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This recipe for quick and easy Salmon Sushi Bowl is the perfect weeknight dinner. Imagine sticky seasoned sushi rice, cubes of silky salmon tossed in a sriracha-lime dressing, finished with a zingy fresh lime drizzle, edamame, and scallions (spring onions). These salmon sushi rice bowls are so delicious and take no time at all to get on the table.
Table of Contents
Below you’ll find a fail-safe hero recipe (a zesty, sriracha-mayo salmon sushi bowl), a step-by-step sushi rice technique, safe handling advice for raw fish, and make-ahead strategies so you can enjoy restaurant-quality bowls at home any night of the week.
Why you will love this recipe
- This easy recipe is nutritious and balanced. Salmon offers protein and healthy fats!
- It works for weekday lunches, dinners, or meal prep.
- You can customize the salmon bowls by swapping toppings or sauces based on what’s in your fridge.
Ingredients
- Sushi-grade salmon – It is really important that you use sushi-grade salmon for this recipe, so that it is safe to eat it raw. Always choose sustainably sourced fish, if you can.
- Fresh ginger – The sharpness of the ginger adds a zing here, but you could also use sushi ginger.
- Sushi rice – While I love sticky sushi rice in this recipe, any rice works. Sometimes I use the little microwave packets of sticky rice if I’m feeling lazy, but making it from scratch is delicious.
Substitutions and variations
Cooked salmon – If you are a little uneasy with raw salmon, you can cook it. I would chop it up, fry it, and then add the sauce afterward. Or you could roast a whole salmon fillet at 428°F (220°C/200°C fan) for 8–10 minutes, then flake it up, dress it with the sauce, and cover with the lime drizzle.
Other sauces you could try:
- Classic spicy mayo: 3 tbsp Kewpie mayo + 1 tbsp sriracha.
- Soy-ginger glaze: 2 tbsp soy sauce + 1 tsp grated ginger + 1 tsp honey.
- Furikake & sesame seeds: for crunch and umami
How to make easy salmon sushi bowls
Here’s a quick visual guide — the full recipe with exact measurements is below.
ONE: Dice the salmon into small cubes.
TWO: In a large bowl, combine the diced salmon, cilantro (coriander), chives, and ginger. Stir in sriracha, Kewpie mayonnaise, sesame oil, and honey until the fish is evenly coated.
THREE: Whisk together lime juice, sriracha, fish sauce, honey, and chili oil until smooth. Set aside.
FOUR: Then assemble the bowls. Divide the seasoned sushi rice between serving bowls. Arrange cucumber, edamame, and spring onion neatly on top. Spoon the spicy salmon mixture into the center.
Tips from Margie’s kitchen
- Preparing Raw Salmon Safely: If you’re using raw fish, safety is essential.
- Keep refrigerated until ready to dice, and consume within 24–48 hours.
- Buy sushi-grade or sashimi-grade salmon from the fishmonger, ideally.
- Making the cucumber salad: It’s optional, but I like to chop up the cucumber, avocado, and scallion (spring onion) into a small dice and season with lime, soy, and sesame for an added layer to these quick salmon sushi rice bowls.
Frequently asked questions
You can use frozen salmon, but it must be sushi-grade frozen salmon. I wouldn’t eat a large pack of frozen salmon from the supermarket raw, for example. Sushi-grade is important!
Yes, as long as you store the sushi-grade salmon properly, you can absolutely eat it at home, and it’s super delicious!
The salmon sushi mix really is best eaten fresh, ideally on the day you buy the raw sushi-grade salmon. If you do have any left over, you can place it in an airtight tupperware and keep it in the fridge for up to 24 hours.
The sushi rice keeps in the fridge for 3 days in an airtight container.
Other recipes you might enjoy
If you like these quick salmon sushi rice bowls, you’ll also love making my Spicy Salmon Bowls. Good for when you only have salmon to cook, and not raw salmon, which can be a bit of a treat! Try my Salmon Crudo, Ahi Tuna Salad, or Crispy Rice Paper Rolls with Spicy Tuna if you do love sushi and raw fish.
Easy Healthy Recipes
Teriyaki Salmon Bowl with Mango Avocado Salad
Weeknight Supper
Crunchy Salmon Roll (in a bowl)
Easy 30 Minute Meals
Spicy Salmon Bowl
If you tried these Quick Salmon Sushi Bowls or any other recipe on the site, please do leave a rating or comment and let us know how it went!
Quick Salmon Sushi Bowls
Ingredients
For the sushi rice:
- 17.6 oz sushi rice, about 2 1/2 cups
- 2 tbsp rice vinegar
- 1 tsp sugar
- Pinch of salt
For the salmon:
- 1.1 lb fresh sushi-grade salmon, diced
- 1 handful fresh cilantro (coriander), finely chopped
- 1 tbsp chives, finely chopped
- 2 tsp fresh ginger, finely grated (or use Japanese pickled ginger for a sweeter kick)
- 1 tbsp sriracha hot sauce
- 1 tbsp Kewpie Japanese mayonnaise, add a little more if needed – it should coat the fish without being overly creamy
- 2 tsp sesame oil
- 1/2 tsp honey
For the lime drizzle:
- Juice of 1 large lime
- 2 tbsp sriracha hot sauce
- 1 1/2 tbsp fish sauce
- 1 tbsp honey
- 1 tsp chili oil
To serve:
- 1/2 cucumber, diced
- 5.25 oz edamame beans, about scant 1 cup; cooked and cooled
- 2 scallions (spring onions), finely sliced
- 1 lime, cut into wedges
- 1 avocado, diced
Instructions
- Rinse the sushi rice in cold water until the water runs clear. Cook according to packet instructions. While still warm, stir through rice vinegar, sugar, and a pinch of salt. Allow to cool to room temperature.
- In a large bowl, combine the diced salmon, cilantro, chives, and ginger. Stir in sriracha, Kewpie mayonnaise, sesame oil, and honey until the fish is evenly coated.
- Adjust seasoning if needed – add more mayo for creaminess or sriracha for extra heat. Chill until ready to serve.
- Whisk together lime juice, sriracha, fish sauce, honey, and chili oil until smooth. Set aside.
- Optional, but I like to make a quick salad with the veggies too. Add the diced cucumber, avocado, and scallions to a bowl. Squeeze over some lime juice, a dash of soy, and some sesame oil. Mix together. Otherwise, this is still delicious just with the chopped veggies in the bowl!
- Then assemble the bowls. Divide the seasoned sushi rice between serving bowls. Add the cucumber avocado salad on top (or just sprinkle with chopped cucumber, avocado, and scallion). Spoon the spicy salmon mixture into the center.
- Drizzle with the lime sauce and garnish with lime wedges on the side. Serve immediately.
Notes
Make-ahead and storage
To store: The salmon sushi mix really is best eaten fresh, ideally on the day you buy the raw sushi-grade salmon. If you do have any left over, you can place it in an airtight tupperware and keep it in the fridge for up to 24 hours. Make ahead: The salmon can be chopped up and tossed with the sauces/dressing 2 hours ahead of time, but make sure you re-cover it and place it back in the fridge. Remove when ready to eat.Quick tip
Sushi-grade salmon: Don’t attempt this recipe without sushi-grade salmon, please! They have a different preparation to ensure no germs/parasites so that it’s safe to eat totally raw.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
