1 tsp honey or maple syrup
  • 1/2 tsp grated ginger

Directions


  1. Marinate salmon: In a small bowl, whisk together soy sauce, mirin, sesame oil, ginger and garlic.
    Place salmon in the marinade and let sit for 10 minutes.
  2. Cook salmon: Heat a non-stick pan over medium heat. Add salmon (skin-side down if it has skin) and cook for 4-5 minutes per side or until cooked through and flaky. Set aside.
  3. Cook greens: In the same pan, add bok choy and a splash of water. Sauté for 2-3 minutes until tender.
  4. Make dressing: In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, honey and ginger.
  5. Assemble bowls: Divide rice between bowls. Top with salmon, edamame, bok choy, carrot, cucumber and green onions. Drizzle with dressing and sprinkle with sesame seeds and nori.

Nutrition Facts - 1 Serving

  • Calories: 480
  • Protein: 34g
  • Fat: 17g
  • Carbohydrates: 46g
  • Fibre: 6g

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By Zina Stone • March 26, 2026
Ingredients 700–800g chicken breast (raw) 2 cups cooked lentils 3–4 small beetroot (about 400g total) 6–8 cups rocket (arugula) or spinach 2 cucumbers (sliced) 1 small red onion (thinly sliced) 2 tsp olive oil (total) Juice of 1–2 lemons Spice rub 2 tsp turmeric 2 tsp paprika 3 garlic cloves (minced) Salt + black pepper Method Step one - Cook The Chicken Coat chicken with spices and garlic. Grill, bake, or pan-cook with minimal oil until cooked through. Slice. Step two - Prepare The Beetroot Roast at 200°C for ~30–40 min (or use pre-cooked), then slice. Step Three - Build The Bowl Divide greens, lentils, beetroot, cucumber, and onion across 4 bowls. Top with protein Add sliced chicken evenly. Step four - Dress It Lightly Drizzle olive oil and lemon juice over each bowl. Step five - Serve & Enjoy Toss lightly if desired, or keep layered for presentation. Serve immediately while the chicken is warm for the best flavour. Nutritional Information & Cooking Times Prep time: 15 minutes Cook time: 35 - 40 minutes 450 kcal | 7g Fat | 53g Protein | 37g Carbohydrates