Sushi Salmon Rice Bowls


Shop bought pickled cabbage can be used as a cheat to save time. Also lovely with hot smoked salmon or mackerel instead of the poached salmon.


  • 150g sushi rice
  • 1 tbsp mirin
  • 1 tsp LoSalt
  • 200g red cabbage, finely shredded
  • 2 tbsp white wine vinegar
  • 2 salmon fillets
  • 1 ripe avocado, sliced
  • 1 tsp black sesame seeds and sushi ginger to serve


  1. Place the sushi rice in a medium saucepan with 400ml water, the mirin, and LoSalt, bring to the boil and simmer gently for 15 minutes, covered until rice is tender and water has been absorbed. Take off the heat and leave it for 5 minutes to steam.
  2. Meanwhile, mix the cabbage with the vinegar and set aside to marinate.
  3. Poach the salmon in a pan of simmering water for 5 minutes and drain. Remove the skin and break into large flakes.
  4. Place the rice in 2 shallow bowls, top with the salmon, cabbage and avocado, sprinkle with sesame seeds and top with sushi ginger to serve.