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Salmon rice bowl

15 min


4 persons




0 / 5 (0 votes)


Salmon rice bowl


  • 100 g salmon
  • 200 g long grain rice
  • 1 avocado
  • 1 mango
  • 1 onion
  • 80 g edamame
  • A pinch of sesame seeds

For the vinaigrette:

  • 80 ml Borges extra light olive oil
  • 25 ml Borges apple cider vinegar
  • 1 tablespoon honey
  • A pinch of salt

Extra Light Olive Oil

Unfiltered Apple Cider Vinegar Bio

Step by step

  1. Step 1

    Cook the rice in salted water (two parts water to one part rice) and let it cool. 

  2. Step 2

    In a bowl, combine the rice, the diced salmon, the chopped avocado and mango, and the edamame, boiled for 3-5 minutes (or steamed). 

  3. Step 3

    Add the julienned onion and the sesame seeds. 

  4. Step 4

    Prepare the vinaigrette by combining all the ingredients. 

  5. Step 5

    Pour it over the salad and serve very cold. 

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