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salmon sushi bowl
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Salmon Sushi Bowl

These salmon sushi bowls are both healthy and irresistibly tasty. The avocado and salmon, mixed with delicious sushi rice is a huge hit.
Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Course: Main Course
Cuisine: Japanese
Keyword: avocado, salmon, Sushi
Servings: 2 people
Author: Laura


For the Salmon

  • 1 lb wild caught salmon fillet skin off
  • Salt

For the Sushi Rice

  • 2/3 cup sushi rice uncooked
  • 1 cup water
  • 1/4 tsp salt
  • 2 tbsp seasoned rice vinegar

For the Bowl

  • 1/2 medium cucumber cubed
  • 1/2 cup edamame beans cooked
  • 1 avocado sliced
  • 1/2 cup fried onions
  • 1 green onion chopped
  • 1/2 sheet of Nori cut into small strips
  • 1/4 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.