Salmon Sushi Bowl

Salmon Sushi Bowl
Prep: 20 mins
Cook: 20 mins
Serves: 4
Difficulty: Intermediate

All the flavours of sushi in an easy bowl – salmon, rice, veggies and soy sauce. This deconstructed sushi experience delivers all the satisfaction of restaurant sushi without any rolling or special equipment. The seasoned sushi rice provides the perfect base for buttery salmon, creamy avocado, and crisp vegetables, creating a customizable bowl that's both nourishing and delicious.

Ingredients

  • 1 1/2 cups sushi rice
  • 3 tablespoons rice vinegar
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 6 oz smoked salmon or sushi‑grade raw salmon, sliced
  • 1 avocado, sliced
  • 1/2 cucumber, sliced
  • 1/2 cup shelled edamame, cooked
  • Nori sheets, cut into strips
  • Sesame seeds
  • Soy sauce and pickled ginger, for serving

Instructions

  1. Rinse the sushi rice until the water runs clear. Cook according to package instructions.
  2. In a small saucepan warm the rice vinegar, sugar and salt until dissolved; stir into the cooked rice and let cool slightly.
  3. Divide the seasoned rice among bowls. Arrange the salmon, avocado, cucumber and edamame on top.
  4. Garnish with nori strips and sesame seeds. Serve with soy sauce and pickled ginger.

Equipment Needed

  • Rice cooker or medium saucepan with lid
  • Small saucepan for sushi vinegar mixture
  • Large bowl for mixing rice
  • Fine mesh strainer for rinsing rice
  • Sharp knife for slicing fish and vegetables
  • Kitchen scissors for cutting nori

Tips & Variations

  • Salmon options: Use smoked salmon for convenience, sushi-grade raw salmon for authenticity, or seared/leftover salmon if you prefer cooked fish.
  • Rice rinsing is crucial: Rinse sushi rice until water runs completely clear to remove excess starch. This prevents gummy, sticky rice.
  • Season while warm: Fold the vinegar mixture into rice while it's still warm so it absorbs properly. Use a cutting motion to avoid mashing the grains.
  • Safety first: If using raw salmon, ensure it's labeled sushi-grade or sashimi-grade and kept refrigerated until serving.
  • Customize toppings: Add mango, radishes, shredded carrots, pickled vegetables, or crispy tempura flakes for variety.
  • Spicy mayo: Mix mayo with sriracha for a spicy drizzle that adds creaminess and heat to the bowl.

Nutritional Information

Per serving (1 bowl):

  • Calories: 465
  • Protein: 22g
  • Fat: 16g (Saturated: 2.5g)
  • Carbohydrates: 58g
  • Fiber: 6g
  • Omega-3 Fatty Acids: 1.5g
  • Sodium: 780mg
  • Sugar: 6g

A balanced bowl with protein from salmon and edamame, healthy fats from avocado, and fiber from vegetables. Rich in vitamins and minerals.

Storage & Reheating

Refrigerator: Store components separately for up to 2 days. Rice keeps for 3-4 days, vegetables for 2-3 days. Keep salmon refrigerated and use within 24 hours if raw.

Freezer: Freeze cooked sushi rice (without vinegar seasoning) for up to 1 month. Don't freeze raw salmon, avocado, or assembled bowls.

Reheating: Enjoy cold or at room temperature. If reheating rice, microwave for 1-2 minutes with a damp paper towel on top to restore moisture.

Meal prep: Prepare rice and chop vegetables in advance. Assemble bowls fresh when ready to eat for best texture and food safety.

Serving Suggestions

Pair your salmon sushi bowl with:

  • Soups: Miso soup, clear Japanese soup, or seaweed soup
  • Appetizers: Edamame, gyoza dumplings, or vegetable tempura
  • Condiments: Wasabi, pickled ginger, soy sauce, or ponzu sauce
  • Toppings: Sesame seeds, furikake seasoning, tobiko (fish roe), or crispy onions
  • Beverages: Green tea, sake, Japanese beer, or sparkling water with yuzu

Recipe Notes

Sushi rice technique: Let rice cool to room temperature after seasoning before assembling bowls. Warm rice will wilt vegetables and warm the raw fish.

Avocado timing: Slice avocado just before serving and toss with lemon juice to prevent browning and maintain vibrant green colour.

Rice vinegar substitute: In a pinch, use white wine vinegar or apple cider vinegar, but rice vinegar provides the most authentic flavour.

Nori freshness: Cut nori just before serving to maintain crispness. Store unused nori in an airtight container with a silica packet.

Bowl assembly: Arrange ingredients in sections rather than mixing for an attractive presentation that showcases each component.

Leftover rice trick: This recipe is perfect for using leftover sushi rice from takeout. Just warm it slightly and season if needed.