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Serves 4


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  • ⅓ cup soy sauce
  • 2 Tbsp. seasoned rice vinegar
  • 1 Tbsp. toasted sesame oil
  • 2 tsp. mirin sauce
  • 1 teaspoon grated fresh ginger
  • ¼ tsp. Sriracha, or more to taste, optional
  • 2 cups cooked sushi rice or brown rice
  • 12 oz. sushi-grade salmon, cut into cubes
  • 1 medium English cucumber (about 11 oz.), halved, thinly sliced into half moons
  • 2 large carrots (about 8 oz. total), shredded
  • 1 cup shredded Napa or green cabbage (about 3 oz.)
  • 1 large avocado, peeled, seed removed, cubed
  • Chopped scallions, for serving
  • Sesame seeds, for serving


  1. In a bowl, whisk together soy sauce, vinegar, sesame oil, mirin, ginger and sriracha.
  2. Divide rice among 4 bowls. Toss salmon with 2 Tbsp. soy sauce mixture and reserve. In sections, place the ingredients on top of rice and finish with the salmon. Sprinkle with scallions and sesame seeds and serve with a small bowl of remaining soy sauce dressing and additional sriracha on the side.