Salmon Sushi Bowls

Why You’ll Love This Recipe

• All the sushi flavor without the rolling

• Customizable with your favorite toppings

• Quick and easy to prepare

• Healthy and nutrient-packed

• Great for make-ahead meals

• Works with raw, cooked, or canned salmon

• Budget-friendly compared to restaurant sushi

• Gluten-free and dairy-free options available

• Delicious served warm or cold

• Ideal for solo meals or family dinners

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Sushi rice (or jasmine rice)

• Rice vinegar

• Sugar

• Salt

• Salmon (raw, baked, seared, or canned)

• Soy sauce or tamari

• Cucumber, diced or julienned

• Carrots, shredded

• Avocado, sliced

• Edamame (shelled)

• Nori sheets or seaweed snacks, sliced

• Pickled ginger (optional)

• Sesame seeds

• Sriracha mayo or spicy mayo for drizzling

Directions

1. Cook sushi rice according to package instructions.

2. While hot, mix rice with rice vinegar, sugar, and salt. Let cool slightly.

3. Prepare salmon:

   • Raw (sushi-grade): Cube and marinate in soy sauce and sesame oil.

   • Baked/Seared: Cook salmon until flaky, then break into chunks.

   • Canned: Drain and season with a bit of soy sauce or lemon.

4. Prep toppings: dice cucumber, shred carrots, slice avocado, and cook edamame.

5. Assemble bowls:

   • Start with a base of sushi rice.

   • Add salmon, then arrange veggies and toppings.

   • Sprinkle with sesame seeds and seaweed.

   • Drizzle with spicy mayo or sauce of choice.

6. Serve immediately or refrigerate for later.

Servings and timing

Serves 2–4 people depending on portion size.
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes

Variations

• Spicy salmon: Mix raw salmon with sriracha and mayo

• Poke-style: Add pineapple, radish, and ponzu sauce

• Teriyaki bowl: Glaze cooked salmon with teriyaki before adding

• Vegan: Use tofu or tempeh in place of salmon

• Low-carb: Swap sushi rice with cauliflower rice

• Crunchy topping: Add fried onions or panko for texture

• Cream cheese twist: Add a few cubes for a Philly roll-style bowl

Storage/Reheating

If using raw salmon, serve immediately after preparing and store leftovers for no more than 24 hours in the fridge.
If using cooked or canned salmon, the bowls can be stored in an airtight container in the refrigerator for up to 3 days.
To reheat, warm the rice and cooked salmon separately (if desired), then reassemble with fresh toppings.
Avoid reheating avocado or raw veggies for best texture.

FAQs

Can I use raw salmon in sushi bowls?

Yes, but make sure it’s labeled sushi-grade or sashimi-grade and keep it chilled until serving.

What’s the best rice for sushi bowls?

Short-grain sushi rice is ideal, but jasmine or brown rice works too.

Can I meal prep these bowls?

Yes, assemble components separately and combine just before eating for freshness.

Are sushi bowls served hot or cold?

They can be enjoyed warm, cold, or at room temperature based on preference.

What sauces go well with salmon sushi bowls?

Spicy mayo, soy sauce, ponzu, or sesame dressing all pair well.

Can I use canned salmon?

Absolutely. It’s a quick, budget-friendly option that still tastes great.

How do I make it gluten-free?

Use tamari instead of soy sauce and confirm all other ingredients are gluten-free.

Can I add rice seasoning?

Yes, furikake is a great addition for extra flavor and crunch.

How do I keep avocado from browning?

Add it right before serving or squeeze fresh lemon or lime juice over it.

Can I add fruit to sushi bowls?

Yes—mango, pineapple, or avocado add a fresh and sweet contrast.

Conclusion

Salmon Sushi Bowls offer a delicious and easy way to enjoy all the flavors of sushi in a convenient, no-fuss format. Whether you’re craving something light and refreshing or a hearty, healthy dinner, these bowls deliver a customizable and satisfying experience every time. Perfect for beginners and sushi lovers alike.

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