Seasoned brown rice + nori strips + bright quick pickled cucumbers + soy ginger baked salmon + charred broccoli + creamy avocado slices. It’s got all of the sushi flavors that I crave!

The salmon is baked in a soy ginger dressing that you also use to drizzle over the whole bowl. The broccoli and salmon are baked on the same baking sheet, making it come together super fast.

Ingredient highlight

Nori! and other sea vegetables are a good source of protein and are high in calcium, iodine, sodium and also contain folic acid, magnesium, and iron. It’s the seaweed that wraps up your sushi rolls into cute little pieces. You can find toasted nori snack packs, but I prefer to buy the whole nori sheets (find them in the ethnic or Asian aisle at your grocery store).

Servings 4 People
Prep Time 15 minutes
Cook Time 20 minutes


For the rice bowl:

  • 1 cup short grain brown rice (about 2 ½ cups cooked)
  • 2 tsp coconut oil, melted or sub olive oil
  • 1 tsp rice vinegar
  • ¼ tsp kosher salt
  • cup sliced scallions, green parts only, plus more for garnish
  • 1 avocado, sliced
  • Nori strips (optional)
  • Sesame seeds (optional)

For the salmon and broccoli:

  • 1 lb wild salmon, cut into 4 fillets
  • ¼ cup soy sauce or tamari
  • 2 tbsp olive oil, divided
  • 1 tsp toasted sesame oil
  • 1 tsp grated ginger, optional
  • 1 lg head broccoli, cut into small florets (about 3-4 cups)
  • ¼ tsp kosher salt

For the cucumber:

  • 1 large or 2 small cucumbers, peeled and thinly sliced (about 2 cups)
  • ¼ cup rice vinegar
  • ¼ cup water
  • 2 tsp kosher salt


  • Preheat the oven to 400F. Line a rimmed baking sheet with parchment paper.
  • In a medium pot, add the brown rice and enough water to cover by about two inches. Bring to a boil, then reduce heat to medium to keep it at a gentle boil and cook for 20 minutes or until cooked through. Drain through a fine mesh strainer, then transfer to a large bowl to steam off for 10 minutes. Add the coconut oil or olive oil, rice vinegar and salt and toss to coat. Stir in the scallions.
  • Place salmon on half of the baking sheet.
  • In a small bowl, mix together the soy sauce or tamari, 1 tablespoon olive oil, sesame oil and ginger (if using). Drizzle half of the mixture over the salmon and rub it all over the salmon.
  • Add the broccoli to the other half of the pan and toss with remaining 1 tablespoon oil and salt. Bake for 10-15 minutes, depending on the thickness of your salmon, or until the salmon flakes easily.
  • In a medium bowl, add cucumbers, vinegar, water and salt. Stir to combine and let sit for at least 10 minutes.
  • Add 2 tbsp of water to the remaining soy sesame mixture. Arrange the salmon, rice, broccoli, cucumber, and avocado slices on your plate. Top with scallions, sesame seeds (if using), nori strips (if using) and drizzle all over with the sesame soy sauce.

Items you can prep ahead (optional)

  • Cook 1 cup brown rice
  • Make the soy ginger dressing
  • Cut broccoli into florets (3-4 cups)
  • Marinate/pickle the cucumbers


  • To make vegetarian, use tofu in place of the salmon.
  • Use any raw crunchy veg in place of cucumber (fennel, cabbage, carrot)
  • Use cilantro instead of scallions.


  • Store leftovers separately in airtight containers in the fridge
    • Salmon: up to 3 days
    • Rice: up to 4 days or freeze for up to 3 months
    • Cucumbers: up to 5 days

Leftovers + Repurposing

  • Warm the salmon, rice and broccoli and add avocado, cucumbers and nori (if using). Drizzle with more of the dressing over top. Top with more sliced green onion.
  • Turn it into a stir-fry by cooking onion in a skillet over high heat until charred, add the broccoli and rice to warm them through, then add a splash of the soy ginger dressing. Serve that with salmon and cucumbers.

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