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Salmon sushi bowl featuring chunks of sushi-grade salmon, sushi rice, sliced avocados, cucumbers, and seaweed strips with chopsticks.

Salmon Sushi Bowl

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5 from 11 reviews

This deconstructed, no-fuss Salmon Sushi Bowl will satisfy all of your sushi cravings without having to go out! Comes together in just 10 minutes!

  • Total Time: 10 min
  • Yield: 2 1x

Ingredients

Units Scale

Instructions

  1. Divide the sushi rice into two shallow bowls.
  2. Top each bowl evenly with the cubed salmon, avocado slices, cucumbers, and green onions.
  3. Place a tablespoon of pickled ginger in the middle of the bowl.
  4. Sprinkle the sushi bowls with nori strips and sesame seeds.
  5. Serve with a side of low-sodium soy sauce for drizzling.

Notes

  • I picked up sushi-grade salmon from my local Asian market, but Whole Foods always carries sushi-grade salmon and tuna, and Fresh Market always has sushi-grade tuna. Make sure it's very, very fresh!
  • I suggest using a rice cooker for making the sushi rice. It's pretty no-fail.
  • Get creative with this Sushi Bowl! Throw on top whatever appeals to you, or whatever you have in your fridge! 
  • I like to have a side of low-sodium soy sauce on the side for drizzling, but for an extra kick use Sriracha sauce.
  • Author: Asian Caucasian
  • Prep Time: 10 min
  • Category: Dinner
  • Method: No-cook
  • Cuisine: Japanese
  • Diet: Low Fat

Nutrition

  • Serving Size:
  • Calories: 586
  • Sugar: 3.6 g
  • Sodium: 369.6 mg
  • Fat: 18.4 g
  • Carbohydrates: 67.3 g
  • Protein: 38.8 g
  • Cholesterol: 65.2 mg