Today we’re introducing a mouthwatering new Dish on Fish recipe: Salmon Sushi Bowls! These bowls are just bursting with healthy ingredients—flaky salmon, nutty brown rice, rich avocado—you’ll feel like you are at your favorite poke place! Whether you’re a sushi fan, salmon lover or simply a busy Seafoodie looking for quick and nutritious meals, give these bowls a try. You’ll be amazed how easy it can be to make a scrumptious sushi bowl at home!
Bowls are still having a moment and we aren’t mad. It’s such an easy way to serve seafood with so many different flavors and textures, all in one dish. You can swap in ingredients based on what you have on hand—or set up a bowl-making station and let your family customize to their liking. The possibilities are endless!
Our Salmon Sushi Bowl is all about recreating what you love about sushi—fish, rice, nori, ginger—in a low-maintenance dish (no rolling required!). This recipe uses salmon baked with a soy glaze. Couple that with some creamy avocado, and you get a double dose of mood-boosting omega-3s. The brown rice provides extra protein and fiber while cucumber and carrot add some pleasing crunch. Sesame, sriracha and rice wine vinegar give these bowls authentic, sushi bar flavor. And now for a surprise ingredient: mango! This tangy-sweet fruit provides a refreshing contrast to the salty, sour and savory elements in this dish, balancing the complex flavors nicely. And, we recommend not skipping the roasted seaweed snack—you’ll understand once you take a forkful of this bowl.
Best of all, putting these bowls together is a snap! While the salmon and rice are cooking, you can slice up the fruit and veggies and whisk together the sriracha-mayo. Then, pile up the ingredients, drizzle with dressing and enjoy! Just 30 minutes from hungry to yum!
Salmon Sushi Bowl
Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes
- 1-1½ pounds salmon
- 1 teaspoon olive oil
- 1 teaspoon soy sauce or gluten-free tamari sauce
- 1 teaspoon sesame seeds, plus more for garnish if desired
- 4 cups quick-cooking or frozen brown rice, cooked
- ¼ cup light mayonnaise
- 2 teaspoons sriracha sauce
- 2 teaspoons rice vinegar
- 1 avocado, sliced
- 2 cucumbers, sliced
- 2 carrots, grated
- 1 mango, peeled and diced
- 2 green onions, sliced
- 4 sheets of nori or roasted seaweed snack, sliced into thin wraps
- 3-4 tablespoons pickled ginger (optional)
- Preheat oven to 425 F. Place salmon on parchment-lined baking sheet, drizzle with olive oil, soy or tamari sauce and sesame seeds. Bake until salmon is cooked through, about 12-15 minutes.
- While salmon is cooking, cook rice according to instructions and prepare sriracha-mayo dressing. To prepare dressing, mix mayonnaise, sriracha sauce and rice vinegar in a small bowl; whisk well to combine.
- When salmon is finished cooking, flake salmon in chunks. Then, divide rice evenly amongst bowls, top with cooked salmon, avocado, cucumbers, carrots, mango, green onions, seaweed and ginger (if using). Drizzle with sriracha-mayo dressing and garnish with a few more sesame seeds, if desired.
Parchment paper, small bowl, baking sheet, spatula, small whisk, cutting board, knife