Quick, fresh, and packed with all your favorite sushi flavors!
Course: Main Dish
Cuisine: Asian, Japanese
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Servings: 4–6
Why You’ll Love This Recipe
- Quick and Easy: Ready in just 15 minutes, perfect for busy weekdays or meal prep!
- Sushi Bowl Perfection: Combines all the flavors of sushi in a simple, customizable bowl.
- Healthy and Delicious: Loaded with Omega-3-rich salmon, fresh veggies, and flavorful toppings.
Ingredients
For the Salmon:
- 1 lb. salmon, skin removed, diced into 1-inch pieces
- 1.5 tablespoons sesame oil
- ⅓ cup soy sauce
- 2 cloves garlic, finely minced
- 1 teaspoon ginger paste
For the Sushi Rice:
- 1.5 cups uncooked sushi rice (makes about 4 cups when cooked)
- 2 cups water
- ¼ cup seasoned rice vinegar
For the Bowl:
- 1 cup pickled sliced cucumbers
- 1 cup pickled matchstick carrots
- 1 avocado, thinly sliced
- 2 sheets seaweed, cut into strips
- 1 tablespoon Furikake seasoning
For the Soy Sauce Mayo:
- ¼ cup Kewpie mayo
- 1 tablespoon soy sauce
- ½ teaspoon sesame oil
Instructions
- Prepare the Sushi Rice:
Cook sushi rice according to package instructions. Drizzle rice vinegar over the warm rice and gently mix until evenly combined. - Cook the Salmon:
Heat sesame oil in a large skillet over medium-high heat. Season salmon pieces with salt and pepper. Add salmon to the pan and cook until a golden-brown crust forms on all sides. Add soy sauce, garlic, and ginger, then reduce heat to medium-low. Simmer for 2–3 minutes. - Assemble the Bowls:
Start with a base of sushi rice, then layer on cucumbers, carrots, avocado, and seared salmon. Add strips of seaweed and sprinkle with Furikake. - Prepare the Sauce:
In a small bowl, whisk together Kewpie mayo, soy sauce, and sesame oil until smooth. Drizzle over the bowls. - Serve:
Enjoy immediately for a delicious, sushi-inspired meal!
Tips for Success
- Pickled Vegetables: Prep quick pickled veggies (cucumbers, carrots, radish) in advance for a tangy crunch.
- Perfect Salmon: Cut salmon into larger chunks (about 1 inch) to prevent overcooking.
- Rice Tips: Use seasoned rice vinegar to give the rice its signature tangy flavor.
- Spicy Variation: Mix equal parts Kewpie mayo and Sriracha for a spicy mayo drizzle.
- Vegan Option: Replace salmon with pressed, cubed tofu and omit the mayo.
FAQs
What’s the difference between a sushi bowl and a poke bowl?
Sushi bowls are deconstructed sushi dishes, often featuring cooked fish like salmon. Poke bowls have a Hawaiian influence and typically include raw fish and unique seasonings.
How much rice should I use per bowl?
About 1 cup of cooked sushi rice per bowl is recommended, but adjust based on your preferences.
Can I make this recipe ahead?
Yes! Prep the components in advance and assemble bowls just before serving for a fresh and quick meal.
Storage and Reheating
- Storage: Store leftovers in an airtight container in the fridge for 3–4 days.
- Reheating: Microwave the rice and salmon gently to warm, but leave veggies cold for the best texture and flavor.
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