Salmon Sushi Bowls
Salmon Sushi Bowls
Ingredients
For the Sushi Rice
- 1 1/2 cups sushi rice
- 3 tablespoons rice vinegar
- 1 tablespoon granulated sugar
- 1/2 teaspoon salt
For the Salmon
- 1 1/2 pounds salmon fillets, skin on or off, cut into 4 equal portions
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon honey
- 1/4 teaspoon black pepper
For the Sriracha Mayonnaise
- 1/2 cup mayonnaise
- 2 tablespoons sriracha
For the Toppings
- 1 cucumber, large, thinly sliced or diced
- 2 avocados, ripe, pitted and sliced
- 4 sheets nori, cut into thin strips or small squares
- 4 green onions, sliced
- 2 tablespoons sesame seeds, toasted
- 1/4 cup pickled ginger, optional
Instructions
- 1
Rinse the sushi rice under cold running water until the water runs clear. Place the rinsed rice in a medium saucepan with 2 1/4 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all water is absorbed. Remove from heat and let stand, covered, for 10 minutes.
⏱️ 25 min - 2
While the rice cooks, prepare the sushi seasoning. In a small bowl, whisk together the rice vinegar, granulated sugar, and salt until the sugar and salt are fully dissolved. Once the rice has rested, transfer it to a large bowl and gently fold in the sushi seasoning. Set aside to cool slightly.
⏱️ 5 min - 3
Prepare the salmon. In a shallow dish, whisk together the soy sauce, sesame oil, honey, and black pepper. Add the salmon fillets and turn to coat. Heat a large non-stick skillet over medium-high heat. Place the salmon fillets in the hot skillet, skin-side down if applicable. Cook for 4-6 minutes per side, depending on thickness, until cooked through and flaky. Alternatively, bake the salmon at 400°F for 12-15 minutes.
⏱️ 15 min•🌡️ 400°F - 4
While the salmon cooks, prepare the sriracha mayonnaise by whisking together the mayonnaise and sriracha in a small bowl until well combined. Slice or dice the cucumber and avocado, and slice the green onions.
⏱️ 5 min - 5
To assemble the bowls, divide the seasoned sushi rice evenly among 4 serving bowls. Top each bowl with a portion of cooked salmon. Arrange the sliced cucumber, avocado, and nori strips around the salmon.
⏱️ 3 min - 6
Drizzle generously with sriracha mayonnaise. Garnish with sliced green onions and toasted sesame seeds. Serve immediately, with pickled ginger on the side if desired.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Salmon Sushi Bowls
Ingredients
For the Sushi Rice
- 1 1/2 cups sushi rice
- 3 tablespoons rice vinegar
- 1 tablespoon granulated sugar
- 1/2 teaspoon salt
For the Salmon
- 1 1/2 pounds salmon fillets, skin on or off, cut into 4 equal portions
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon honey
- 1/4 teaspoon black pepper
For the Sriracha Mayonnaise
- 1/2 cup mayonnaise
- 2 tablespoons sriracha
For the Toppings
- 1 cucumber, large, thinly sliced or diced
- 2 avocados, ripe, pitted and sliced
- 4 sheets nori, cut into thin strips or small squares
- 4 green onions, sliced
- 2 tablespoons sesame seeds, toasted
- 1/4 cup pickled ginger, optional
Instructions
- 1
Rinse the sushi rice under cold running water until the water runs clear. Place the rinsed rice in a medium saucepan with 2 1/4 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all water is absorbed. Remove from heat and let stand, covered, for 10 minutes.
⏱️ 25 min - 2
While the rice cooks, prepare the sushi seasoning. In a small bowl, whisk together the rice vinegar, granulated sugar, and salt until the sugar and salt are fully dissolved. Once the rice has rested, transfer it to a large bowl and gently fold in the sushi seasoning. Set aside to cool slightly.
⏱️ 5 min - 3
Prepare the salmon. In a shallow dish, whisk together the soy sauce, sesame oil, honey, and black pepper. Add the salmon fillets and turn to coat. Heat a large non-stick skillet over medium-high heat. Place the salmon fillets in the hot skillet, skin-side down if applicable. Cook for 4-6 minutes per side, depending on thickness, until cooked through and flaky. Alternatively, bake the salmon at 400°F for 12-15 minutes.
⏱️ 15 min•🌡️ 400°F - 4
While the salmon cooks, prepare the sriracha mayonnaise by whisking together the mayonnaise and sriracha in a small bowl until well combined. Slice or dice the cucumber and avocado, and slice the green onions.
⏱️ 5 min - 5
To assemble the bowls, divide the seasoned sushi rice evenly among 4 serving bowls. Top each bowl with a portion of cooked salmon. Arrange the sliced cucumber, avocado, and nori strips around the salmon.
⏱️ 3 min - 6
Drizzle generously with sriracha mayonnaise. Garnish with sliced green onions and toasted sesame seeds. Serve immediately, with pickled ginger on the side if desired.
⏱️ 2 min