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.
Just 9 ingredients required, friends. Let us show you how it’s done!
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 required:
- Salmon with a gingery, garlicky, tamari-sesame glaze
- Sushi rice
- Gingery Smashed Cucumber Salad (or sliced cucumber + carrots to keep it simple)
Cubed salmon marinates in a gingery, savory, garlicky sauce before being cooked to caramelized perfection.
A super crunchy cucumber salad joins the party for major freshness and flavor!
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!
We hope you LOVE these salmon “sushi” bowls! They’re:
Quick & easy
& SO delicious!
These sushi bowls are easy enough for weeknights and impressive enough to serve to dinner guests! And while plenty filling on their own, they’d also pair well with our Spicy Stir-Fried Green Beans or Spicy Garlic Edamame (The Ultimate Appetizer!).
More Delicious Bowls
- Veggie Noodle Bowls with Almond Butter Tofu
- Grain-Free Burrito Bowls with Shredded Mexican Chicken
- Smoky Tempeh Burrito Bowls
- Crispy Miso Chickpea Bowls with Garlic Sesame Dressing
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!
Easy Salmon “Sushi” Bowls
- 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)
- 2 cloves garlic, grated or finely minced
- 1 tsp maple syrup
- 1/2 tsp red pepper flakes (optional // for heat)
- 1 ½ pounds salmon filets (~1 inch thick, skin removed and cut into 1-inch cubes // wild-caught when possible // king salmon for best flavor/texture)
- 1 cup dry sushi rice (or sub short-grain white or brown rice and increase water)
- 1 ¼ cups water
- 1 tsp rice vinegar
- 1 batch Gingery Smashed Cucumber Salad (or sub 1 cup each thinly sliced cucumber and carrots)
FOR SERVING optional
- 1 large avocado, thinly sliced
- 2 stalks green onion (scallions), thinly sliced
- 1 small package seaweed snack chips or nori sheets, crumbled into a “sprinkle”
- Sesame seeds
- Pickled ginger
- 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 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/or wasabi.
- Best enjoyed fresh, but leftovers can be stored separately in the refrigerator for up to 1-2 days. Not freezer friendly.
*Nutrition information is a rough estimate calculated without optional ingredients.