Salmon Sushi Bowls
Salmon sushi bowls are a quick and easy dinner everyone can assemble to fit their personal preferences. These easy salmon bowls are a fantastic way to use up your leftovers.
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We love Asian style meals in our house.
And we enjoy going out for sushi.
Though not all of us love the idea of real, raw sushi.
However, my sushi bowls with salmon use cooked salmon but still give you the same flavors you expect from the real deal.
You’ve got it all- rice, fish, veggies, spicy sauce.
It’s every bit as yummy as going out but for a fraction of the cost.
Ingredients
To make this you’ll need:
- Rice– Cooked jasmine rice. You could also substitute basmati or sushi rice.
- Seasoned rice vinegar – To give it that quintessential sour taste.
- Salmon– 4 ounce filets, cooked and warmed.
- Veggies– Sliced English cucumbers, shredded carrots, and a large thinly sliced avocado.
- Sriracha Cream Sauce ingredients– Mayo, Sriracha, and soy sauce. If possible, use Kewpie mayo instead of American mayo.
- Garnish- Thinly sliced seaweed sheets, sesame seeds, and toasted Panko breadcrumbs.
How to Make
This is so easy to throw together- especially if you have leftover rice or salmon.
To do it pour the seasoned vinegar over the cooked rice.
Microwave the rice for 25-30 seconds, just to heat through and give it a good stir.
Then, divide the rice evenly between four shallow bowls.
Top each bowl of rice with a piece of salmon, setting it on top of the rice in the center of the bowl.
Add a quarter of both the cucumbers and carrots to either side of the bowl.
Add a few slices of avocado.
Repeat with the other bowls or let your family put together their own.
Set them aside and make the cream sauce, by whisking together the mayo, sriracha, and soy sauce in a small bowl until smooth.
Drizzle an equal amount over each prepared bowl.
Sprinkle the toppings out evenly over the bowls as desired.
Serve immediately and enjoy.
Other Garnish Ideas
Part of the beauty of these bowls is you have an endless amount of garnish options. Other ideas include:
- wasabi
- pickled ginger or red onion
- cilantro
- fried egg
- furikake seasoning
- wonton strips or crispy chow mein noodles
- other meats: crab meat, real or imitation, and shrimp are some of our favorite additions
While I often serve these pre-assembled to my family because it’s easier, I love serving them buffet style when I have the time.
I sit out various bowls filled with all the different topping options, and different meats and veggies. All I serve them is the basic wide bowl with seasoned rice in the bottom.
Everyone loves when it’s build your own Asian bowl night! And believe it or not, my kids turn into much more adventurous eaters when they do it themselves.
Storing Leftovers
I don’t recommend storing leftover assembled sushi bowls.
For best results store leftover rice and fish separately in airtight containers in the fridge. And don’t store leftover fish you have already reheated once.
Then reheat in the microwave and serve with fresh veggies and garnish.
Tips and Tricks
- This recipe is a great way to use up leftover steamed rice & also leftover salmon, crab, or shrimp and turn it into a delicious dinner another night.
- This recipe can be halved, or doubled, as needed.
- Let everyone assemble bowls to fit their individual preferences.
- You can spice up the cream sauce with more sriracha if you like things on the hotter side, and can omit it if it’s not to your liking.
- If you have an Asian grocer nearby, I highly recommend using Kewpie mayo in place of American versions. It tastes much better in this.
Other Asian Bowl Recipes You’ll Love
These salmon sushi bowls are a yummy way to enjoy the classic Japanese flavors at home. Make them with your leftover salmon or rice and enjoy a quick delicious dinner.
Looking for other Asian bowl recipes? Try these:
If you’ve tried these SALMON SUSHI BOWLS, or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Sushi Bowls with Salmon
Ingredients
- 3 1/2 cups cooked jasmine rice you can also use basmati or sushi rice
- 1/4 cup seasoned rice vinegar
- 4 4 oz salmon filets cooked & warmed
- 1 cup sliced English cucumbers
- 1 cup shredded carrots
- 1 large avocado thinly sliced
For The Sriracha Cream Sauce
- 3/4 cup mayo
- 1 tbsp sriracha
- 1/2 tsp soy sauce
For Garnishing
- seaweed sheets thinly sliced, for garnish
- sesame seeds for garnish
- toasted pankp bread crumbs for garnish
Instructions
- Pour the seasoned vinegar over your rice. Microwave the rice for 25-30 seconds, just to heat through. Stir to evenly combine.
- Divide the rice evenly between four shallow bowls. Spread the rice out a bit so it's in an even layer.
- Top each bowl of rice with a piece of salmon, setting it on top of the rice in the center of the bowl.
- Add 1/4 of both the cucumbers and carrots, to either side of the bowl. Add a few slices of avocado. Set aside.
To Make The Sriracha Cream Sauce
- In a small mixing bowl, whisk together the mayo, sriracha, and soy sauce until smooth.
- Drizzle an equal amount over each prepared bowl.
- Sprinkle the toppings out evenly over the bowls as desired.
- Serve immediately and enjoy.
Notes
- This recipe is a great way to use up leftover steamed rice & also leftover salmon, crab, or shrimp and turn it into a delicious dinner another night.
- This recipe can be halved, or doubled, as needed.
- Let everyone assemble bowls to fit their individual preferences.
- You can spice up the cream sauce with more sriracha if you like things on the hotter side, and can omit it if it's not to your liking.
- If you have an Asian grocer nearby, I highly recommend using Kewpie mayo in place of American versions. It tastes much better in this.
Nutrition
This post may contain affiliate links. As an amazon associate, I earn from qualifying purchases. See my full Disclosure Policy for details. As always, all opinions are my own.
