Don't make this dish more than a couple of hours ahead of time or the salmon will over marinate.

Equipment Needed

Measuring cups and spoons, knife, cutting board, small bowls, rice cooker or a pot, and a mandolin (if possible)


Finely shred the carrots, cabbage and celery on a mandolin slicer or with a sharp knife and cutting board. Set the vegetables aside for later and cook the rice according to package instructions in the rice cooker or pot.

Dice the raw salmon into cubes and place in a bowl. Season with soy sauce, sesame oil, sriracha, sugar and vinegar. Grate ginger and garlic and add it to the bowl. Stir thoroughly and let rest in the fridge for 20-30 minutes.

Make a bed of warm rice and raw vegetables. Spoon the cold salmon on top and enjoy.