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Scrambled salmon bowl with vegetables and teriyaki sauce on white plate.

Salmon Sushi Bowl

Soft-haired woman smiling with light makeup and a beige top on a neutral background.Kathryn Funk
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Main Course
Cuisine Japanese
Servings 4 servings
Calories 727 kcal

Ingredients
  

  • 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

Instructions
 

  • 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.
    Fluffy cooked white rice in a glass bowl on a marble surface.
  • 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.
    Golden toasted breadcrumbs in a black skillet on white marble surface.
  • 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.
    Salmon poke bowl with rice, cucumbers, and seaweed.

Nutrition

Calories: 727kcalCarbohydrates: 70gProtein: 42gFat: 31gSaturated Fat: 5gSodium: 146mgFiber: 12g
Keyword bowl, salmon, salmon sushi bowl, sushi
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