Easy Salmon “Sushi” Bowls

Jump to Recipe
Tamari-glazed salmon, rice, avocado, cucumber salad, and other sushi bowl ingredients in a large bowl

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!

Green onion, pickled ginger, fresh ginger and garlic, cucumber salad, avocado, salmon, water, rice vinegar, tamari, and other ingredients for making salmon sushi bowls

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:

Cubed salmon marinating in a ginger garlic tamari marinade

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

Perfectly browned cubes of salmon in a cast iron skillet

A super crunchy cucumber salad joins the party for major freshness and flavor!

Bowl of our Asian-inspired smashed cucumber salad recipe

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.

Pouring rice vinegar over a saucepan of sushi rice

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!

Salmon sushi bowl with tamari-glazed salmon, avocado, green onion, seaweed, cucumber salad, pickled ginger, and rice

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

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!

Close up shot of salmon, cucumber, rice, and green onion on a fork

Easy Salmon “Sushi” Bowls

Savory salmon “sushi” bowls with a crunchy cucumber salad! All the satisfaction of sushi without finding sushi-grade fish or assembling rolls. Just 9 ingredients!
Author Minimalist Baker
Overhead shot of a salmon sushi bowl
5 from 10 votes
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 (generous servings)
Course Entree
Cuisine Dairy-Free, Gluten-Free, Japanese-Inspired
Freezer Friendly No
Does it keep? 1-2 Days



  • 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


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
  • Wasabi


  • 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.


*Prefer a vegan version? Try our Vegan Sushi Bowls with Ginger Marinated Tofu.
*Nutrition information is a rough estimate calculated without optional ingredients.

Nutrition (1 of 4 servings)

Serving: 1 sushi bowl Calories: 616 Carbohydrates: 56 g Protein: 44.5 g Fat: 23.9 g Saturated Fat: 4.1 g Polyunsaturated Fat: 4.7 g Monounsaturated Fat: 4.8 g Trans Fat: 0 g Cholesterol: 77 mg Sodium: 1360 mg Potassium: 1094 mg Fiber: 4.8 g Sugar: 5.4 g Vitamin A: 305 IU Vitamin C: 8 mg Calcium: 107 mg Iron: 2.4 mg

Did You Make This Recipe?

Tag @minimalistbaker on Instagram and hashtag it #minimalistbaker so we can see all the deliciousness!

If you love this recipe...

Get Our Fan Favorites eBook Here!

Reader Interactions

Leave a Comment & Rating!

Have a question? Use ctrl+f or ⌘+f on your computer or the "find on page" function on your phone browser to search existing comments! Need help? Check out this tutorial!

My Rating:

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Deanna, we prefer the salmon and rice to be warm, but even cold it would be delicious :)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Jodi, we liked wild sockeye in this recipe, but found it can get a little dry! We preferred wild king salmon.

  1. Meredith says

    This was delicious! First time using pickled ginger, and it was so good! Will definitely be making this again!

  2. Janet says

    Made the sushi bowl with cucumber salad and we both loved
    It!! Next time I would probably toast the sesame seeds. That’s because I love the nutty salty taste.
    Thank you once again for a great recipe!! 😀

  3. Carolyn says

    A delicious meal with the cucumber salad and the extras you suggested. Prepared exactly as per your recipe except for plain jasmine rice instead of sushi rice with rice vinegar. Will definitely make again for the family

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Carolyn. We are so glad you enjoyed it! Next time, would you mind leaving a star rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

  4. Julie says

    What a great recipe! I was not able to use all the ingredients (wasabi, pickled ginger) and it was still very good. I followed the instructions and the rice came out great. I made the smashed cucumber salad and it was so good! Will definitely make this again. I added some cabbage and carrot slaw that I needed to use up.

  5. Beth Schweigert says

    So so delicious!! I had made coconut rice the night before so I just ended up using that and it was honestly so good. This will now be a weekly staple in our house. So easy and so yummy!

  6. Hannah says

    I made this dish for my family (including a very picky 14 year old and two year old) and they both LOVED it! The marinade for the salmon was so delicious and easy! This is going to be a staple for our family dinners

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you and your family enjoyed it, Hannah. Thanks so much for the lovely review! xo

  7. Maneesha says

    This was delicious! No need to go to a restaurant for sushi bowls anymore! Thank you for this great recipe!

  8. Jane says

    Salmon was fantastic! I’m not at all a fan of cucumber but it was a perfect compliment with the salmon and rice. Added to the list!

  9. Deanne says

    This salmon was so good! I wanted really easy, so I just ate it with steamed broccoli, microwave brown rice, avo, and sriracha. It was so filling and delicious! Great recipe, as usual!

  10. nancy says

    looks amazing! making for family this weekend. Any suggestions for the vegans in the family? tofu with the same marinade?

  11. Sherry says

    I made this tonight following the recipe almost exactly. The only deviation was because my salmon was a 3/4 lb piece with skin, so I cooked it whole and broke it apart for serving.
    The bowl was delicious!! I enjoyed smashing the cucumber for the salad, it was a great way to blow off stress. I served it with avocado, sliced green onion and pickled ginger.
    This recipe was an easy and delicious way to change up our salmon routine. Thanks for all the great inspirations MB, I foresee this becoming a regular in our house!

  12. Susan says

    This is a great bowl idea and easy to scale for one serving but what I especially love about salmon sushi is the texture of the raw salmon. Cooked salmon just isn’t the same “fish”! But cooked salmon is yummy too and I look forward to making this.

  13. Joe says

    Hi, I do follow you and thank you for using the term “Sushi” meaning “Rice” I know some get confused when they go out. I myself! love salmon sashimi! Being diabetic is difficult enough, no sushi for me. The bowl looks wonderful. I am a retired chef and had my own restaurant.