Sometimes, you need a quick, healthy dinner that’s as easy as it is delicious—and this Salmon Sushi Bowl checks all the boxes. It’s packed with all the flavors of sushi (but with cooked salmon), comes together in minutes, and is perfect for meal prep!
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Sushi nights out can be pricey these days, so I wanted to create an easy, sushi-inspired meal that’s quick to whip up after a long day and doesn’t sacrifice flavor. That’s how this salmon sushi bowl came to life—simple, delicious, and perfect for satisfying your sushi cravings at home (without all the hard work)!
If you’re not into raw fish or can’t find sushi-grade fish, (yes-we are cooking the salmon!), this bowl is perfect for you. It’s simple, satisfying, and brimming with fresh, wholesome ingredients—your new favorite quick dinner or weeknight dinner might just be one bite away!
Pro Tips!
- Reheating rice: If reheating rice, pop it in the microwave with an ice cube and heat it covered. The ice cube will help steam the rice and prevent it from drying out.
- Low carb: For a low-carb option, try cauliflower rice or leafy green instead of rice.
- Tangy tip: Quick pickle cucumber by tossing it with a little rice vinegar, sugar (or honey), and salt for extra flavor.
Ingredients You'll Need
- Cooked Rice: Sushi rice, white rice, brown rice, short grain rice, sticky rice, or any rice you prefer. I used white rice and cooked it in a rice cooker. I allowed it to cool for 10 minutes so it got a little sticky without having to add any rice vinegar and sugar.
- Salmon Fillet: Fresh, high-quality salmon works best. Be sure to check your local fish shops or market seafood counter. If you don't like salmon, try this with tuna or pan-seared shrimp instead.
- Soy Sauce: low sodium or regular. You can replace this with coconut aminos if you don't do soy. I used low-sodium soy sauce when creating this recipe, so taste the marinade and adjust as needed using regular soy sauce.
- Rice Vinegar: Balances the flavors with a touch of acidity and sweetness.
- Sesame Oil: For richness and a hint of nutty, classic sushi flavor.
- Ginger: For that extra ginger flavor. Where are my ginger lovers at?
- Honey or Sugar or maple syrup: To balance the saltiness of the soy and caramelize the fish. I use maple syrup. I love the flavor it gives the salmon and spicy mayo.
- Avocado, canola, or sunflower oil: For searing the salmon and toasting the panko.
- Spicy Sriracha Mayo ingredients below.
- Panko Topping ingredients below.
Toppings:
- Cucumbers: Persian cucumbers, English cucumbers or regular cucumbers, sliced thin or into small chunks.
- Avocado Slices: Creamy and delicious—perfect for balancing all the bold flavors.
- Pickled Ginger: Classic for sushi and adds a zesty, tangy twist. Don't skip this if possible; it adds tons of flavor to the bowl!
- Nori Sheets: Sliced into strips for more of that authentic sushi flavor.
- Scallions (Green Onions): Chopped, for a fresh, mild onion flavor.
For the Spicy Sriracha Mayo: Mayo: Use a high-quality mayo (or Japanese mayo for extra flavor), Sriracha, honey, (or maple syrup) and rice vinegar.
For the Crunchy Panko Topping: Canola or avocado oil and Panko breadcrumbs (Regular or gluten-free both work!)
Optional ingredients:
- Carrots (Optional): Shredded or thinly sliced for crunch and color.
- Edamame Beans (Optional): For a little extra protein.
How to Make This Salmon Roll Sushi Bowl
Cook the Rice (or Prep Ahead): Cook your rice of choice according to the package instructions.
Make the Salmon Marinade: Whisk together your marinade ingredients: soy sauce, sesame oil, rice vinegar, grated ginger, and a touch of honey for sweetness. Cut the salmon into bite-sized pieces and let it marinate for at least 15 minutes to absorb all the flavor. Ginger Tip! No need to peel the ginger if grating it on a microplane.
Make Spicy Sriracha Mayo: In a small bowl, mix mayonnaise, rice vinegar, honey and Sriracha (adjust the heat to your liking). Set it aside.
Toast the Panko Bread Crumbs: Toast the Panko bread crumbs in a skillet over medium heat with a touch of oil until golden and crisp. Keep an eye on them—they toast quickly! Set aside.
Prep the Remaining Ingredients: Slice the fresh ingredients: cucumbers, avocado, and any other veggies you plan to use. Chop green onions and set everything aside.
Cook the Salmon: Pan-sear the salmon until it’s cooked through and flaky.
Assemble the Bowl: Start with a base of rice, then layer on the cooked salmon, cucumber, avocado, carrots, pickled ginger, green onions, and nori strips. Drizzle with the spicy mayo, then, sprinkle with toasted Panko and sesame seeds.
If you love good sushi rolls, especially spicy salmon sushi rolls you're going to love these spicy salmon sushi bowls. Enjoy!
Recipe
Spicy Salmon Sushi Bowls (w/ Crunchy Topping!)
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*Easily adjust serving size to your liking by clicking the number under servings or with the boxes below in the ingredients section.
Ingredients
- 1 cup Cooked rice sushi rice or rice of your choice
- 1 tablespoon Soy Sauce reduced sodium
- ½ tablespoon Rice vinegar
- 1 teaspoon Sesame oil
- ½ teaspoon Ginger minced or grated
- 5 ounces Salmon fillet skin removed, cut into cubes
- 1 tbsp + 1 tsp Avocado oil divided, sunflower or canola oil
- 1 tbsp Panko Breadcrumbs regular or gluten free
- ½ cup Cucumber English or Persian cucumbers, sliced thin or cut into chunks.
- ¼ large Avocado sliced
- ¼ sheet Nori sliced into strips
- 2 pieces Pickled ginger optional
- ¼ cup Edamame optional
- ¼ cup Carrots grated, optional
- 1-2 tbsp Green onions (scallions) sliced
- ½ tsp Sesame Seeds to garnish
Sriracha Mayo
- ½ tbsp Sriracha adjust to your liking
- 2 tablespoon Mayonnaise good quality or Japanese mayo
- 1 teaspoon Rice Vinegar
- 1 tsp Honey or maple syrup
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Instructions
- Cook the Rice (or Prep Ahead): Cook your rice of choice according to the package instructions.
- Make the Salmon Marinade: In a small bowl, whisk together your marinade ingredients: soy sauce, sesame oil, rice vinegar, honey, and grated ginger. Cut the salmon into bite-sized pieces and let it marinate (in the refrigerator) for at least 15 minutes to absorb the marinade.
- Make Spicy Sriracha Mayo: In another small bowl, mix mayonnaise, rice vinegar, honey or maple syrup, and Sriracha (adjust the heat to your liking). Set it aside.
- Toast the Panko Bread Crumbs: Add 1 teaspoon of avocado oil to a small skillet with the Panko breadcrumbs. Toast over medium-high heat, stirring frequently, until golden brown and crunchy, about 2–3 minutes. Keep a close eye on it, as it can burn quickly!
- Prep the Veggies: Slice the fresh ingredients: cucumbers, avocado, and any other veggies you plan to use. Chop green onions and set everything aside.
- Cook the Salmon: In a small nonstick saucepan over medium-high heat, add 1 tablespoon of avocado oil and swirl to coat the pan. Remove the salmon from the marinade and place it in the pan, cooking for 1–2 minutes on one side until golden. Flip the salmon bites, add the remaining marinade to the skillet, and cook for an additional 2–3 minutes or until fully cooked through.
- Assemble the Bowl: Start with a base of rice, then layer on the cooked salmon, cucumber, avocado, carrots, pickled ginger, green onions, and nori strips. Drizzle with the spicy mayo, then, sprinkle with toasted panko and sesame seeds. Serve and enjoy!
- Leftovers are good for 1 day.
Notes
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- Reheating rice: If reheating rice, pop it in the microwave with an ice cube and heat it covered. The ice cube will help steam the rice and prevent it from drying out.
-
- Low carb: For a low-carb option, try cauliflower rice or leafy greens.
-
- Tangy tip: quick pickle cucumber by tossing it with a little rice vinegar, sugar, and salt for extra flavor.
- Ginger Tip! No need to peel the ginger if grating it on a microplane.
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