Easy Salmon Sushi Bowls

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Who loves all things sushi but feels a little intimidated by making sushi at home? (Slowly raises hand.) Solution: this quick and easy salmon sushi bowl! It’s our take on the satisfaction of sushi without the need for sushi-grade fish or assembling rolls! We’re into it. 

Just 9 ingredients required, friends. Let us show you how it’s done!

Cubed salmon marinates in a gingery, savory, garlicky sauce before being cooked to caramelized perfection.

A super crunchy cucumber salad joins the party for major freshness and flavor!

Then it’s on to the rice! We love sushi rice for its sticky texture and slightly sweet flavor, but any short-grain rice will do the trick.

Assemble it all together and get ready to choose your favorite sushi add-ons! Avocado adds richness, sliced green onions give it a kick, sesame seeds add crunch, and wasabi, pickled ginger, and crumbled seaweed speak for themselves!

We hope you LOVE these salmon “sushi” bowls! They’re:

Gingery
Savory
Fresh
Quick & easy
& SO delicious!

These sushi bowls are easy enough for weeknights and impressive enough to serve to dinner guests! And while plenty filling on their own, they’d also pair well with our Spicy Stir-Fried Green Beans or Spicy Garlic Edamame (The Ultimate Appetizer!).

Easy Salmon “Sushi” Bowls

Savory salmon “sushi” bowls with a crunchy cucumber salad! All the satisfaction of sushi without finding sushi-grade fish or assembling rolls. Just 9 ingredients!

Prep Time:

15 minutes

Cook Time:

25 minutes

Total Time:

40 minutes

Servings:

4 (generous servings)

Course:

Entree

Cuisine:

Dairy-Free, Gluten-Free, Japanese-Inspired

Freezer Friendly:

No

Does it keep? 1-2 Days

Ingredients

SALMON

Ingredients

1. 3 Tbsp tamari (or soy sauce // ensure gluten-free as needed)
2. 2 Tbsp toasted sesame oil
3. 2 Tbsp rice vinegar
4. 1 Tbsp ginger, grated or finely minced (a 1-inch piece yields ~1 Tbsp or 9 g)
5. 2 cloves garlic, grated or finely minced
6. 1 tsp maple syrup
7. 1/2 tsp red pepper flakes (optional // for heat)
8. 1 ½ pounds salmon filets (~1 inch thick, skin removed and cut into 1-inch cubes // wild-caught when possible // king salmon for best flavor/texture)

RICE

Ingredients

1. 1 cup dry sushi rice (or sub short-grain white or brown rice and increase water)
2. 1 ¼ cups water
3. 1 tsp rice vinegar

SALAD

Ingredients

1. 1 batch Gingery Smashed Cucumber Salad (or sub 1 cup each thinly sliced cucumber and carrots)

FOR SERVING optional

Ingredients

1. 1 large avocado, thinly sliced
2. 2 stalks green onion (scallions), thinly sliced
3. 1 small package seaweed snack chips or nori sheets, crumbled into a “sprinkle”
4. Sesame seeds
5. Pickled ginger
6. Wasabi

Instructions

Cooking method

1. SALMON (MARINATE): In a medium bowl, whisk together the tamari, sesame oil, rice vinegar, grated ginger, grated garlic, maple syrup, and red pepper flakes (optional). Set aside 2-3 Tbsp of the marinade for serving with finished bowls (optional). Add the cubed salmon to the remaining marinade and allow to marinate for ~20 minutes. While it marinates, start your rice and cucumber salad.
2. RICE: Rinse rice with cold water in a fine mesh strainer until water runs clear. Drain and transfer to a small saucepan. Add water and rice vinegar. Bring to a strong simmer over medium-high heat. Reduce heat to low, cover, and cook until water is absorbed and rice is tender (~15 minutes). Turn off the heat and let rice steam with the lid on for 10 minutes.
3. Once your rice is cooking, make the Gingery Smashed Cucumber Salad and prep your desired toppings.
4. SALMON (COOK): Heat a large, well-seasoned cast iron skillet or non-stick pan over medium-high heat. Once hot, gently place the salmon in the pan using a fork or slotted spoon, leaving excess marinade behind in the bowl. Cook the salmon cubes for 5-6 minutes total, flipping occasionally until lightly caramelized and cooked to your preference, or until the internal temperature reaches 145 F (63 C // temperature recommended for food safety).
5. To serve, divide the rice between bowls and add the salmon, cucumber salad, and other toppings of choice — we like it with cubed avocado and garnished with green onion, crumbled seaweed, sesame seeds, pickled ginger, and/or wasabi.
6. Best enjoyed fresh, but leftovers can be stored separately in the refrigerator for up to 1-2 days. Not freezer friendly.

Nutrition (1 of 4 servings)

Serving: 1sushi bowlCalories: 616Carbohydrates: 56gProtein: 44.5gFat: 23.9gSaturated Fat: 4.1gPolyunsaturated Fat: 4.7gMonounsaturated Fat: 4.8gTrans Fat: 0gCholesterol: 77mgSodium: 1360mgPotassium: 1094mgFiber: 4.8gSugar: 5.4g<Vitamin A: 305IUVitamin C: 8mgCalcium: 107mgIron: 2.4mg

Recipe by Cook Good Recipes