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6 min read

Spicy Salmon Bowl

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Pairs With: Seven Ranchlands Viognier

Serves 4


  • 1 1/2 cups raw short grain brown rice or white rice
  • 2 tablespoons seasoned rice vinegar
  • 1 small white onion
  • 1/2 pound sushi-grade salmon
  • 1 tablespoon thinly sliced scallion (white and green parts)
  • 2 teaspoons reduced-sodium tamari
  • 1 teaspoon toasted sesame oil
  • Pinch of chili flakes
  • 2 teaspoons mayonnaise
  • Sriracha to taste -- start with 1/4 teaspoon
  • Spicy or mild kimchi
  • Furikake or gomasio
  • Toasted sesame seeds


1.To make the rice, place the rice and 3 cups water into a medium pot and bring to a boil. Cover and reduce heat to maintain a gentle simmer. Cook for about 45 minutes, until water is absorbed and rice is tender. Let rice rest, covered, for 10 minutes, then stir in vinegar.

2.To make the salom, cut into bite-sized cubes. Place cubes in a small mixing bowl and add thinly splice onion, sesame oil, tamari, mayonnaise and chili flakes. Toss gently and set aside.

3.To assemble the bowls, place some rice in the bottom of each serving bowl. Arrange portions of salmon, and kimchi and a nice sprinkle of gomasio, toasted sesame seeds, green onion, freshly ground black pepper, and chili toasted sesame oil.