Quick Salmon Sushi Bowls

salmon bowls with sushi rice, lime and spring onion.

A fresh, vibrant, and punchy sushi bowl layered with sushi rice, crunchy veggies, 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

Author: Margie Nomura

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

US Customary - Metric

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