These Salmon Sushi Bowls are the perfect easy weeknight dinner! Featuring soy-ginger marinated broiled salmon, fluffy sushi rice, creamy avocado, crisp cucumber, and crunchy nori, these deconstructed bowls are PACKED with flavor. A drizzle of spicy sriracha mayo and a sprinkle of sesame seeds bring it all together for a delicious, homemade sushi experience – no rolling required!
These Salmon Sushi Bowls are pulling me out of my weeknight dinner rut. I’m all for a good bowl meal, and these fit the bill every time. Simple marinated salmon, short grain rice tossed with a little rice vinegar and sugar for that classic sushi rice experience, and ALL the toppings. The components can be prepped ahead of time for a super quick dinner, or even meal-prepped! Very customizable too. I often add a drizzle of this stuff because it’s just too good.
These delicious salmon sushi bowls start with a soy-ginger marinated salmon.
All you need for the marinade:
- soy sauce
- rice wine vinegar
- toasted sesame oil
- garlic
- ginger
- honey
It’s simple but packed with flavor, and you only need to marinate for 20-30 minutes! I like to broil my salmon for this recipe, but it would be lovely pan-seared or grilled as well.
No salmon sushi bowl is complete without the sauce, or the toppings!
The quick sriracha mayo is just that – quick! Mayo, sriracha, rice wine vinegar, soy sauce, and honey get whisked together to create a perfectly drizzle-able sauce for these bowls.
My personal favorite toppings for these bowls:
- quick sriracha mayo, of course
- diced avocado
- sliced cucumber
- crushed nori sheets
- sesame seeds
- scallions
- this sauce
The sky is the limit with these bowls – feel free to add whatever toppings you love!
Here’s a quick rundown on how to make these salmon sushi bowls:
- Marinate the salmon. Soy sauce, rice vinegar, sesame oil, garlic, grated ginger, and honey come together to infuse tons of flavor into our salmon filets.
- Make the rice. I like to use short-grain white rice to keep with the sushi theme. I add rice vinegar and a little sugar to the rice after it’s finished cooking as well.
- Make the sauce. Mayo, sriracha, rice vinegar, soy sauce, and honey!
- Prep your toppings. Diced avocado, sliced cucumber and scallions, crushed nori sheets, and sesame seeds. You can even toast your sesame seeds if you’d like!
- Cook the salmon. I like to broil it for 8-10 minutes, but you can pan-fry or grill it if you’d like.
- Assemble! A fluffy bed of sushi rice, a salmon filet, a pile of sliced cucumbers, a handful of diced avocado, a sprinkle of scallions and sesame seeds, and a hefty drizzle of sriracha mayo. Perfection!
If you love these salmon sushi bowls, you will also love:
Lemon Chickpea Pasta with Salmon, Broccoli, and Sun-dried Tomato
Grilled Salmon with Marinated Zucchini Greek Salad
Blackened Salmon Tostadas with Cilantro Pepita Sauce
Blackened Salmon Tacos with Blood Orange Avocado Salsa
Dill Salmon Salad with Grilled Garlic Bread
Mojo Salmon Bowls
Salmon Caesar Salad Rice Bowls
And don’t forget to share a photo on Instagram and tag me @spicesinmydna if you make this recipe! Nothing makes me happier than seeing what you create in the kitchen!
Salmon Sushi Bowls
These Salmon Sushi Bowls are the perfect easy weeknight dinner! Featuring soy-ginger marinated broiled salmon, fluffy sushi rice, creamy avocado, crisp cucumber, and crunchy nori, these deconstructed bowls are PACKED with flavor. A drizzle of spicy sriracha mayo and a sprinkle of sesame seeds bring it all together for a delicious, homemade sushi experience - no rolling required!
Ingredients
For the salmon
- 2 salmon filets (about 3/4 - 1 lb.)
- 2 tablespoons soy sauce
- 1 tablespoon rice wine vinegar
- 1 tablespoon toasted sesame oil
- 2 cloves garlic, finely chopped
- 1 tablespoon freshly grated ginger*
- 1 tablespoon honey
For the sushi rice
- 1 cup short grain white rice, rinsed
- 1 1/4 cups water
- 1 teaspoon kosher salt
- 1 tablespoon rice wine vinegar
- 2 teaspoons sugar
For the sriracha mayo
- 1/4 cup mayonnaise
- 2 tablespoons sriracha
- 1 teaspoon rice wine vinegar
- 1 teaspoon soy sauce
- 1 teaspoon honey
- pinch of salt
For the toppings
- diced avocado
- sliced cucumbers
- crushed nori sheets
- thinly sliced scallions
- sesame seeds
Instructions
Begin by marinating the salmon. To a shallow dish, add the soy sauce, rice wine vinegar, sesame oil, garlic, ginger, and honey. Whisk to combine. Place the salmon in the dish, flipping it back and forth in the marinate to coat. Cover with plastic wrap and place in the fridge for 20-30 minutes while you prep the rest of the meal.
Make the rice. Add the rice, water, and salt to a rice cooker or pot. Cook according to package directions. Once rice is finished cooking, fluff with a fork, then add the rice wine vinegar and sugar and stir to combine.
While the rice is cooking, make the sriracha mayo. In a small bowl, whisk together the mayonnaise, sriracha, rice wine vinegar, soy sauce, and honey until smooth. Season to taste with salt and additional sriracha or honey if you want extra kick/sweetness. Set aside.
Preheat your oven's broiler to high, and position the oven rack in the upper third of the oven. Place the salmon on a foil-lined rimmed baking sheet. Broil the salmon for 8-10 minutes, or until salmon is cooked to your liking, and top is golden brown and caramelized.
Assemble the bowls. Place a mound of the sushi rice in a bowl, and top with a salmon filet. Add diced avocado and sliced cucumber, sprinkle with the crushed nori sheets, sesame seeds, and scallions, and finish with a healthy drizzle of the sriracha mayo.
Recipe Notes
*The ginger paste in a tube you can find in the produce section will work here as well!
*As mentioned in the post, I like to add this sauce to my bowls too! Totally optional but extra delicious.
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