Salmon Sushi Bowl

A salmon sushi bowl with cooked salmon smothered in fresh cucumber, avocado, and green onions served over rice with a sriracha mayo sauce

Course Dinner, Meal, Lunch

Cuisine Gluten-free, Dairy-free

Keyword Salmon Sushi Bowl, Deconstructed Sushi Bowl

Prep Time 10

Total Time 10

Servings servings

Calories 416kcal

Author Jamie

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!

Notes

Optional garnishes: Sesame seeds, sliced green onion, pickled ginger, and nori sheets torn into bite-sized pieces all make impressive and delicious toppings for this sushi bowl.

Storage: 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.

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!

Less spicy: Swap the Sriracha with honey or agave syrup for a sweet sesame dressing without the spiciness.

Cooking while traveling? Gluten-free soy sauce alone can be used as a dressing, canned tuna or salmon works perfectly, instant rice or microwavable rice or quinoa cups can be used as a base.

Nutrition