Get ready for an incredibly easy and flavor-packed weeknight dinner with these amazing Salmon Sushi Bowls! This recipe deconstructs all your favorite sushi elements into a simple, satisfying bowl: perfectly broiled soy-ginger marinated salmon, fluffy sushi rice, creamy avocado, crisp cucumber, and crunchy nori, all brought together with a drizzle of spicy sriracha mayo and a sprinkle of sesame seeds. I absolutely love making these Salmon Sushi Bowls because they deliver that delicious homemade sushi experience without any of the fuss of rolling! It’s a fantastic, healthy-ish meal that feels special, perfect for enjoying on a lovely spring evening like today, May 9th!
Why You’ll Love These Salmon Sushi Bowls
- Deconstructed Sushi – No Rolling!: All the flavors of your favorite salmon sushi in an easy-to-assemble bowl.
- Flavor Packed: Savory soy-ginger marinated salmon, tangy sushi rice, creamy avocado, and a zesty sriracha mayo.
- Quick & Easy Weeknight Meal: Comes together relatively quickly, especially if you prep components.
- Healthy & Satisfying: A balanced meal with protein from salmon, healthy fats from avocado, and carbs from rice.
- Customizable: Easily adjust toppings or sauce ingredients to your liking.
Ingredients for Salmon Sushi Bowls
Here’s what you’ll need to create these delicious deconstructed sushi bowls. The full list with measurements is in the recipe card below.
Marinated Salmon
- Salmon filets (Meat/Seafood)
- Soy sauce (Condiment)
- Rice wine vinegar (Acid)
- Toasted sesame oil (Oil/Flavoring)
- Garlic, finely chopped (Aromatic)
- Freshly grated ginger* (Aromatic)
- Honey (Sweetener)
Sushi Rice
- Short grain white rice (sushi rice), rinsed (Grain)
- Water (Liquid)
- Kosher salt (Seasoning)
- Rice wine vinegar (Acid)
- Sugar (Sweetener)
Sriracha Mayo
- Mayonnaise (Condiment)
- Sriracha (Condiment)
- Rice wine vinegar (Acid)
- Soy sauce (Condiment)
- Honey (Sweetener)
- Pinch of salt (Seasoning)
Toppings & Assembly
- Diced avocado (Fruit)
- Sliced cucumbers (Vegetable)
- Crushed nori sheets (Seaweed/Garnish)
- Thinly sliced scallions (Vegetable)
- Sesame seeds (Seeds)
(Note refers to original recipe details regarding ginger) (Note: the full ingredients list, including measurements, is provided in the recipe card below.)
Variations
I love the classic combination of flavors in these Salmon Sushi Bowls, but feel free to get creative:
- Different Fish: Use broiled tuna steaks or even cooked shrimp instead of salmon.
- Add Edamame: Toss in some shelled, cooked edamame for extra protein and texture.
- Spicy Salmon: Add a pinch of red pepper flakes or more sriracha to the salmon marinade.
- Different Sauce: Try a drizzle of eel sauce (unagi sauce), wasabi mayo, or a simple soy-ginger dressing instead of sriracha mayo.
- Add Mango or Pineapple: Include diced mango or pineapple for a sweet and tropical element.
- Brown Rice Base: Use cooked brown rice instead of sushi rice for a heartier, nuttier base.
How to Make Salmon Sushi Bowls
Making these Salmon Sushi Bowls is easy and involves a few simple components:
Marinate the Salmon
- First, I prepare the delicious soy-ginger marinade. In a shallow dish, I add the soy sauce, rice wine vinegar, toasted sesame oil, finely chopped garlic, freshly grated ginger, and honey.
- I whisk these ingredients together until well combined.
- I place the salmon filets in the dish, flipping them back and forth in the marinade to ensure they are well coated.
- I cover the dish with plastic wrap and place it in the fridge to marinate for 20-30 minutes while I prep the rest of the meal. Longer marination (up to an hour) is great too if I have time!
Make the Sushi Rice
- While the salmon marinates, I make the sushi rice. I add the rinsed short-grain white rice, water, and kosher salt to my rice cooker (or a regular pot on the stove).
- I cook the rice according to the package directions (or my rice cooker’s instructions).
- Once the rice is finished cooking, I fluff it with a fork.
- In a small bowl, I whisk together the 1 tablespoon of rice wine vinegar and the 2 teaspoons of sugar until the sugar is dissolved.
- I pour this vinegar mixture over the hot cooked rice and stir gently to combine. This seasons the rice perfectly.
Make the Sriracha Mayo
- While the rice is cooking, I whip up the quick sriracha mayo. In a small bowl, I whisk together the mayonnaise, Sriracha (adjust to your spice preference!), rice wine vinegar, soy sauce, and honey until smooth.
- I season it to taste with a pinch of salt and add additional Sriracha or honey if I want extra kick or sweetness. I set this aside.
Cook the Salmon
- I preheat my oven’s broiler to high and position an oven rack in the upper third of the oven.
- I place the marinated salmon filets on a foil-lined rimmed baking sheet (skin-side down, if applicable).
- I broil the salmon for 8-10 minutes, or until the salmon is cooked to my liking (it should flake easily with a fork) and the top is nicely golden brown and caramelized from the marinade. Keep a close eye on it under the broiler as it can cook quickly!
Assemble the Bowls
- Now for the best part – assembling the Salmon Sushi Bowls! I place a generous mound of the prepared sushi rice into each serving bowl.
- I top the rice with a beautifully broiled salmon filet.
- I arrange the diced avocado and sliced cucumber alongside the salmon.
- I sprinkle generously with crushed nori sheets, toasted sesame seeds, and thinly sliced scallions.
- Finally, I finish with a healthy drizzle of the prepared sriracha mayo.
- Serve immediately!
Tips and Tricks for the BEST Sushi Bowls
Here are my secrets for making these Salmon Sushi Bowls truly exceptional:
- Don’t Overcook Salmon: Broil just until cooked through and flaky. Overcooked salmon is dry. Use a thermometer if unsure (aim for 130-140°F for medium, depending on preference).
- Rinse Your Rice: Rinsing the sushi rice before cooking removes excess starch and helps achieve the right texture.
- Season Sushi Rice While Hot: The vinegar-sugar mixture absorbs best into hot, freshly cooked rice.
- Fresh Ginger & Garlic: Using fresh aromatics in the marinade makes a big difference.
- Customize Toppings: The fun of a bowl is adding your favorite textures and flavors!
How to Serve
These Salmon Sushi Bowls are a fantastic, complete meal! Serve them:
- Immediately: While the salmon and rice are warm and the veggies are crisp.
- For Dinner: A satisfying and healthy weeknight dinner.
- For Lunch: A delicious and impressive lunch option (components can be meal-prepped).
Enjoy this homemade sushi experience without the rolling!
Make Ahead and Storage
While best assembled fresh, components can be prepped ahead for these Salmon Sushi Bowls:
- Salmon Marinade: Marinate salmon for up to 4 hours in the fridge.
- Sushi Rice: Cooked and seasoned sushi rice can be stored in the fridge for up to 2 days (reheat slightly or serve cool).
- Sriracha Mayo: Can be made up to 3 days ahead and stored covered in the fridge.
- Veggies/Nori: Chop veggies and crush nori ahead of time.
- Assembly: Cook salmon and assemble bowls just before serving for the best experience. Leftover assembled bowls are best eaten within a day (salmon and avocado are best fresh).
FAQs about Salmon Sushi Bowls
- What kind of salmon is best?
- Any good quality salmon filet works well. Skin-on or skinless is fine, though skin-on can help keep the fish moist during broiling (place skin-side down).
- Can I use a different type of rice?
- Short-grain white rice (sushi rice) is traditional and provides the best sticky texture. Brown rice or even quinoa can be used for a healthier alternative, but the texture will be different.
- Is this recipe spicy?
- The spice comes primarily from the Sriracha in the mayo. Adjust the amount to your preference to control the heat of your Salmon Sushi Bowls.
Enjoy this incredibly flavorful, easy, and satisfying Salmon Sushi Bowl! It’s a fantastic way to get your sushi fix at home.
Print
Salmon Sushi Bowls
- Prep Time: 20 minutes
- Marinating Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 10 minutes
- Yield: 2 1x
- Category: Dinner, Main, Main Course, Bowl, Seafood
- Cuisine: Asian Inspired, Japanese-Inspired, American
Description
These Salmon Sushi Bowls are the perfect easy weeknight dinner! Featuring soy-ginger marinated broiled salmon, fluffy sushi rice, creamy avocado, crisp cucumber, and crunchy nori, these deconstructed bowls are PACKED with flavor. A drizzle of spicy sriracha mayo and a sprinkle of sesame seeds bring it all together for a delicious, homemade sushi experience – no rolling required!
Ingredients
For the Soy-Ginger Salmon & Marinade:
- 2 salmon fillets (about 6–8 ounces each, 3/4 – 1 lb total), skin on or off
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon rice wine vinegar
- 1 tablespoon toasted sesame oil
- 2 cloves garlic, finely chopped
- 1 tablespoon freshly grated ginger*
- 1 tablespoon honey
For the Sushi Rice:
- 1 cup short-grain white rice (sushi rice), rinsed thoroughly
- 1 1/4 cups water
- 1 teaspoon kosher salt
- 1 tablespoon rice wine vinegar
- 2 teaspoons granulated sugar
For the Sriracha Mayo:
- 1/4 cup mayonnaise
- 2 tablespoons Sriracha (adjust to taste)
- 1 teaspoon rice wine vinegar
- 1 teaspoon low-sodium soy sauce
- 1 teaspoon honey
- Pinch of salt (optional, to taste)
For Assembly & Toppings:
- 1 ripe avocado, diced or sliced
- 1/2 cucumber, thinly sliced or diced
- 1–2 sheets nori (roasted seaweed), crushed or cut into strips
- Thinly sliced scallions (green onions)
- Sesame seeds (toasted or untoasted)
Instructions
-
Marinate Salmon:
- In a shallow dish, whisk together the soy sauce, rice wine vinegar, toasted sesame oil, finely chopped garlic, freshly grated ginger, and honey.
- Place the salmon fillets in the dish, turning them to coat evenly in the marinade.
- Cover with plastic wrap and refrigerate for 20-30 minutes.
-
Make Sushi Rice:
- While salmon marinates, rinse the short-grain white rice under cold water until the water runs mostly clear.
- Add the rinsed rice, water, and kosher salt to a rice cooker and cook according to manufacturer’s directions. (Alternatively, combine rice, water, and salt in a medium saucepan, bring to a boil, reduce heat to low, cover, and simmer for 15-20 minutes, or until water is absorbed. Let stand, covered, for 10 minutes.)
- Once the rice is cooked, fluff it with a fork. In a small bowl, stir together 1 tablespoon rice wine vinegar and 2 teaspoons sugar until the sugar dissolves. Gently fold this vinegar mixture into the cooked rice.
-
Make Sriracha Mayo: While the rice is cooking, make the Sriracha mayo. In a small bowl, whisk together the mayonnaise, Sriracha, 1 teaspoon rice wine vinegar, 1 teaspoon soy sauce, and 1 teaspoon honey until smooth. Season to taste with a pinch of salt and additional Sriracha or honey if desired. Set aside.
-
Cook Salmon:
- Preheat your oven’s broiler to high. Position an oven rack in the upper third of the oven (about 6-8 inches from the broiler element).
- Remove the salmon from the marinade (discard excess marinade) and place it on a foil-lined rimmed baking sheet.
- Broil the salmon for 8-10 minutes, watching carefully, or until the salmon is cooked to your liking (internal temperature of 135-145°F for medium to well-done) and the top is golden brown and caramelized. Cooking time will vary based on fillet thickness.
-
Assemble Bowls: Divide the prepared sushi rice among serving bowls. Top each bowl with a broiled salmon fillet (flaked or whole). Arrange diced avocado and sliced cucumber alongside the salmon. Sprinkle with crushed nori sheets, sesame seeds, and thinly sliced scallions. Finish with a generous drizzle of the Sriracha mayo. Serve immediately.
Notes
- Ginger: Freshly grated ginger provides the best flavor. You can often find tubes of ginger paste in the produce section as a convenient alternative.
- Sushi Rice: Rinsing the rice is crucial for removing excess starch, resulting in fluffy, distinct grains.
- Broiling Salmon: Keep a close eye on the salmon under the broiler, as it can go from perfectly cooked to overcooked/burnt very quickly.
- Toppings: Feel free to customize your toppings! Other great additions include edamame, pickled ginger, or a sprinkle of furikake.
- Storage: These bowls are best enjoyed fresh. Store leftover components separately in the refrigerator.