This salmon sushi bowl features cooked salmon smothered in fresh cucumber, avocado, and green onions served over rice with a sriracha mayo sauce. With only 10 simple ingredients, this unfussy throw-together recipe is perfect for lunches and weeknight dinners.
This sushi bowl will satisfy sushi cravings with almost no prep time and at a super affordable price!
Salmon Sushi Bowls are a year round favorite for lunches and weeknight dinners! This recipe is easy to customize to your preferences with fresh or canned salmon or tuna, or even edamame for a vegan version.
For more quick Asian-inspired weeknight dinners, check out my Thai Chicken Soup, Five Spice Chicken, Easy Stir-Fry Sauce, Pork Green Curry, Rice Paper Rolls, Vietnamese Noodle Salad with Chicken, Baked Peanut Sauce "Stir Fry", and Spam Musubi Bowl.
For more seafood and easy salmon recipes, check out my Shrimp Stir-Fry, Salmon Quinoa Bowl, Baked Salmon Cakes, Blackened Shrimp Tacos, and Dairy Free Shrimp Scampi.
How to make it
Ingredient Notes + Substitutions
Only 10 simple ingredients are needed to make this easy Salmon Sushi Bowl.
- salmon - I usually pan fry or bake the salmon when making salmon sushi bowls. You can substitute raw sushi grade salmon, canned salmon or tuna, fried or boiled eggs, or edamame for vegan.
- rice - You can cook white or brown rice in a rice cooker or on the stove using the package instructions. Use sushi rice or another short grain white rice for the most authentic taste.
- seasoned rice vinegar - This ingredient is optional but adds a nice pop of flavor and a touch of acidity to this recipe. I use Maruka Seasoned Rice Vinegar.
- soy sauce - Gluten-free soy sauce, gluten-free tamari, or coconut aminos (for soy-free) can all be substituted for soy sauce in this recipe.
- sriracha - Huy Fong is the most popular sriracha brand and it is gluten-free. However it is not vegan because of how the sugar is processed. For vegan and gluten-free sriracha, I recommend Yellowbird Sriracha Hot Sauce.
- wasabi powder - Wasabi powder is optional and you can also add wasabi on the side. I like to add it to the sauce using this gluten-free wasabi powder
You also need a medium cucumber, a ripe avocado, mayonnaise, sesame oil, and lemon juice to make this recipe.
See the recipe card for a full list of ingredients with quantities.
Variations
Make this Salmon Sushi Bowl recipe vegan or gluten-free with these variations.
- Vegan - Use edamame instead of salmon and pick a vegan Srirracha brand like Yellowbird to make this sushi bowl vegan.
- Gluten-free - Use gluten-free soy sauce or gluten-free tamari. Regular soy sauce is not gluten-free!
Step-by-Step Instructions
Learn how to make Salmon Sushi Bowls in 3 easy steps!
- Season the rice: Add the seasoned rice vinegar to the cooked rice and gently mix together. Split the rice between two large serving bowls.
- Assemble the bowls: Top the rice with the cooked salmon, cucumber, and avocado, dividing the amount between the two serving bowls.
- Make the sauce: To a medium glass jar, add the mayonnaise, soy sauce, sriracha, sesame oil, lemon juice, and optional wasabi powder. Seal the jar tightly with a lid and shake until well-mixed. Alternatively, you can add the sriracha mayo ingredients to a bowl and whisk together thoroughly. Drizzle the sauce over the salmon sushi bowls and enjoy!
Expert tips
Make an amazing Salmon Sushi Bowl every time with these expert tips!
Make it your own.
Switch the cooked salmon with raw sushi grade salmon or other sushi fish or fried or boiled eggs. Make it vegan with tofu or edamame, use quinoa instead of rice, and add vegetables of your choosing - this sushi bowl is very versatile!
Double the sriracha mayo sauce recipe.
While this recipe makes plenty of sriracha mayo sauce for two bowls, we often find that we like to make the same thing the next day with leftover ingredients. Often on day two, I use fried eggs in place of salmon.
Add toppings.
They're not necessary, but toppings add extra flavor, texture, and nutrients! Some of my favorites are sesame seeds, sliced green onion, pickled ginger, and nori sheets torn into bite-sized pieces.
Recipe FAQ's
Here I answered some frequently asked questions about this Salmon Sushi Bowl recipe. Don't see your question? Leave it in the comments at the end of this post and I'll answer within two business days.
Store leftover Salmon Sushi Bowls in an airtight container in the refrigerator for up to 1 day. You can also store individual ingredients for up to 3 days and assemble just before eating, which is what I recommend for best taste and texture.
For a sushi bowl that's most similar to real sushi, use a short grain sushi rice. You can also pick another short grain white rice if sushi rice isn't available.
I usually pan fry or bake the salmon when making salmon sushi bowls. You can also use raw sushi grade salmon.
Related easy seafood and salmon recipes to consider...
Looking for more easy seafood and salmon recipes like this Salmon Sushi Bowl? Check these out:
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📖 Recipe
Salmon Sushi Bowl
Ingredients
Sushi Bowl
- 1 ½ cups cooked white or brown rice
- 2 teaspoons seasoned rice vinegar , optional but recommended
- 2 servings cooked salmon , or substitute raw sushi grade salmon, canned salmon or tuna, or edamame for vegan
- 1 medium cucumber , roughly chopped
- ½ medium avocado , sliced
Sriracha Mayo Sauce
- 1 tablespoon Mayonnaise
- 1 ½ tablespoon soy sauce , gluten free soy sauce, or coconut aminos (for soy-free)
- 1 teaspoon sriracha
- ¼ teaspoon sesame oil
- 1 teaspoon lemon juice
- ¼ teaspoon wasabi powder (optional) or paste, I use this gluten-free wasabi powder
Instructions
- Season the rice: Add the seasoned rice vinegar to the cooked rice and gently mix together. Split the rice between two large serving bowls.
- Assemble the bowls: Top the rice with the cooked salmon, cucumber, and avocado, dividing the amount between the two serving bowls.
- Make the sauce: To a medium glass jar, add the mayonnaise, soy sauce, sriracha, sesame oil, lemon juice, and optional wasabi powder. Seal the jar tightly with a lid and shake until well-mixed. Alternatively, you can add the sriracha mayo ingredients to a bowl and whisk together thoroughly. Drizzle the sauce over the salmon sushi bowls and enjoy!
Brittany says
My boyfriend and I have been making these every week! They're so easy and I love the sushi sauce. We usually use canned tuna because it's easy but I want to try cooked salmon or some sushi-grade fish from the market!