A delicious recipe by Vicky Foord. 
serves 2 I prep time = 10 minutes I cooking = 10 minutes 


  • 2 x 150g skinless salmon fillets, cut into 2cm pieces (anti-inflammatory ingredient) 
  • 1 tablespoon extra-virgin olive oil (anti-inflammatory ingredient) 
  • 1 ½ cups cooked brown or wild rice 
  • 1 small Lebanese cucumber, thinly sliced  
  • 1 cup edamame beans 
  • ½ avocado, deseeded, sliced thinly  
  • 1 cup purple cabbage, shredded  
  • 1 cup carrot, grated  
  • 2 teaspoons black sesame seeds, as garnish 

Teriyaki Sauce  

  • ½ cup soy sauce 
  • ¼ cup brown sugar  
  • 1 teaspoon freshly grated ginger (anti-inflammatory ingredient) 
  • 1 teaspoon garlic  
  • 3 tablespoons mirin  


  1. To make the Teriyaki sauce, mix soy sauce, brown sugar, ginger, garlic, mirin in a small bowl.  
  2. Heat oil in a non-stick frying pan over medium heat. Add salmon fillets and cook for 3 - 4 minutes, until lightly seared.  Pour teriyaki sauce over the salmon and cook for a further 2 - 3 minutes, until sauce thickens.
  3. Meanwhile, add the edamame beans into a large saucepan of boiling water. Cook for 4 minutes or until tender. Drain water and set aside.  
  4. To assemble everything, divide the cooked rice among serving bowls. Top with purple cabbage, grated carrot, cucumber, avocado, edamame beans and salmon. Sprinkle black sesame seeds over the top as garnish. Serve immediately.  


Nutritional Information  

per serve  



( 452cal)  

Total Fat  


Saturated Fat  













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