Makes two bowls.


  • 1 5oz pack of Nordic Blue salmon from Wulf’s Fish
  • 1/8 cup soy sauce
  • 1/2 teaspoon rice vinegar
  • 1/2 teaspoon sesame oil
  • small squirt of Sriracha
  • 2 scallions, sliced
  • 1/2 jalapeno, diced
  • 1/2 cup white rice, uncooked, + 1 cup water or stock for cooking
  • 1 cup spinach or greens
  • 1/3 cup red cabbage, shredded
  • 1 carrot, shredded
  • 1/2 cup edamame
  • 1/2 avocado, sliced
  • ginger, thinly sliced
  • sesame seeds (black and white if you have them)
  • salt and pepper
  • cilantro for garnish, if desired


  1. Get the rice cooking.
  2. Toss the salmon into a small bowl with the soy sauce, rice vinegar, sesame oil, Sriracha, scallions, and jalapeno. Cover and refrigerate until ready to assemble bowls.
  3. Split the spinach/greens into two and add a pile into the bottom of each of the two bowls.
  4. When the rice is cooked put a scoop into bowl atop the spinach/greens. Sprinkle with salt, pepper, and sesame seeds.
  5. Split all other ingredients into two and assemble them into each bowl with the salmon in the center.
  6. Garnish with sesame seeds and cilantro.

Lots of other tasty options I love to include are: cucumbers or quick pickles, seaweed, thin-sliced radishes, sprouts, microgreens, sauteed mushrooms, greek yogurt mixed with Sriracha and drizzled on top.