This recipe is another from Josh who shared this with the team to ensure we were getting the healthiest lunches while in quarantine. This recipe does require some more ingredients than others so many need to be planned for and added to your shopping list on your essential shop, but it is definitely worth it!

Ingredients (Serves 4):

Salmon marinade

  • sauce
  • 75ml extra-virgin olive oil
  • 60ml sweet chili sauce
  • Juice of 1 lime
  • 2 tbsp. honey
  • 4 cloves garlic, minced
  • 4 (4-oz.) salmon fillets

Spiced mayo

  • 120g. mayonnaise
  • 2 tbsp. Sriracha
  • 2 tsp. toasted sesame oil

Quick pickled cucumbers

  • 60ml. rice vinegar or rice wine vinegar
  • 1 tsp. granulated sugar
  • 1/2 tsp. salt
  • 1 tsp. toasted sesame oil
  • 1 cucumber, thinly sliced


  • Cooked brown rice 150g
  • 1 avocado, sliced
  • 1 medium carrot, grated
  • 1/2 red onion thinly slice
  • Sesame seeds
  • Coriander


  1. Pre-heat your oven to 175C.

Make the Salmon:

  1. Line a baking tray with foil.
  2. In a medium bowl, whisk together soy sauce, olive oil, chili sauce, lime juice, honey, and garlic.
  3. Add salmon and gently toss to combine.
  4. Place on prepared baking tray and bake in the pre-heated oven for 20-25 mins until salmon is cooked.

For the Rice:

  1. Cook the rice as per the packet instructions (the easiest bit).

To Make the Pickle Cucumbers:

  1. In a microwave-safe bowl or jar, add vinegar, sugar, and salt and microwave until sugar and salt are dissolved (approx. 2 minutes in shorts burst with constant stirring).
  2. Stir in sesame oil, then add cucumbers and shake to combine.
  3. Cover with a tight-fitting lid or plastic wrap until ready to use.

To make the Spicy Mayo:

  1. In a small bowl, combine mayonnaise, Sriracha, and sesame oil.
  2. Stir well until completely mixed.

To Assemble:

  1. Divide rice among 4 bowls.
  2. Top with salmon, pickled cucumbers, avocado, carrot, red onion, coriander, and sesame seeds.
  3. Drizzle with spicy mayo.
  4. Enjoy!

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