Salmon Sushi Bowl Recipe
This Salmon Sushi Bowl is a deconstructed sushi roll served in a bowl! It features sushi rice, fresh or seared salmon, crisp vegetables, and a delicious umami-rich dressing. This meal is perfect for a quick yet nutritious lunch or dinner, offering the flavors of sushi without the need for rolling.
Recipe Details
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 2
Calories per Serving: ~550 kcal
Ingredients
For the Rice:
1 cup sushi rice (short-grain white rice)
1 ¼ cups water
2 tbsp rice vinegar
1 tbsp sugar
½ tsp salt
For the Salmon:
6 oz fresh sushi-grade salmon (or cooked salmon)
1 tsp soy sauce
1 tsp sesame oil
½ tsp honey (optional)
½ tsp sriracha (optional, for spice)
Toppings:
½ avocado, sliced
½ cucumber, julienned or sliced
½ carrot, julienned or shredded
1 sheet nori (seaweed), cut into strips
1 tbsp sesame seeds (white or black)
2 tbsp green onions, sliced
1 tbsp pickled ginger (optional)
1 tsp wasabi (optional)
For the Dressing:
2 tbsp soy sauce
1 tbsp rice vinegar
1 tsp sesame oil
½ tsp honey or maple syrup
½ tsp sriracha (adjust to taste)
Instructions
Step 1: Prepare the Sushi Rice
1. Rinse the sushi rice under cold water until the water runs clear.
2. In a pot, combine the rinsed rice and water. Bring to a boil, then cover and reduce heat to low. Cook for 15 minutes.
3. Remove from heat and let it sit, covered, for another 10 minutes.
4. In a small bowl, mix rice vinegar, sugar, and salt. Microwave for 15 seconds to dissolve.
5. Gently fold the vinegar mixture into the cooked rice. Let it cool to room temperature.
Step 2: Prepare the Salmon
Raw Salmon: If using sushi-grade salmon, dice it into bite-sized cubes. Toss with soy sauce, sesame oil, and a little honey or sriracha for flavor.
Seared Salmon: Heat a pan over medium-high heat. Sear the salmon for 2-3 minutes per side until golden brown. Let it rest, then flake into pieces.
Step 3: Prepare the Dressing
1. Whisk together soy sauce, rice vinegar, sesame oil, honey, and sriracha in a small bowl.
Step 4: Assemble the Bowl
1. Divide the sushi rice into two bowls.
2. Top with salmon, avocado, cucumber, carrot, and nori.
3. Sprinkle with sesame seeds and green onions.
4. Drizzle with the dressing. Serve with pickled ginger and wasabi if desired.
Nutritional Information
(Per Serving)
Calories: ~550 kcal
Protein: ~35g
Carbohydrates: ~60g
Fats: ~18g
Fiber: ~6g
Sodium: ~800mg (varies with soy sauce used)
Recipe Notes
Sushi Rice Tip: Allow the rice to cool before assembling to prevent ingredients from wilting.
Salmon Alternative: Cooked salmon, smoked salmon, or even canned salmon work well.
Vegetable Variations: Radish, edamame, or shredded cabbage can be added for extra crunch.
Dressing Alternative: Spicy mayo (mayonnaise + sriracha + a splash of lime juice) pairs beautifully.
Frequently asked questions
1. Can I make this ahead of time?
A:Yes! Prepare all ingredients separately and assemble just before serving to keep everything fresh.
2. What can I use instead of salmon?
A:Tuna, shrimp, tofu, or even cooked chicken can be used as a substitute.
3. How do I store leftovers?
A:Store components separately in airtight containers in the fridge for up to 2 days.
4. Do I need sushi-grade salmon?
A:If eating raw, yes—ensure it’s labeled “sushi-grade” or “sashimi-grade.” Otherwise, use cooked salmon.
5. Is there a low-carb version?
A:Yes! Replace sushi rice with cauliflower rice or shredded cabbage for a low-carb alternative.
This Salmon Sushi Bowl is fresh, flavorful, and easy to make at home. Whether you prefer raw or cooked salmon, it’s a delicious way to enjoy sushi flavors in a bowl!