Easy Salmon “Sushi” Bowls

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.

How to Make Salmon “Sushi” Bowls

These EASY salmon “sushi” bowls come together with just three required components, plus a few optional add-ons to step up the sushi vibes! Here’s what’s needed:

Salmon with a gingery, garlicky, tamari-sesame glaze

Sushi rice

Gingery Smashed Cucumber Salad (or sliced cucumber + carrots to keep it simple)

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

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!

Ingredients

SALMON

3 Tbsp tamari (or soy sauce // ensure gluten-free as needed)

2 Tbsp toasted sesame oil

2 Tbsp rice vinegar

1 Tbsp ginger, grated or finely minced (a 1-inch piece yields ~1 Tbsp or 9 g)

Two cloves garlic, grated or finely minced

1 tsp maple syrup

1/2 tsp red pepper flakes (optional // for heat)

1 1/2 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

1 cup dry sushi rice (or sub-short-grain white or brown rice and increase water)

1 1/4 cups water

1 tsp rice vinegar

One large avocado, thinly sliced

Two stalks of green onion (scallions), thinly sliced

One small package of seaweed snack chips or nori sheets crumbled into a “sprinkle.”

Sesame seeds

Pickled ginger

Wasabi

Instructions

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.

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 the rice steam with the lid on for 10 minutes.

Once your rice is cooking, make the Gingery Smashed Cucumber Salad and prep your desired toppings.

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).

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 wasabi.

Best enjoyed fresh, but leftovers can be stored separately in the refrigerator for up to 1-2 days. It’s not freezer-friendly.