July 7, 2022

Salmon Sushi Bowl

If you're like me, maybe you crave sushi a bit too often for your wallets liking. Because good sushi isn't cheap, and bad sushi isn't good, it can definitely get expensive. But, you can make your own version of sushi at home with these spicy salmon sushi bowls. It's not the exact same thing as sushi, I know, but it will do the trick as it has all the same components you love about sushi: sushi grade salmon, seasoned sushi rice, soy sauce, veggies, and spicy mayo. Once you have the rice cooked and seasoned, these salmon sushi bowls come together in no time.

Shayne and I love having sushi night at home, quite often. We'll prepare the sushi rice, roll the sushi, torch some (aburi sushi is SO good) and it's delicious.

But then I thought, why not put all the components of sushi together but make it easier. Because rolling sushi isn't exactly easy (for me at least), I'm still learning.

Enter salmon sushi bowls!

salmon sushi bowls

Why You'll Love This Salmon Sushi Bowl

  • Super easy to throw together.
  • Very flavourful and hits many of the flavour notes: sweet, salty, sour, umami.
  • Cost effective alternative to ordering sushi.
  • Customizable to suit your tastes and preferences (see substitutions below).


For the rice sushi bowls, here's what you'll need.

When it comes to the toppings, feel free to use any or all of the following:

salmon sushi bowls

How to Make Sushi Rice

When it comes to making sushi rice, it's all about seasoning the rice, and of course the rice itself. Sushi rice is the most traditional.

I've used short grain brown rice here because I was out of sushi rice, and it definitely works for these bowls.

In terms of making perfect sushi rice, I follow the instructions from make my sushi, it always turns out perfectly in terms of cooking and seasoning the rice. If you are making sushi, this is the best method for making it.

However, for these bowls, because the rice doesn't have to hold together the same way as it does for sushi rolls, I use the following method.

  • start with 3/4 cup short grain rice (this will yield about 1 1/2 cups cooked rice).
  • always rinse the rice very well, until the water runs clear.
  • add the rice to a small pot and then add 1 1/2 cups water.
  • cover the pot with a lid and bring to a boil.
  • once the rice is boiling, reduce the heat and simmer for about 11 to 12 minutes, until the water is just absorbed.
  • when it's done cooking, remove the pot from the heat source and let it steam for ten minutes with the lid on.
  • remove the lid, fluff the rice with a fork and add to a bowl.

Make the rice seasoning:

  • while the rice is cooking, in a small saucepan, combine the vinegar, sugar and salt and stir over low heat, just until the sugar dissolves.
  • Remove from the heat and pour over the warmed rice once it's cooked and fluffed, stir and set aside.

Now you have some perfectly seasoned rice and it's time to assemble these salmon sushi bowls!

salmon sushi bowls

How to Make Salmon Sushi Bowls

Making the rest of the salmon sushi bowl is super easy. Here's what to do:

  • have all the veggies chopped
  • have the edamame cooked and seasoned
  • cube or slice the salmon
  • prepare the toppings you'll be using
  • make some spicy mayo for drizzling: you only need mayo and sriracha. Mix the two together using as much or as little sriracha as you like.
salmon sliced on cutting board

What type of salmon to use

Choose sushi-grade or sashimi type of salmon if serving this raw. Always be sure to ask if you are unsure.

You can find sushi grade salmon at most well stocked fish shops, I get mine from a fish shop here in Toronto at St. Lawrence market because it's super close to me and always really fresh and delicious.

If you can't source safe, sushi or sashimi types of salmon, use another type of salmon and cook it. It will still be delicious, even if not served raw.

sushi grade salmon on cutting board


This recipe is customizable in so many ways. Feel free to adjust and substitute as needed.

  • no rice: although, I personally can't stand cauliflower rice (LOL), feel free to substitute with that if you need/want to.
  • gluten-free: be sure to use tamari.
  • no soy: use coconut aminos and omit the edamame.
  • switch the veggies up to what you have on hand or to something you prefer: shredded carrots, sautéed greens and shredded cabbage are different options.
salmon sushi bowls

Are Sushi Bowls Healthy?

Absolutely they are, and also super delicious too!

  • Salmon is a great source of healthy fat, including omega-3's which have a range of health benefits and is something that can be lacking in the standard American diet.
  • Rice is a great, naturally gluten-free grain that is easily digested.
  • Lots of veggies add extra fibre and nutrients, such as avocado (more healthy fat!), cucumber, microgreens and radish.
  • Nori is also a high mineral rich food and adds flavour as well.
  • These salmon sushi bowls also hit so many flavour notes and are sure to leave you feeling satiated and satisfied. That's an important element to any healthy lifestyle IMO.
salmon sushi bowls

Other Seafood Recipes to try

If you make these salmon sushi bowls please share with me, by tagging me on Instagram or leave a comment and/or review below. I truly love seeing and hearing form you!

This post contains affiliate links, which means I may receive a small commission at no extra cost to you. I only share products and services I have personally used and love. Disclosure here.

Salmon Sushi Bowl

All the amazing parts of sushi, in a bowl. These delicious and easy salmon sushi bowls are perfect for an easy dinner or lunch whenever the sushi cravings hit.




For the sushi bowls:

  • 1 1/2 cups freshly cooked short grain rice (sushi rice or short grain brown) (3/4 cup dry rice)
  • 2 tbsps rice vinegar
  • 1 1/2 tsps sugar (granulated white or coconut sugar)
  • 1/2 tsp kosher salt
  • 1 1/2 cups frozen edamame in pods
  • 1/2 tsp toasted sesame oil
  • 2 tsps tamari
  • 1 tsp lime juice
  • 6 ozs sushi grade salmon, cubed or sliced
  • 1 Avocado, sliced
  • 2 small radish, sliced thin
  • 1/4 cucumber, sliced in quarters

For garnish:

  1. Set aside the warm cooked rice in a medium sized bowl and cover. In a small saucepan, combine the vinegar, sugar and salt and stir over low heat, just until the sugar dissolves. Remove from the heat and pour over the warmed rice, stir and set aside.
  2. Bring a large pot of salted water to a boil. Pour in the edamame and cook for four to five minutes, drain and set aside in a bowl.
  3. Pour the sesame oil, tamari and lime juice into the bowl with the edamame and stir to combine.
  4. Assemble the bowls: divide the rice into each bowl, and add the edamame, salmon, avocado, radish and cucumber.
  5. Garnish with any of the options and drizzle extra tamari/soy sauce over the salmon. Finish with spicy mayo. Enjoy!


Cook the sushi rice ahead of time and then reheat before serving.

For rice cooking instructions, see the blog post for more details.

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