Salmon “Sushi” Bowls are the perfect no-cook dinner recipe! Think all your favorite salmon roll flavors only in bowl form. These Salmon “Sushi” Bowls are easy to customize, loaded with veggies, and full of flavor.
Who loves sushi but feels intimidated by making sushi at home? (Me slowly raising my hand). Also, currently I unfortunately have no time to learn how and/or experiment. However, I love eating sushi, but can’t afford to eat sushi out all the time. Enter these Salmon “Sushi” Bowls. This is my take on creating the satisfaction I get from eating sushi without using a sushi-grade fish or having to assemble the rolls. I’m very into it and you will be too!
This past week a patient was asking about ‘carbs’ and which ones are ‘good’ vs ‘bad’. I immediately discussed the idea that food isn’t inherently ‘good’ or ‘bad’ and that food is food (which this could be discussed at length in another post). However, it did bring up the question if sushi and/or pasta could be included in a healthy eating pattern. My philosophy always has and always will be to include foods you enjoy and focus on the big picture vs any one food and/or meal at a time. Our habits really do contribute to our health overall and no one food can/should be restricted. Again, so much more could be said, but suffice it to say that these Salmon “Sushi” Bowls hit all the marks of a well-balanced meal.
Ingredients: Salmon “Sushi” Bowls
- Honey-Dijon Salmon: I use my recipe here for the Honey-Dijon Salmon. No honey/sweet flavor is left on the salmon and I love making up extra to have for a dinner and then leftovers for lunch. You can simply roast/broil the salmon in the oven as well.
- Rice: If you have sushi rice, use sushi rice. Rather than buy another rice/grain to have on hand, I used my frozen brown rice that I’ve had on rotation (in keeping meals simpler). More authentic would be to use sushi rice.
- Toppings: Cucumber, Avocado, Seaweed: I went with the toppings I love within a sushi roll. Avocado for the creaminess and flavor, cucumber for a bit of crunch, and the seaweed (Nori) (you can leave this out if you’re not able to find it).
- Ginger-Soy Dressing: Recipe below, this is my version of an Asian-inspired sauce to use rather than just soy sauce.
- Spicy Mayo: Adding just a little kick here, but you get to choose how much sriracha to add (or not!)
How To Make Salmon “Sushi” Bowls
- Roast/Broil Salmon at 425°F for 8-10 minutes, or until cooked through. I used my Honey-Dijon Salmon recipe that doesn’t impart a honey flavor and is my way of making sushi for one night and eating for leftovers the next!
- Prepare rice. As mentioned, you can use sushi rice, however, in my ‘I have not time to cook’ phase I’ve been using frozen brown rice as my go-to option. Literally warm it up in the microwave and it’s good to go. Love using this for the convenience and also because I can use how much I need. If you are using sushi rice, rinse the water until the water runs clear. Add to water in a medium sauce pan and bring to a boil. Cover and reduce heat to low. Cook for 20 minutes, or until water has evaporated. Allow rice to cool slightly.
- Make your spicy mayo. Stir together the mayonnaise and sriracha. Use more sriracha if you like it extra spicy, use less and/or none if you just want a tad of creaminess. Set aside.
- Prepare the soy ginger dressing by stirring together the soy sauce, rice vinegar, sugar, sesame oil, ginger and garlic. Whisk until sugar is dissolved. Set aside. *I’ve made this recipe without sugar and it’s equally delicious.
- Assemble Salmon “Sushi” Bowls. Add rice to the bowl. Top with a portion of the salmon, diced avocado, diced cucumber, green onion, and a few pieces of seaweed (nori). Drizzle with your soy ginger dressing and dab a little spicy mayo on top. Garnish with sesame seeds if desired.
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Salmon “Sushi” Bowls
Salmon “Sushi” Bowls are the perfect no-cook dinner recipe! Think all your favorite salmon roll flavors only in bowl form. These Salmon “Sushi” Bowls are easy to customize, loaded with veggies, and full of flavor.
- Total Time: 20 minutes
- Yield: 4 1x
Ingredients
Rice
- 1 cup dry sushi rice (or substitute short-grain white or brown rice and increase water)
- 1 1/4 cups water
Soy-Ginger Sauce
- 1/2 cup low-sodium soy sauce
- 1/4 cup rice wine vinegar
- 1 teaspoon sugar, optional
- 1 teaspoon sesame oil
- 1 tablespoon fresh grated ginger
- 2 garlic cloves, minced
Spicy Mayo
- 1/2 cup mayonnaise
- 1–2 tablespoons sriracha, to desire spiciness
For Serving
- 1 avocado, thinly sliced
- 2 green onions, thinly sliced
- 1 small package seaweed snack chips and/or one nori sheet
- Sesame seeds
- Pickled Ginger
- Wasabi
Instructions
- Roast/Broil Salmon at 425°F for 8-10 minutes, or until cooked through. I used my Honey-Dijon Salmon recipe that doesn’t impart a honey flavor and is my way of making sushi for one night and eating for leftovers the next!
- Prepare rice (if using sushi rice). Rinse rice with cold water until the water runs clear. Add water. Bring to a strong simmer over medium high heat. Reduce heat to low, cover, and cook until water is absorbed and rice is tender (~15 minutes). Turn off the heat and let rice steam with the lid on for 10 minutes. OR use frozen brown rice for easy meal prep!
- Make your spicy mayo. Stir together the mayonnaise and sriracha. Use more sriracha if you like it extra spicy, use less and/or none if you just want a tad of creaminess. Set aside.
- Prepare the soy ginger dressing by stirring together the soy sauce, rice vinegar, sugar, sesame oil, ginger and garlic. Whisk until sugar is dissolved, if using. Set aside. *I’ve made this recipe without sugar and it’s equally delicious.
- Assemble Salmon “Sushi” Bowls. Add cooled rice to the bowl. Top with a portion of the salmon, diced avocado, diced cucumber, green onion, and a few pieces of seaweed (nori). Drizzle with your soy ginger dressing and dab a little spicy mayo on top. Garnish with sesame seeds, optional.
- Prep Time: 5
- Cook Time: 15
- Category: Dinner
1 thought on “Salmon “Sushi” Bowls”
I love sushi! Save $ and make it at home. Love it!