This nutritionally balanced meal in a bowl is a great way to use up leftover rice or quinoa. This is portioned for two people but feel free to increase the amounts for more people.

Serves 2


250g salmon or ocean trout, skinless fillet

1½ cups cooked brown rice or quinoa

¼ cup kim chi

1 carrot, peeled & julienned

1 red capsicum, julienned

1 avocado, sliced

¼ cup cashew nuts, toasted

¼ cup coriander leaves

1 sheet nori, thinly sliced


2 tbsp raw honey

2 tbsp tamari

2 tbsp rice wine vinegar

1 tbsp finely grated ginger root


Begin by making the dressing by mixing all of the ingredients together in a small bowl until well combined.

Dice your salmon or trout and toss through 2 tbsp of the dressing. Cook quickly over a moderate to high heat, until cooked to your liking. Remove from the heat and set aside in a large bowl. Add the brown rice (or quinoa), kim chi, carrot, capsicum and the remaining dressing and gently toss until combined.

Divide between two bowls and top with the avocado, sprinkle over the cashew nuts, coriander and lastly the nori strips. Enjoy right away.

Well Nourished

Well Nourished  

Founded by Georgia, a mum, cookbook author, naturopath with 19 years experience and the creator of The Well Nourished Lunch Box Challenge, Well Nourished delivers wholesome, easy-to-follow recipes targeted to busy families. Readers flock to Well Nourished for inspiring health advice and free, nourishing, family friendly recipes. // www.wellnourished.com.au