Salmon Sushi Bowls Recipe

this is a picture of a sushi bowls with pickled onions and radish, salmon, avocado and a green onion garnish with a side of spicy sriracho mayo

Salmon sushi bowls with roasted salmon, rice, crunchy vegetables, and spicy mayo. An easy 30-minute dinner that also works beautifully for meal prep.

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Prep Time: 15

Cook Time: 15

Total Time: 30

Servings: servings

Calories: 565kcal

Author: Ruth Truett

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

The amount of quick pickled veggies you want is up to you. If you want a large, full jar of the quick pickles, use an entire onion and as many radishes as will fit in a large glass jar with a lid. The water/vinegar ratio is still one to one. After you fill the jar with the thinly sliced red onion and radish, fill halfway with vinegar and halfway with the water. I always make extra because these are so good on so many things!

Nutrition

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