Quick and easy Sushi Bowls with roasted soy ginger salmon, wonderful pickled veggies, perfectly steamed rice, and a creamy spicy mayo are soon to be your next favorite!
They're simple to make, perfect for meal prep, and make a fantastic weeknight family dinner! They're full of amazing colors, flavors, and textures and everyone loves them!
Let's get started!
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For more quick and easy bowl recipes, try my Korean Beef Bowls, Taco Bowls, or my Spring Roll Bowls! They're all so good and so simple!
Pull Up A Chair and Let's Chat!
I love, love sushi. I could eat it daily. However, in my neck of the woods, it's not always as fresh or wonderful as it should be. We live very far from the ocean and fresh fish just isn't available. That's why my Sushi Bowls are so awesome. For this recipe, I'm gonna use salmon and roast it with a wonderful soy ginger glaze. It's a perfect option for people who don't have access to or simply don't like raw fish.
This recipe is also fantastic for meal prepping options. You can build bowls for the week and take them to work for a quick and easy lunch option. I make these Sushi Bowls for simple weeknight family dinners as well. Everyone can customize the add-ins and toppings and it's a win-win for us all!
What You'll Need
- Salmon Filets - Use your favorite. I explain my preference below and how to pick out the freshest salmon. No one need stinky fish!
- Garlic, Ginger, Rice Vinegar, Tamari, Honey - The wonderfully flavorful sauce the salmon roasts in.
- Cucumber - For that lovely fresh crunch!
- Avocado - Because they're delicious. Healthy fat and tasty!
- Red Onion, Radish - For the pickled veggies. Have fun with this and add any crunchy veggie you like.
- Green Onions - For that subtle oniony flavor. And, when you cut them on a bias, they look really pretty.
- Mayonnaise, Rice Vinegar, Tamari, Honey, Sriracha - For the sauce. A creamy, dreamy, slightly spicy sauce.
- Cooked White Rice
How To Make It
These Sushi Bowls are just as easy as can be. I'll give you a brief rundown here, but the specifics will live in the recipe card below. All you need to do is:
- Make the quick pickles.
- Roast the salmon.
- Make the sriracha mayo.
- Build your bowl.
That's it! Told ya it was easy!
Frequently Asked Questions
Is this Sushi Bowl Recipe gluten and/or dairy-free?
Both! No need to worry about either of those dietary recipes here! Just make sure you use certified GF tamari instead of soy sauce as soy sauce may contain wheat.
How do I check the salmon for freshness?
One of the first ways to check for freshness is with our eyes. Salmon should be bright pink/orange and evenly colored. It should not be pale or dull in anyway. The filets should be plump and vibrant and pleasing to the eye, not suspiciously gray and flat. A tasty salmon filet, is a beautiful salmon filet - even before it hits the oven.
The next way to test for the freshness of salmon is by smell. There should be no off-putting smell at all. Any murkiness coming from the fish is a sign that it has gone bad, and should be discarded immediately. There is no room for putrid salmon. Not now. Not ever.
Variations and Substitutions
- Sushi Grade Fish - If sushi grade fish is available in your area, simple dice it and toss with the soy ginger glaze.
- Other Veggies or Fruit- Add whatever veggies you like! Carrots, red bell pepper, even mango would be so good!
- Cooked Proteins - These bowls are great with roasted fish like salmon, but are great with cooked shrimp, too!
- Keep It Vegetarian - Forgo the fish altogether and add more veggies or even tofu!
- Rice/Noodles - Depending on my mood, I sometimes use rice noodles instead of rice. It's a delicious variation!
- To keep it low-carb, use a shirataki noodle or konjac noodle. They are fantastic!
Tips and Tricks
- If you're in a time crunch, use pre or par-cooked bagged rice.
- Let the salmon sit out in room temperature for about 30 minutes before cooking to ensure even roasting.
- Make the pickled veggies at least 30 minutes before you're ready to enjoy.
- Serve it hot or cold!
- A note and opinion about salmon. I highly suggest getting the salmon filets from the fish monger or the seafood counter at the grocery store. I have never in my life found a frozen, packaged salmon filet I thought was worth using. I'll even go so far as to say I think the frozen, individually packaged salmon filets are gross. Buy your salmon fresh for the very best result.
How To Make Rice: A Fail-Proof Method
I use a simple white long grain rice for my bowls. If you want, sushi rice would be fantastic. You can read here for more about how to do that.
However, making white long grain rice is so easy, but I do have a method that will ensure it turns out great every time. First of all, rinse the rice until the water becomes clear. This keeps the rice from getting gummy.
Add one cup of rice and two cups of water or broth to a medium saucepan. When I'm making rice for an Asian-inspired dish, I'll add a teaspoon of toasted sesame seeds and a teaspoon of toasted sesame oil as well. Bring the water and rice to a boil, cover, and drop the heat to low. Allow the rice to cook for 20 minutes without peaking under the lid. No touchy-touchy!
After 20 minutes, remove the lid, fluff the rice with a fork, and enjoy!
Sushi Bowls Recipe
Equipment
Ingredients
Quick Pickled Veggies
- red onion, thinly sliced
- radish, thinly sliced
- rice vinegar
- water
The Salmon
- 3-4 (4 oz) salmon filets
- 3 tablespoon tamari or soy sauce
- 1 tablespoon rice vinegar
- 2 cloves garlic, minced
- 2 teaspoon fresh ginger, grated
- 1-2 tsp honey
- 1 teaspoon chili crisp optional
The Spicy Mayo
- ½ cup mayonnaise
- 2-3 tablespoon sriracha more or less per your heat preference
- 1 tablespoon rice vinegar
- 1 tablespoon tamari or soy sauce
- 1 teaspoon honey more or less per your preference
The Sushi Bowls
- 2 cups cooked white rice
- 2-3 Persian cucumbers, sliced
- 1 avocado, sliced
- green onion, Furikake, sesame seeds for serving
Instructions
Quick Pickled Veggies
- Add sliced red onions and thinly sliced radish to a glass jar with a lid. Fill the jar halfway up with rice vinegar and then fill the rest of the way up with water. See note below.
The Salmon
- In a small mixing bowl, whisk the tamari, rice vinegar, ginger, garlic, honey and optional sriracha/chili crisp together. Spoon or brush it over the salmon filets.
- Roast the salmon in a preheated 400° oven for 12-15 minutes depending on your doneness preference.
The Sriracha Mayo
- Mix the mayo, sriracha, rice vinegar, and tamari together in bowl. Add a little honey for a touch of sweet, and if you like it spicier, add more sriracha!
Building the Bowl
- Start with a base of rice. Add a layer of salmon next. Top with the avocado, cucumber, and quick pickles.
- Drizzle with the spicy mayo and garnish with sesame seeds, Furikake, and thinly sliced green onion. Enjoy!
Notes
Nutrition
Storage and Reheating Instructions
I prefer storing leftovers in the fridge in separate containers. When ready, simply build your bowl to your specifications and enjoy. The leftovers will stay good in the fridge for up to 3 days.
Rice tends to dry out in the fridge, so keep that in mind. After 3 days, it'll be pretty crunchy. You could also use other grains like quinoa which will last a bit longer.
Thank you!
If you guys make this Sushi Bowls, be sure to leave a comment and/or give this recipe a rating! I absolutely love to hear from you all and always do my best to respond to each and every one of your comments!
I am so incredibly happy that you are here! I hope you try my Sushi Bowls recipe and fall in love with it. If you make this recipe, please share and tag me on Instagram, Facebook!
Happy Cooking!
-Rufus
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Erin B says
These are so good! We love sushi, but wanted something we could do at home. Did some with salmon and some with shrimp. The sauce is perfect! 10/10 will be making it again.