Salmon Avocado Sushi Roll Grain Bowl
This sushi-inspired grain bowl transforms the classic salmon avocado sushi roll into a deconstructed, wholesome meal. Fluffy rice or quinoa forms the base, topped with fresh or seared salmon, creamy avocado, crunchy veggies, and a drizzle of soy-ginger dressing. It’s easy to make at home, requires no rolling, and is packed with , protein, and fiber.
⏱ Time
Prep Time: 20 minutes
Cook Time: 15 minutes (if cooking salmon)
Total Time: 35 minutes
Ingredients
For the Grain Base
2 cups sushi rice (or quinoa for a lighter option)
3 cups water
3 tbsp rice vinegar
1 tbsp sugar
1 tsp salt
For the Salmon
4 salmon fillets (raw sushi-grade for poke-style OR lightly seared/grilled if preferred)
1 tbsp soy sauce
1 tsp sesame oil
1 tsp honey or mirin
Bowl Toppings
2 ripe avocados, sliced
1 small cucumber, julienned
1 medium carrot, julienned
1 cup edamame (cooked and shelled)
2 sheets nori, cut into thin strips
2 tbsp pickled ginger
1 tbsp sesame seeds (black or white)
Soy-Ginger Dressing
3 tbsp soy sauce (or tamari)
1 tbsp rice vinegar
1 tbsp sesame oil
1 tsp grated fresh ginger
1 tsp honey or maple syrup
½ tsp sriracha (optional, for spice)
Instructions
Step 1 – Cook the Grain Base
1. Rinse sushi rice until water runs clear.
2. Combine rice and water in a pot, bring to boil, then cover and simmer for 15 minutes.
3. Remove from heat, let steam 10 minutes.
4. Stir in rice vinegar, sugar, and salt for that signature sushi flavor.
(If using quinoa: cook according to package instructions with broth or water.)
Step 2 – Prepare the Salmon
For raw sushi-grade salmon: Cube into bite-sized pieces, toss with soy sauce, sesame oil, and honey/mirin. Keep chilled.
For cooked salmon: Season fillets, sear or bake until just cooked, then flake into chunks.
Step 3 – Make the Dressing
Whisk soy sauce, rice vinegar, sesame oil, ginger, honey, and sriracha until smooth.
Step 4 – Assemble the Bowls
1. Start with a base of sushi rice or quinoa.
2. Add salmon (raw cubes or cooked flakes).
3. Arrange avocado slices, cucumber, carrot, and edamame neatly on top.
4. Sprinkle with sesame seeds and nori strips.
5. Drizzle with soy-ginger dressing and serve with pickled ginger.
Notes & Tips
Shortcut: Use microwave rice and pre-cooked frozen edamame for quicker prep.
Spicy Salmon Bowl: Mix salmon with sriracha mayo (mayo + sriracha + lime juice).
Vegan Version: Swap salmon for tofu, tempeh, or marinated mushrooms.
Extra Crunch: Add shredded cabbage or crispy wonton strips.
❓ frequently asked questions FAQ
Q: Can I make this ahead for lunch?
A: Yes — store ingredients separately. Assemble just before eating for best texture.
Q: Can I use frozen salmon?
A: Yes, but thaw completely. Only use sushi-grade salmon raw; otherwise, cook it.
Q: What if I don’t have nori?
A: Sprinkle with furikake or toasted sesame seeds instead.
Nutrition information
Calories: 540 kcal
Protein: 35 g
Fat: 22 g
Carbohydrates: 55 g
Fiber: 7 g
Sugars: 6 g
Sodium: 830 mg