Quick Salmon Bowls (Sushi Style)

salmon bowls with sushi rice, lime and spring onion.

A fresh, vibrant and punchy sushi bowl layered with sushi rice, crunchy veg, and a spicy salmon topping, finished with a zesty lime drizzle.

Prep Time10

Cook Time20

Total Time30

Course: Easy Dinner Recipes

Cuisine: Japanese-inspired

Servings: servings

Ingredients

For the Salmon:

500 g fresh sushi-grade salmon diced
1 handful fresh 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
½ tsp honey

For the Lime Drizzle:

Juice of 1 large lime
2 tbsp sriracha hot sauce
1½ tbsp fish sauce
1 tbsp honey
1 tsp chilli oil

To Serve:

300 g sushi rice
2 tbsp rice vinegar
1 tsp sugar
Pinch of salt
½ cucumber diced
150 g edamame beans cooked and cooled
2 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, coriander, 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 chilli oil until smooth. Set aside.
Optional but I like to make a quick salad with the veggies too. Add the diced cucumber, avocado, spring onions 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, avo and spring onion). Spoon the spicy salmon mixture into the centre.
Drizzle with the lime sauce and garnish with lime wedges on the side. Serve immediately.

Notes

Scroll up for a step by step guide on how to make salmon sushi bowls.

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 in an airtight tupperware and keep 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 back in the fridge. Remove when ready to eat.

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