These salmon sushi bowls are an incredibly quick, easy and nutritious meal for busy nights. Gluten-free, dairy-free, soy-free.
Salmon sushi bowls, possibly one of the easiest recipes…ever?
Sometimes, I just need a really easy meal that comes together in as little time as possible. I’m sure you can relate.
Extravagant meals on nights where I’m super busy just aren’t my thing. If I’m tired, stressed or just not feeling well, I definitely don’t want to spend too much time slaving over the stove.
These salmon sushi bowls are fantastic for those type of nights because you can throw all the ingredients together in a matter of minutes.
As long as you have some cooked salmon and rice, the rest is literally just chopping up some veggies and tossing it all in a bowl. You don’t even have to heat it up!
Quick, easy and delicious. What isn’t there to love?
To start off, I thawed and cooked some salmon according to the directions. Once it was done cooking, I crumbled it into pieces. I also cooked some sushi rice, according to the package directions.
I really like the Lundberg sushi rice, since they are organic, and test for arsenic in their products.
All that is left after that is to chop or shred some carrots and cucumbers, cut up a few sheets of nori paper, add in some avocado, some sushi ginger (try to get the ones without food coloring or preservatives added!), and top it off with some sauce, sesame seeds, or wasabi.
How do I make this vegan?
You can simply omit the salmon, or you can cook up some marinated tofu or whatever else you enjoy and add it in!
I see you cooked the salmon, can I use raw fish instead?
Of course you can! For a more authentic sushi experience, raw fish is certainly the way to go. I however, do not recommend doing this with just any fish you find in the grocery store. Make sure you know the source of your fish, so you don’t get parasites.
You may also enjoy:
Salmon Sushi Bowls
- 16 oz salmon
- 2 cups raw sushi rice, cooked according to directions I really like the Lundberg brand (360 g)
- 2 medium cucumbers
- 4 large carrots
- 2 medium avocados
- 2 tablespoons sushi ginger
- 2 nori sheets, chopped into strips
- 4 teaspoons coconut aminos
- sesame seeds, green onions, wasabi, etc for topping
- Cook salmon according to directions (if frozen), or depending on size (if fresh).
- Cook rice according to directions. Allow to cool.
- Using a peeler, peel cucumbers and carrots into thin strips.
- Slice avocados into strips.
- Once the salmon and rice have cooled, scoop rice into a bowl and top with salmon. Alternatively, raw salmon can be used if properly sourced. I don't condone this for parasite reasons, but for those who know what they're doing, it can be a delicious option.
- Top with sliced cucumbers, carrots, avocado and sushi ginger. Sprinkle coconut aminos or another sauce of your choice, and top with sesame seeds, green onions or wasabi, if desired.