The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Speedy Hot-smoked Salmon Sushi Bowl
A Japanese-style bowl which comes together in a flash. Starring responsibly-sourced hot-smoked salmon, tangy pickled cabbage, crunchy cucumber salad, and vibrant radish. To finish? Toasted nori for the perfect crunch. Grab your chopsticks and dig in!
Ready in 20
High protein
6 plants
Low sat fat
Serving size
Ingredients
- 4 salmon fillets (Fish)
- 1 tbsp chilli paste (Red Chillies, Rapeseed Oil, White Wine Vinegar, Sea Salt)
- 2 tbsp red wine vinegar (red wine vinegar (100%))
- 1 red cabbage
- 2 tsp sesame seeds (Sesame) (white sesame seeds, black sesame seeds)
- 500g steamed brown basmati rice (Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
- 1 tbsp sesame oil (Sesame)
- 4g organic toasted nori (Sunflower oil*, toasted nori sea vegetable* (47%), sea salt. *organically grown.)
- 1 unwaxed lime
- 1 cucumber
- 2 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
- 4 radish
Nutritional Information
Calories: 571
Protein: 37g
Carbs: 33g
Fat: 31g
Speedy Hot-smoked Salmon Sushi Bowl
A Japanese-style bowl which comes together in a flash. Starring responsibly-sourced hot-smoked salmon, tangy pickled cabbage, crunchy cucumber salad, and vibrant radish. To finish? Toasted nori for the perfect crunch. Grab your chopsticks and dig in!
Getting hungry?
Find 56 recipes a week just like this one at Mindful Chef, that are all:
Delicious, high quality food - and lots of it
No stodgy refined carbs - no food comas here
Goodness from natural food - full of fibre
Cooking Instructions
Before you start
- Pull out a large bowl, a medium bowl, a large frying pan & a measuring jug
Pickle the cabbage
- Trim and finely slice the cabbage
- Combine the rice vinegar and chilli paste in the large bowl. Season with salt and pepper
- Add the cabbage, toss to coat, then set aside
Make the cucumber salad
- Trim and halve the cucumber, then cut into 2cm chunks on an angle. Thinly slice the radishes. Halve the lime
- Combine the sesame oil, juice from the lime and half the tamari in the medium bowl. Add the cucumber and radish, sprinkle over the sesame seeds and toss to combine
Heat up the rice
- Heat the large frying pan on medium-high heat. Once hot, add the rice and break it up with a wooden spoon
- Add the remaining tamari and 50ml water. Cook for 2-3 mins, until piping hot
Last bits & plate up
- Peel the skin off the salmon and tear into chunks. Thinly slice the seaweed
- Serve into bowls, arranging the rice, pickled cabbage, cucumber salad and salmon in sections. Spoon the remaining dressing from the cucumber salad over the salmon
- Sprinkle over the seaweed to finish
Looking for more recipe inspiration?
Subscribe to our newsletter and get delicious seasonal inspiration and recipes, plus 25% off your first 4 boxes with us!
By signing up to our mailing list you agree to the terms of our Privacy Policy.