Flaked Salmon & Gherkin Rice Bowl
A fresh, no-cook salmon rice bowl using cold cooked salmon — the sharp gherkins play the role of a sushi-style pickle against the rich fish, over rice for a fuller meal. High-protein.
- 460
- kcal
- 28g
- protein
- 48g
- carbs
- 16g
- fat
- 5 min
- time
Method
Add the rice
Spoon the cooked rice (lightly cooled) into a bowl as the base — nicer lightly cooled than piping hot for this kind of bowl.
Flake the salmon
Flake the cooked salmon fillet, cold over the rice in big chunks.
Add the gherkins
Slice or chop the gherkin slices (or to taste) and scatter over.
Add aromatics
Add the spring onion, sliced and a good scatter of sesame seeds.
Dress and finish
Drizzle with soy sauce, to drizzle (optional) and sesame oil, a few drops (optional) if using, and finish with black pepper, to taste.
Notes
Around 460 kcal and 28g protein — a fuller meal than the no-rice version (~260). Naturally lactose-free. The gherkins are the clever bit — their sharp acidity cuts through the rich salmon like the pickled ginger alongside sushi. Lightly cooled or room-temp rice suits this bowl better than piping hot, sushi-style. No soy or sesame oil? The gherkin brine, spring onion, and sesame seeds still give tang, freshness, and nuttiness. A genuinely good use for a leftover cooked salmon fillet and leftover rice.