Salmon Sushi Bowls

These Salmon Sushi Bowls have all of the flavors you love about a sushi roll all piled up into a bowl and drizzled with spicy mayo and eel sauce! This easy salmon bowl is loaded with flavor!

Salmon Sushi Bowls | chefsavvy.com

Salmon Sushi Bowls

We love making sushi at home but it can be time consuming and difficult to do. This salmon sushi bowl solves the problem! It is easy to throw together with no fancy rolling or slicing like regular sushi.

This sushi rice bowl is loaded with flavor and tastes just like a salmon sushi roll. The bowl is loaded with homemade seasoned sushi rice, pickled carrots, sliced cucumber, avocado and salmon. The salmon gets seared over high heat to get a golden brown crust on the outside. Then it get’s brushed with eel (unagi) sauce then transferred to the oven to finish cooking. The bowl then gets drizzled with a homemade spicy mayo and eel sauce. The spicy mayo makes the bowl. It’s creamy, tangy and spicy. It’s the perfect topping for the salmon bowl.

This sushi bowl is perfect for lunches or weeknight dinner! You can make a keto sushi bowl by replacing the white rice for cauliflower rice.

How to make a Deconstructed Sushi Bowl

  • Make the sushi rice: I always start by rinsing off my rinse. This helps the rice from getting gummy and clumping up. Next boil according to the package instructions. After rice is cooked spread onto a baking sheet lined with parchment and allow to cool. Use the reserved liquid from the carrots and drizzle it on top of the rice. Sprinkle with toasted sesame seeds.
  • Pickle carrots: In a medium bowl whisk together rice vinegar, sugar, and salt. Add in carrots and allow them to soak for 15 minutes (or while you are preparing the rest of the dish).
  • Cook the salmon: Preheat oven to 400 degrees.
  • Spicy Mayo: In a small bowl whisk together mayonnaise, Sriracha and sesame oil. Set aside until you are ready to serve.
  • Assembly: To assemble start by diving the rice between two bowls. Top with pickled carrots, sliced cucumbers, avocado and salmon. Drizzle with spicy mayo and a drizzle of eel sauce, if desired. Serve immediately and enjoy!

Homemade Sushi Rice | chefsavvy.com

Variations

Use whatever fruit or veggies you have on hand! I also like to add:

  • Mangos
  • Shrimp
  • Imitation Crab or Crab Stick
  • Radish
  • Edamame
  • Nori (Seaweed)
  • Wasabi
  • Pickled Ginger
  • Tofu
  • Green Onions

How to store sushi bowls

Since the salmon is cooked this sushi bowl recipe stores really well in the refrigerator for up to 4 days. They make great make ahead lunches.

If I don’t have eel sauce what can I use?

Eel sauce also known as unagi sauce can be made at home if you don’t have it on hand. Here’s a great recipe for Homemade Eel sauce!

Sushi Bowl | chefsavvy.com

Here are more Easy Salmon Recipes to try!

 

Salmon Sushi Bowls

5 from 1 vote
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 2

These Salmon Sushi Bowls have all of the flavors you love about a sushi roll all piled up into a bowl and drizzled with spicy mayo and eel sauce! This easy salmon bowl is loaded with flavor!

Ingredients

Salmon Sushi Bowls

  • 1 tbsp olive oil
  • 2 (6 oz.) salmon filets
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1/4 tsp chili powder
  • 1 large cucumber, cut in half then sliced
  • 1 avocado
  • 2 tbsp eel sauce, plus more for drizzling if desired

Pickled Carrots

  • 1 large carrot, julienned
  • 1/4 cup rice vinegar
  • 1/4 cup sugar
  • 1/4 tsp salt

Sushi Rice

  • 1 cup uncooked white rice
  • 1 tsp toasted sesame seeds

Spicy Mayo

  • 1/4 cup mayonaise
  • 1 tbsp Sriracha
  • 1/2 tsp sesame oil

Instructions

Pickled Carrots

  1. In a medium bowl whisk together rice vinegar, sugar, and salt. Add in carrots and allow them to soak for 15 minutes (or while you are preparing the rest of the dish).

  2. After 15 minutes strain out carrots and reserve liquid for seasoning the rice. Set aside.

Sushi Rice

  1. Rinse the rice under lukewarm water until the water runs clear. Add rice to a saucepan and cook according to package instructions.

  2. After rice is cooked spread onto a baking sheet lined with parchment and allow to cool. Use the reserved liquid from the carrots and drizzle it on top of the rice. Sprinkle with toasted sesame seeds.

Spicy Mayo

  1. Whisk together mayo, Sriracha and toasted sesame oil in a small bowl and set aside.

Salmon

  1. Preheat oven to 400 degrees.

  2. Season salmon with salt, pepper, and chili powder.

  3. Heat oil in a large oven safe skillet over high heat.

  4. Sear salmon on both sides until golden brown and caramelized on the outside 1-2 minutes. Remove from the heat.

  5. Brush each piece of salmon with eel sauce and bake for 7 minutes or until the salmon is fully cooked (140 degrees).

Assemble

  1. To assemble start by diving the rice between two bowls.

  2. Top with pickled carrots, sliced cucumbers and avocado.

  3. Top with salmon and drizzle with spicy mayo and a drizzle of eel sauce, if desired. Serve immediately and enjoy!

Recipe Notes

*Nutrition facts does not include spicy mayo*

Nutrition Facts
Salmon Sushi Bowls
Amount Per Serving
Calories 697 Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 3g19%
Cholesterol 1mg0%
Sodium 628mg27%
Potassium 899mg26%
Carbohydrates 114g38%
Fiber 10g42%
Sugar 29g32%
Protein 10g20%
Vitamin A 6362IU127%
Vitamin C 17mg21%
Calcium 69mg7%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Main Course
Cuisine: Asian
Keyword: Healthy Dinner, Salmon Sushi Bowl

 

 

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  • Kai

    I just made this with tofu (to save a little money hehe) and it was absolutely delicious! Made the eel sauce myself and was so excited to learn it was so simple. I’ll definitely have to make this again.

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