Salmon Sushi Bowl (Easy 20-Minute Recipe)
This Salmon sushi bowl is a fresh, flavorful meal that comes together in just 20 minutes. Tender seasoned salmon, fluffy rice, crisp vegetables, creamy avocado, and a savory sauce make every bite satisfying. Plus, this easy bowl delivers sushi-inspired flavor without rolling a single piece.
Why This Salmon Sushi Bowl Recipe Works
First, the salmon cooks quickly and adds plenty of protein. Meanwhile, warm rice creates a filling base, while cucumber and avocado bring contrasting textures. In addition, the spicy mayo and soy-based sauce add bold flavor with minimal effort. Therefore, this salmon sushi bowl is ideal for a quick lunch or easy weeknight dinner.
Ingredients
- 2 salmon fillets, about 5 ounces each, skin removed
- 2 cups cooked sushi rice or short-grain white rice
- 1 tablespoon soy sauce or tamari
- 1 teaspoon sesame oil
- 1 teaspoon honey
- 1/2 teaspoon garlic powder
- 1/2 teaspoon grated fresh ginger
- 1 avocado, sliced
- 1/2 English cucumber, thinly sliced
- 1 small carrot, shredded
- 2 green onions, sliced
- 1 tablespoon sesame seeds
- 1/4 cup mayonnaise
- 1 tablespoon sriracha, or more to taste
- 1 teaspoon rice vinegar
- Optional: nori strips, edamame, pickled ginger, or furikake
How to Make This Salmon Sushi Bowl
- To begin with, pat the salmon dry with paper towels. Then, place it in a bowl with the soy sauce, sesame oil, honey, garlic powder, and ginger. Turn the fillets until evenly coated.
- Next, heat a nonstick skillet over medium heat. Add the salmon and cook for 4 to 5 minutes per side, or until it flakes easily and reaches a safe internal temperature.
- While the salmon cooks, stir the mayonnaise, sriracha, and rice vinegar together in a small bowl. Set the sauce aside.
- Meanwhile, prepare the toppings. Slice the avocado and cucumber, shred the carrot, and chop the green onions.
- Afterward, divide the warm rice between two bowls. Arrange the cucumber, carrot, avocado, and optional edamame around the rice.
- Flake the cooked salmon into bite-sized pieces. Add it to each bowl, then drizzle with the spicy mayo.
- Finally, sprinkle the bowls with sesame seeds, green onions, and optional nori or furikake. Serve immediately.
Salmon Sushi Bowl Recipe Details
- Prep Time: 8 minutes
- Cook Time: 12 minutes
- Total Time: 20 minutes
- Servings: 2
Pro Tips for the Best Salmon Sushi Bowl
- Use leftover rice to make this recipe even faster. Reheat it gently before assembling the bowls.
- Do not overcrowd the skillet. Cook the salmon in batches if needed so it browns instead of steaming.
- For extra crunch, add sliced radishes, shredded cabbage, or crispy wonton strips.
- Adjust the sriracha gradually because different brands vary in heat.
- For a lighter sauce, replace half of the mayonnaise with plain Greek yogurt.
- For a more authentic sushi-inspired finish, add furikake and pickled ginger.
Storage Instructions
Store the cooked salmon, rice, and vegetables separately in airtight containers. Refrigerate them for up to 3 days. However, keep the avocado and spicy mayo separate when possible for the best texture. Reheat the salmon and rice gently, then add the cold toppings just before serving.
Salmon Sushi Bowl FAQ
Can I use canned salmon?
Yes. Canned salmon works well for a no-cook version. Simply drain it, season it with a little soy sauce and sesame oil, and add it to the bowl.
Can I make this salmon sushi bowl with another fish?
Absolutely. Cooked shrimp, tuna steak, or cod can replace the salmon. Nevertheless, adjust the cooking time according to the thickness of the fish.
Can I use brown rice?
Yes. Brown rice adds extra fiber and a pleasantly nutty flavor. Alternatively, quinoa or cauliflower rice can be used as the base.
Is this recipe spicy?
The salmon itself is mild, while the spicy mayo adds most of the heat. Therefore, reduce or omit the sriracha if you prefer a gentler flavor.
For another fresh, flavorful lunch, try my Sesame Chicken Cabbage Salad with crisp vegetables and a savory sesame dressing.
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