Baked Salmon & Rice Bowls with Togarashi

Prep 20 min
Total 50 min
Serves 4



1 cup
brown sticky or short grain rice
1/4 cup
rice vinegar
2 tbsp
2 tbsp
4 tsp
Dijon mustard
2 tsp
grated ginger
1/4 cup
2 750g
skin-on salmon filet
1/4 tsp
1 cup
matchstick carrots
radishes, thinly sliced in half moons (1 cup)
English cucumber, halved lengthwise and thinly sliced (about 1 cup)
green onions, thinly sliced


1. Position rack in centre of oven, then preheat to 400F. Line a baking sheet with parchment. Cook rice following package directions. Let stand 10 min, then fluff with a fork.

2. Whisk vinegar with soy sauce, maple syrup, Dijon and ginger in a medium bowl. Slowly stream in oil while constantly whisking until combined.

3. Pat fish dry with paper towel. Place fish skin-side down on prepared baking sheet. Drizzle 1 fillet with 2 tbsp vinegar mixture and sprinkle with shichimi togarashi. Sprinkle remaining fillet with salt. Season both with pepper. Bake until a knife tip inserted into thickest part of fish for 10 sec comes out warm, 12 to 15 min. Reserve fish without shichimi togarashi for Salmon Burgers let it cool and then refrigerate.

4. Stir 1/4 cup vinegar mixture into rice, then divide among 4 bowls. Top rice with carrots, radishes, cucumber and shichimi togarashi fish. Drizzle bowls with the remaining 2 tbsp vinegar mixture and then sprinkle with green onions.


Calories 639, Protein 37 g, Carbohydrates 50 g, Fat 34 g, Fibre 5 g, Excellent source of vitamin A, folate and magnesium

Kitchen Tip

This is a two-for-one recipe! Save tonight’s baked salmon fillet to make Salmon Burgers tomorrow.

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