Thinking of ordering sushi? Save yourself the money and throw together this budget-friendly sushi bowl instead!
I love a good hearty bowl! Salmon sushi bowls have become all the rave, and I am here for it. My favorite restaurant has a version of this dish served in a stone bowl filled with delicious, fresh, healthy ingredients so I can enjoy it guilt-free. It is pricey though, usually the cost equivalent of ordering 2 plates of sushi rolls, which is why making it at home is a great alternative. While these bowls might seem a tad complex at first glance, the ingredients are completely foolproof. If you’re a salmon and sushi lover then absolutely give this recipe a try because it’s incredibly convenient to make! Mine turned out perfectly and now I can’t stop making them.
Essentially a sushi makeover, these bowls are just as delicious as a salmon sushi roll dipped in soy with a dab of wasabi on top. Your mouth won’t notice the difference, but your bank account will. The taste opens your palate to a range of flavors and textures all in one bite from sweet and spicy to tangy, meltingly soft to crunchy. Adjust the list of ingredients to appease your own appetite. You can use a different type of mayo to make it more or less spicy, alter the serving sauce, or incorporate other types of veggies. You really can’t make these wrong as long as your rice and salmon are cooked.
Getting enough salmon?
My husband and I have been diligently trying to step up our healthy eating game and diversify our gut biome. One of the biggest changes we’ve set ourselves was increasing our fish intake. Fish, specifically salmon, is bursting with omega-3 fatty acids, good things that help our bodies lower inflammation and blood pressure levels. It’s also loaded with vitamin B12, potassium, iron, and vitamin D. Perfect for stronger bones and glowing skin. Now, we aim for two fish meals per week and salmon is on our plates (or bowls) at least one of the two nights. Salmon is super easy to cook, and most supermarkets always stock various grades and types of salmon.
We are in love with these salmon sushi bowls and eat them A LOT, but there are tons of other salmon recipes so there’s no excuse to get bored of it. Some much-loved recipes I make are Salmon Cakes, Broiled Ginger Salmon, Stuffed Salmon and Pistachio-Crusted Salmon. Last month, I kept it very simple and tried out this Slow Cooker Salmon which was tasty and incredibly easy. All-in-all not only do I feel more nourished by adding more fish into my diet, this dietary move opened a world of more cooking options too.
FAQs & Tips
How to Make Ahead and Store?
If you want to get ahead of the cooking game and make these quick bowls even quicker, you can prepare the individual ingredients and store them separately in airtight containers in the refrigerator for up to 5 days. Slice the avocado just before eating so it doesn’t turn brown.
What Type of Rice Should I Use?
To make a real deal sushi bowl you can use sushi rice, but if you don’t have any in the cabinet you can use whatever white rice you have available. Or, if you want to make this dish as healthy as you can then use brown rice or quinoa.
How Should I Cook the Salmon?
I usually bake the salmon while I’m cooking the rice on the stovetop. It only takes about 20 minutes. Lay parchment paper on the tray for easy cleanup. You can also fry salmon in the skillet, then use the same skillet to brown your panko crumbs for extra flavor. Air Fryer Salmon works great too if you love using the air fryer.
Serving Suggestions
These bowls are filling and delicious on their own, but who doesn’t love a little something extra? Make a hearty and delicious side of Bok Choy to complement your bowls and keep your meal ultra-healthy. You can even add the bok choy directly to the bowl. Shrimp Spring Rolls anyone? Yes, please! These will go lovely alongside your sushi salmon bowls.
I must admit, on the nights I make salmon sushi bowls I usually allow myself to indulge in a dessert. Life is all about balance, is it not? So if you’re like me, then may I recommend making a batch of Matcha Chia Puddings? They make for a gorgeous superfood dessert that’s still on the healthier side of things.
Salmon Sushi Bowl
Ingredients Â
- 3 1/2 cups cooked short-grain rice
- 1/4 cup rice vinegar
- 1 tablespoon granulated sugar
- 4 cooked salmon fillets 4 ounces each
- 1 cup sliced cucumbers
- 1 cup shredded carrots
- 2 ripe avocados thinly sliced
- 1/4 cup pickled ginger
- 1 tablespoon vegetable oil
- 1/3 cup panko breadcrumbs
- Salt to taste
- Sriracha mayo for drizzling
- Toasted sesame seeds for garnish
- 1 sheet nori thinly shredded
- Soy sauce mixed with a touch of wasabi for drizzling
InstructionsÂ
- In a large bowl, gently mix the cooked rice with rice vinegar and sugar until well combined. Set aside to allow the flavors to meld.
- Heat oil in a small skillet over medium heat. Add panko breadcrumbs and cook, stirring frequently, until golden and crispy, about 2 minutes. Season with a pinch of salt and set aside.
- Assemble the bowls by placing about 3/4 cup of the seasoned rice into each bowl.
- Flake the cooked salmon fillets and distribute evenly among the bowls on top of the rice.
- Add sliced cucumbers, shredded carrots, and avocado slices to each bowl.
- Garnish with pickled ginger, crispy panko, shredded nori, and toasted sesame seeds.
- Drizzle with sriracha mayo and soy sauce mixed with wasabi to taste.
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