One-Bowl Sushi Salad

These fun and fesitve rice bowls are like sushi, without the rolling. In this recipe we use brown rice and marinate it with mirin, ginger, tamari and wasabi. Salmon and edamame are protein options; pick your favourite or use them both. Nori is the name for the square-shaped sheets of seaweed used to wrap sushi; in this case, it's torn into bite-sized pieces and stirred into each bowl - Nettie. (Recipe From NOURISH - Whole Food Recipes featuring Seeds, Nuts and Beans by Nettie Cronish and Cara Rosenbloom RD, Whitecap Books, 2015)


  • 1¼ cups short-grain brown rice
  • 2½ cups water
  • ¼ cup rice vinegar
  • 2 Tbsp mirin (Japanese rice wine)
  • ¼ cup pickled ginger, minced (preferably beige in colour)
  • 1 tsp wasabi powder
  • 2 Tbsp sodium-reduced tamari or soy sauce
  • 1 carrot, grated
  • ½ English cucumber, diced
  • 1 red pepper, diced
  • 1 ripe avocado, diced
  • 5 sheets nori, torn into bite-sized pieces
  • 1 cup edamame, shelled and boiled according to package directions
  • 1 can boneless, skinless salmon
  • 2 Tbsp sesame seeds, toasted


  1. Rinse brown rice in a fine-mesh colander under cool water, drain. Bring water to a boil in a medium-sized pot over high heat. Stir in rinsed rice. Cover, reduce heat and simmer for 45–50 minutes or until rice is tender. Alternatively, you can use a rice cooker or steamer. Transfer cooked rice to a large bowl.
  2. In a small bowl combine vinegar, mirin, ginger, wasabi and tamari. Whisk well to combine. Pour over cooked rice and toss to coat.
  3. Add carrot, cucumber, red pepper, avocado, nori, edamame and salmon. Stir to combine.
  4. Sprinkle with sesame seeds and serve in bowls.


  • 308 Calories
  • 9 g Fat:  1 g Saturated Fat
  • 444 mg Sodium
  • 47 g Carbohydrates
  • 7 g Fibre
  • 5 g Sugar
  • 12 g Protein
  • Very High in fibre.
  • Excellent source of folate and Vitamin C
  • Good source of magnesium



Makes 6 servings

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