Salmon Sushi Bowl
All the flavors of a salmon sushi roll deconstructed into an easy bowl, no rolling required. Seasoned sushi rice is topped with fresh salmon, avocado, cucumber, and a drizzle of spicy mayo. It is fresh, fast, and endlessly customizable.
- ⏱ 20 min
- 📊 easy
- 🍽 For Two
Ingredients
- 300 g sushi-grade salmon
- 2 cups cooked sushi rice
- 1 avocado
- 1 cucumber
- 2 tbsp rice vinegar
Instructions
- Season the warm cooked rice with rice vinegar, a little sugar, and salt, then let it cool slightly.
- Dice the salmon into cubes.
- Slice the avocado and cucumber.
- Divide the rice between bowls.
- Arrange the salmon, avocado, and cucumber on top.
- Drizzle with soy sauce and spicy mayo, and finish with sesame seeds and nori strips.
💡 Chef's tip
Use sushi-grade salmon and keep it cold, dicing it just before serving for the best texture and safety.
Seasoning the warm rice with a mix of rice vinegar, sugar, and salt is what turns plain rice into proper sushi rice and ties the whole bowl together.
Nutrition (per serving)
- Calories: 480 kcal
- Protein: 28 g
- Carbs: 52 g
- Fat: 18 g
