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Sticky mushroom rice bowl with nori-wrapped salmon

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  • High in protein
  • High in dietary fibre
  • Shellfish free
  • Peanut free
  • Nut free
  • Lactose free
  • Egg free
  • Dairy free

Try something new this week with our easy rice bowl recipe. Loaded with sticky mushroom and nori-wrapped salmon, this dish is a winner.

  • Serves4
  • Cook time20 minutes
  • Prep time15 minutes, + 5 mins standing & 5 mins resting time
Sticky mushroom rice bowl with nori-wrapped salmon


  • 1 cup (200g) sushi rice, rinsed, drained
  • 1/3 cup (80ml) soy sauce
  • 2 tbs apple cider vinegar
  • 1/4 cup (60ml) honey
  • 1 tbs sesame oil
  • 400g shiitake mushrooms, sliced
  • 4 Coles Australian Salmon Skin-On Portions
  • Sesame oil, extra, to brush
  • 1 sheet nori, cut into 4 strips
  • 2 bunches pak choy, quartered

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Place the rice and 1 1/2 cups (375ml) cold water in a large saucepan over high heat. Bring to the boil. Reduce heat to low. Cover and cook for 10 mins or until the rice is tender and liquid is absorbed. Set aside, covered, for 5 mins to steam. Use a fork to separate the grains.
  2. Step 2

    Meanwhile, combine the soy sauce, vinegar, honey and 1/3 cup (80ml) water in a small bowl. Heat the oil in a large non-stick frying pan over medium-high heat. Add mushroom and cook, stirring occasionally, for 5 mins or until just tender. Stir in the soy sauce mixture. Bring to a simmer and cook, stirring, for 3-4 mins or until the sauce reduces and thickens slightly. Transfer to a heatproof bowl and cover to keep warm.
  3. Step 3

    Wipe the pan clean. Brush each salmon portion with extra oil and wrap in nori. Heat the frying pan over high heat. Add the salmon, skin-side down, and cook for 2-3 mins or until crisp. Turn and cook for a further 2-3 mins or until cooked to your liking. Transfer to a plate and set aside for 5 mins to rest.
  4. Step 4

    While the salmon is resting, cook the pak choy in a steamer basket over a saucepan of simmering water for 2 mins or until pak choy just wilts.
  5. Step 5

    Divide rice among serving bowls. Top with the salmon, mushroom mixture and pak choy.

    Serve with toasted sesame seeds and spring onion curls

Nutrition Information

Per Serve

Energy: 2764kJ/661 Cals (32%)

Protein: 41g (82%)

Fat: 28g (40%)

Sat fat: 5g (21%)

Carb: 59g (19%)

Sugar: 5g (21%)

Fibre: 6g (20%)

Sodium: 1772mg (89%)