I often make a large batch of thinly sliced vegetable mix for salad. This is so handy to make a lunch for myself. Sometimes I mix with noodles or mix with fish or meat to make a rice bowl dish like this one. If you wish to make this dish with Smoked Salmon, you need to reduce the amount of Soy Sauce because Smoked Salmon is very salty.


1 Serving


Salmon Sashimi 50g *bones removed, sliced
Soy Sauce 1 teaspoon
Vegetables of your choice 70g *finely sliced
(Eg. Cabbage, Carrot, Capsicum, Cucumber, Lettuce, Onion, Sprouts, etc.)
Garlic 1/2 teaspoon *grated
Ginger 1/2 teaspoon *grated
Soy Sauce 1 teaspoon
Sugar 1 teaspoon
Toban Djan (Chili Bean Sauce) 1/2 to 1 teaspoon
Sesame Oil 1 teaspoon
Spring Onion 1 *finely chopped
Toasted Sesame Seeds
Freshly Cooked Rice 1 serving

  1. Place Salmon slices and Soy Sauce in a small bowl and marinate for a few minutes.
  2. Mix all Vegetables, Garlic, Ginger, Soy Sauce, Sugar and Toban Djan, add Salmon slices and combine.
  3. Half fill a bowl with freshly cooked rice and cover it with the Salmon & Vegetable mixture. Sprinkle some finely chopped Spring Onion and Toasted Sesame Seeds on top.