Chef: Lori Brennan


For the Salmon Bowl:

  • 1/2 cup green onions, thinly sliced
  • 1 English cucumber, peeled, seeded and sliced
  • 1 Tbsp. toasted sesame seeds
  • 1 avocado, diced
  • 3/4 cup daikon sprouts
  • 1 strip nori, shredded
  • 16 oz. wild salmon, skinned and cut in 4 pieces
  • Olive oil
  • Salt and fresh ground pepper
  • 2 cups cooked rice (brown or jasmine)

Credited Chef - Lori Brennan

For the Soy Wasabi Vinaigrette:

  • 1 Tbsp. soy sauce
  • 2 tsp. wasabi
  • 1 Tbsp. mirin
  • 1 Tbsp. rice wine vinegar
  • 2 Tbsp. peanut or canola oil


  1. Cook rice according to instructions in rice cooker.
  2. Combine the vinaigrette ingredients in a bowl and set aside.
  3. Season salmon with salt and fresh peppe.
  4. Heat a frying pan or saute pan over medium-high heat. Add a Tbsp. of olive oil to pan.
  5. When hot, sear salmon, around 2-4 minutes per side (depending on the thickness of the fish).
  6. Split rice into four bowls equally, 1/2 cup each.
  7. Top each bowl with avocado, green onions, cucumbers, and sprouts.
  8. Place salmon on top of each bowl, drizzle with the vinaigrette, and sprinkle with shredded nori and sesame seeds.