Fish & Seafood

Salmon Sushi Bowls

Deconstructed sushi bowls featuring miso-marinated salmon, seasoned sushi rice, and fresh toppings. Quick to assemble and fully customisable with your favourite garnishes.

By Ricky Robinson Updated January 9, 2024

If you fancy sushi but don't want to mess about with rolling, these salmon sushi bowls are spot on. Everything you love about sushi, served up in a bowl without the fuss.

The salmon gets a quick marinade in miso, sesame oil, soy sauce, lime, and fish sauce. Umami-packed and full of flavour, it cooks in minutes in the oven. The sushi rice follows the traditional method—washed, soaked, and then seasoned with rice wine vinegar, sugar, and salt for that proper sushi rice taste.

The beauty of a sushi bowl is you can top it with whatever you like—avocado, kimchi, pickled onions—everything adds something different.

It's a straightforward recipe that brings the joy of sushi to your table without any complication.

Salmon Sushi Bowls recipe image
Salmon Sushi Bowls

Perfect for a quick dinner or a lazy weekend when you want something fresh and flavourful. The salmon cooks through in about eight to ten minutes, keeping it moist and tender. You can use shop-bought kimchi and pickled onions to save time—no need to make everything from scratch.

The toppings are where you can get creative. Diced avocado adds creaminess, kimchi brings a spicy tang, and pickled red onions give a sharp bite. Finish with sliced spring onions, fresh coriander, and red chilli for a bit of heat and colour. The contrast between the warm rice, rich salmon, and cool, crisp toppings makes each mouthful interesting. It's one of those meals that feels special but comes together quickly, and you can easily adjust the toppings to suit what you have in the fridge.

Salmon Sushi Bowls

Avocado Salmon Sushi rice
Total Time 1 hr 25 min
Servings 2 servings
Calories 650 cal
Protein 38g

Ingredients

Equipment Needed

  • Wooden Spoon
  • Oven
  • Saucepan
  • Small Roasting Dish

Instructions

  1. 1
    Begin by preparing the rice. Wash several times until the water runs clear, then soak in 275ml of cold water for up to one hour.
  2. 2
    Put the salmon into a small roasting dish with a snug fit, whisk the marinade ingredients together and pour the liquid over the salmon. Cover and leave for 30 minutes, and in the meantime preheat your oven to 200°C.
  3. 3
    Turning your attention back to your rice, cover the saucepan with a lid and bring to the boil over a medium heat. When it starts to boil stir the rice with a wooden spoon, then pop the lid on and simmer slowly on the lowest heat for 8-10 minutes until the water has been absorbed. Turn the heat off and leave the rice covered.
  4. 4
    Next, place the salmon in the oven for 8-10 minutes.
  5. 5
    Prepare the seasoning for the rice, by mixing the vinegar, sugar and salt together in a cup. Fold into the cooked rice.
  6. 6
    The salmon will be perfect when it is just cooked through. Remove the salmon skin and flake the fish into bite size chunks.
  7. 7
    Divide the rice into two serving bowls, add the flaked salmon and other toppings. I've gone for diced avocado, kimchi and pickled red cabbage. Sprinkle sliced spring onions, coriander and red chilli to serve.
Ricky Robinson - Recipe Author
Ricky Robinson

Home cook sharing delicious recipes with a focus on flavour and simplicity.

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Serving Suggestions

Serve immediately whilst the rice is still warm. Top with extra soy sauce, sesame seeds, or sriracha mayo for added flavour.

Variations

Try using tuna or cooked prawns instead of salmon. For a vegetarian version, use marinated tofu or crispy tempura vegetables.

Salmon Sushi Bowls

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