These salmon sushi bowls are both healthy and irresistibly tasty. The avocado and salmon, mixed with delicious sushi rice is a huge hit.
I am completely addicted to these sushi salmon bowls. I have been waiting to add this recipe on the blog because I wanted the pictures to accurately portray how delicious this combination is together in one bowl. The problem is that no image can possible capture the amazingness of this bowl.
You have to give this salmon bowl recipe a try. You’ll thank me for it later. Again and again, if you love it as much as we do.
Salmon is a key source of omega-3 fatty acids, which are essential for our bodies to promote heart health, suppress inflammatory responses, improve blood flow and participate in brain function. This salmon sushi bowl has dramatically increased our consumption of wild salmon, due to the fact that we love it so much that we eat it often.
If there’s ever been a perfect combination of ingredients and flavor, these are them. It’s why we love California rolls so much. Avocado and salmon go together so well. It’s almost a shame to eat one without the other.
What Goes Into a Salmon Sushi Bowl?
You can really add or omit any ingredients in this bowl that you like or don’t like. It’s up to you to build the perfect bowl. I personally think every salmon donburi bowl (that’s what it’s called in Japan), needs these key ingredients:
- Salmon (baked, fried, smoked, or raw)
- Sushi rice
- Nori or seaweed flakes
- Green onions
- Fried onions
- Yum Yum Sauce
How to Make Sushi Rice
One of the most important parts of this bowl is the sushi rice. You can serve it with regular basmati or long-grain rice, but it’s so much better with sushi rice.
Good news: it’s not difficult to make. You just need to make sure you’re using sushi rice or short-grain rice. And you’ll need seasoned rice vinegar. (If you can’t find seasoned rice vinegar – aka sushi vinegar – you can use regular rice vinegar with a sprinkle of sugar and salt.)
Here’s the process:
- Cook the rice according to the package instructions.
- Transfer the rice to a non-reactive (non-metal) bowl.
- While it’s still warm, pour the seasoned rice vinegar over the top and mix it in with a wooden or plastic spoon. I mix it by making cutting motions with the spoon held lengthwise, so it’s basically cutting through the rice, rather than stirring it. This keeps the rice from becoming too sticky or mushy.
Baking the Salmon
I keep the salmon very minimalist for this recipe. All it needs is a bit of salt and pepper. Sometimes I use seasoning salt instead, or I sprinkle it with seaweed flakes. Just keep it simple.
Make sure you buy skinless salmon fillets. Skin on doesn’t work for this recipe. And it’s a real pain to have to remove it yourself.
Bake the salmon in the oven on 375 degrees until the thickest part reaches an internal temperature of 125º F, which takes about 10 minutes. If you want to serve the salmon raw, make sure you’ve purchased sushi-grade salmon from a reliable source and that you use it right away after purchasing.
Putting It All Together
The sushi rice forms the base of the bowl, so put a scoop into the center of your bowl. Just a 1/2 cup is enough. Any more and your bowl will become too big to eat.
Add the other ingredients into piles around the rice. You can chop the cucumbers and avocado into chunks or leave them in full slices. You can drizzle the yum yum sauce over the top, or just add it where there’s a space in the bowl.
No matter how you combine it, it’s all going to get mixed up when you eat it anyway. But it’s definitely pretty!
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Salmon Sushi Bowl
For the Salmon
- 1 lb wild caught salmon fillet skin off
For the Sushi Rice
- 2/3 cup sushi rice uncooked
- 1 cup water
- ¼ tsp salt
- 2 tbsp seasoned rice vinegar
For the Bowl
- ½ medium cucumber cubed
- ½ cup edamame beans cooked
- 1 avocado sliced
- ½ cup fried onions
- 1 green onion chopped
- ½ sheet of Nori cut into small strips
- ¼ cup Yum Yum sauce (click to see recipe)
For the Salmon
- Preheat the oven to 375 degrees. Place the salmon fillets on a baking sheet and season with salt. Bake the salmon until the thickest part reaches an internal temperature of 125º F, which takes about 10 minutes.
For the Sushi
- Rinse the rice. Add the rice and water to a saucepan and cover with the lid. Bring it to a boil and then immediately drop the heat to low. Cook for 20 minutes on low.
- When the rice is done, transfer it to a non-reactive (non-metabowl. While it's still warm, pour the seasoned rice vinegar over the top and mix with a wooden or plastic spoon.
- Mix the rice by making cutting motions with the spoon held lengthwise, so it's basically cutting through the rice, rather than stirring it. This keeps the rice from becoming too sticky or mushy.
For the Bowl
- Place half the sushi rice in each bowl. Add the remaining ingredients around the rice in the bowl and top with the Yum Yum Sauce.