Salmon Sushi Bowl
Salmon Sushi Bowl
Ingredients
For the Bowl
- 1 pound sushi-grade salmon sashimi, cut into 1/2-inch cubes
- 1 cucumber, peeled, seeded, and diced
- 1 carrot, shredded
- 1/2 yellow bell pepper, diced
- 1 avocado, diced
- 1 mango, peeled, pitted, and cubed
- 3 green onions, thinly sliced
- 1 cup edamame beans, shelled, cooked
- 4 cups cooked jasmine rice, warm
- 2 tablespoons furikake, for garnish
- 1 package seaweed, for serving
For the Dressing
- 1/2 cup Kewpie mayonnaise
- 2 tablespoons Sriracha, or to taste
- 1 tablespoon honey
- 1 tablespoon rice wine vinegar
- 1/2 teaspoon sesame oil
Instructions
- 1
In a large mixing bowl or a clear plastic container, combine the diced cucumber, shredded carrot, diced yellow bell pepper, diced avocado, cubed mango, sliced green onions, and cooked edamame beans.
⏱️ 10 min
- 2
Add the cubed sushi-grade salmon sashimi to the bowl with the prepared vegetables. Ensure the salmon is properly prepared for raw consumption.
⏱️ 5 min
- 3
Pour the Kewpie mayonnaise, Sriracha, honey, rice wine vinegar, and sesame oil over the salmon and vegetables in the bowl.
⏱️ 3 min
- 4
If using a container with a lid, close it tightly and shake vigorously to thoroughly mix all the ingredients and dressing until everything is well coated. If using a bowl, gently fold with a spoon until combined.
⏱️ 2 min
- 5
To assemble, place a generous bed of warm cooked jasmine rice into each of four serving bowls.
⏱️ 3 min
- 6
Spoon an equal portion of the mixed salmon and vegetable mixture over the rice in each bowl. Sprinkle a bit of furikake over the top of each sushi bowl for added flavor and garnish.
⏱️ 2 min
- 7
Serve immediately with pieces of seaweed on the side for scooping and eating.
Kitchen Tools
Nutrition Facts (per serving)
Salmon Sushi Bowl
For the Bowl
- 1 pound sushi-grade salmon sashimi, cut into 1/2-inch cubes
- 1 cucumber, peeled, seeded, and diced
- 1 carrot, shredded
- 1/2 yellow bell pepper, diced
- 1 avocado, diced
- 1 mango, peeled, pitted, and cubed
- 3 green onions, thinly sliced
- 1 cup edamame beans, shelled, cooked
- 4 cups cooked jasmine rice, warm
- 2 tablespoons furikake, for garnish
- 1 package seaweed, for serving
For the Dressing
- 1/2 cup Kewpie mayonnaise
- 2 tablespoons Sriracha, or to taste
- 1 tablespoon honey
- 1 tablespoon rice wine vinegar
- 1/2 teaspoon sesame oil
Instructions
- 1
In a large mixing bowl or a clear plastic container, combine the diced cucumber, shredded carrot, diced yellow bell pepper, diced avocado, cubed mango, sliced green onions, and cooked edamame beans.
⏱️ 10 min - 2
Add the cubed sushi-grade salmon sashimi to the bowl with the prepared vegetables. Ensure the salmon is properly prepared for raw consumption.
⏱️ 5 min - 3
Pour the Kewpie mayonnaise, Sriracha, honey, rice wine vinegar, and sesame oil over the salmon and vegetables in the bowl.
⏱️ 3 min - 4
If using a container with a lid, close it tightly and shake vigorously to thoroughly mix all the ingredients and dressing until everything is well coated. If using a bowl, gently fold with a spoon until combined.
⏱️ 2 min - 5
To assemble, place a generous bed of warm cooked jasmine rice into each of four serving bowls.
⏱️ 3 min - 6
Spoon an equal portion of the mixed salmon and vegetable mixture over the rice in each bowl. Sprinkle a bit of furikake over the top of each sushi bowl for added flavor and garnish.
⏱️ 2 min - 7
Serve immediately with pieces of seaweed on the side for scooping and eating.