Salmon Roll Sushi Bowl

You can spend a lifetime mastering the art of making a sushi roll. When you don't have a whole lifetime to wait, try this quick and ultra-easy salmon roll sushi bowl.

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Salmon Roll Sushi Bowl

Sushi is a favorite in our house. Actually, it's usually a favorite out of our house. While we like to be adventurous in our home cooking, we tend to leave sushi to the pros.

Whether it's a fancy all-out Omakase or just a trusted grocery store California roll, sometimes it's nice to let someone else do the hard work. Not only does sushi take skill to prepare, it also has the finicky element of seafood, which is sometimes intimidating to handle at home.

That said, I think we've found a middle ground. This salmon roll sushi bowl lets us take our favorite sushi elements—fresh rice, crispy veggies, and mouthwateringly delicate fish—and bring them together in a simple way.

There's no crazy technical mastery required here, so you don't have to spend years as a sushi apprentice before giving this a go. Just take some simple steps to prepare your ingredients, cook a salmon fillet over a skillet, and assemble everything to prepare the ingredients.

Speaking of which...

Salmon Roll Ingredients

Here's what goes in this salmon roll sushi bowl:

Bowl Ingredients

• ½ cup white rice cooked (100 grams)
• 4 oz salmon cooked (4 oz)
• ⅓ cup avocado diced, (20 grams)
• ½ cup cucumber diced (75 grams)
• ¼ cup carrots shredded (25 grams)

Sriracha Mayo

• 1 tbsp light mayo
• ¼ tsp sriracha

Optional Ingredients: furikake, sesame seeds, soy sauce

Salmon Roll Substitutions

• The fish: You can use tuna or crab instead of salmon, here. As for the salmon itself, feel free to prepare on the grill or oven instead of the stovetop.
• The rice: For a low-carb option, use riced cauliflower in place of the rice. You can also use a different variety of rice (such as brown).
• The other stuff: You can mix and match other favorite veggies or change the suggested ratios!

How to make a sushi bowl

Decided you want to make this salmon roll sushi bowl? I don't blame you! Here's what's involved:

• Remove salmon from refrigerator for at least 10 minutes before cooking
• Pat salmon dry on both sides. Season with salt & pepper.
• Place a skillet, coated with high-smoke-point cooking spray, over medium-high heat
• Once heated, place salmon skin-side up into pan. Cook until salmon becomes opaque about ¾ up the side, around 4-5 minutes.
• Flip salmon skin side down and reduce heat to medium, Cook for about 6-7 more minutes and remove from heat. Let rest for 5 minutes before slicing.
• While salmon is resting, dice avocado and cucumber, if not already done, and shred carrots.
• In a small bowl, combine mayo and sriracha. Mix well.
• Assemble meal in a bowl: add rice (optional: splash of rice vinegar); top with salmon, avocado, cucumber, carrots. Drizzle sriracha mayo and use other optional toppings as desired.

Are sushi bowls hot or cold?

If you eat this sushi bowl right after making it, you'll have hot salmon, hot rice, and cool everything else. Personally, I like the variety of temperatures when I make it like this! However, this is a great candidate for meal prep (believe it or not), so I often end up eating it completely cold out of the fridge (more on that later).

What is a salmon roll made of?

At its most basic, a salmon roll involves raw (sushi-grade!) salmon, rice, and seaweed. There are nearly unlimited options for adding on to those basic ingredients, but that's usually what you're working with.

I used cooked salmon because I don't often find myself with the access or expertise to handle raw seafood—that's why I talked about leaving it to the pros! Not to say that you can't do that, but I'm not prepared to advise you on how to make that safely.

Do you cool salmon for sushi?

If you've had sushi before, you might be wondering how to make grilled salmon work in the context of sushi (or a sushi-adjacent thing like this salmon roll sushi bowl). As I mentioned already, I have enjoyed this dish both with hot salmon, fresh off the skillet, and cool salmon.

In general, food safety principles dictate that you should either eat this soon after it reaches a safe temperature or get it into the refrigerator for safe keeping.

Is sushi healthy to eat?

The culinary category of sushi comprises many different kinds of dishes. The question of whether sushi is healthy is kind of like asking "are snacks healthy"? Well, sometimes!

To simplify the nuance around the issue, most people asking this question are wondering about one (or both) of two things. The first centers around the safety/health benefits of eating raw fish, which is something that doesn't concern us for the kind of sushi bowl we're making here.

The second assumes the eater is okay with the raw fish and wonders how sushi might factor in to a "healthy" nutrition plan. Simple sushi, using quality ingredients, can be extremely macro-friendly, nutritious, and provide a host of other benefits. There are also types of sushi that can be a bit less nutritious. You can check out this resource from WebMD with an overview of the nutrition facts around common sushi ingredients.

How can I meal prep this recipe?

As written, the recipe makes one serving. Depending on how many servings you want to prepare, multiply the ingredient amounts by that number (except the avocado!) and split evenly into 4 air-tight containers.

My recommendation is to serve with fresh avocado whenever you plan to eat. Trust me—it's worth it!

More recipes from Jordo

Like this salmon roll sushi bowl? Try one of these other Jordo's World staples:

• Chicken Bacon Ranch Pasta Salad
• Chicken Caprese Pasta
• Healthy Chicken Enchiladas

Print Recipe

5 from 7 votes

Salmon Roll Sushi Bowl

You can spend a lifetime mastering the art of making a sushi roll. When you don't have a whole lifetime to wait, try this quick and ultra-easy salmon roll sushi bowl.

Prep Time5 mins

Cook Time1 min

Course: Main Course

Keyword: salmon roll, salmon roll sushi bowl, sushi bowl

Servings: 1

Calories: 452kcal

Author: Jordan Smith

Ingredients

Bowl Ingredients

• ½ cup white rice cooked (100 grams)
• 4 oz salmon cooked (4 oz)
• ⅓ cup avocado diced, (20 grams)
• ½ cup cucumber diced (75 grams)
• ¼ cup carrots shredded (25 grams)

Sriracha Mayo

• 1 tbsp light mayo
• ¼ tsp sriracha

Optional Ingredients: furikake, sesame seeds, soy sauce

Instructions

• Prepare rice according to your preferred method. If you don’t prepare veggies at this step, you’ll have to do it later.

To prepare salmon on stovetop:

• Remove salmon from refrigerator for at least 10 minutes before cooking
• Pat salmon dry on both sides. Season with salt & pepper.
• Place a skillet, coated with high-smoke-point cooking spray, over medium-high heat
• Once heated, place salmon skin-side up into pan. Cook until salmon becomes opaque about ¾ up the side, around 4-5 minutes.
• Flip salmon skin side down and reduce heat to medium, Cook for about 6-7 more minutes and remove from heat. Let rest for 5 minutes before slicing.
• While salmon is resting, dice avocado and cucumber, if not already done, and shred carrots.
• In a small bowl, combine mayo and sriracha. Mix well.
• Assemble meal in a bowl: add rice (optional: splash of rice vinegar); top with salmon, avocado, cucumber, carrots. Drizzle sriracha mayo and use other optional toppings as desired.

Notes

• Can use tuna or crab instead of salmon.
• Can prepare salmon on the grill, in the oven, or on the stovetop.
• For low-carb option, used riced cauliflower.
• This recipe is gluten-free & dairy-free.
• To meal prep: quadruple the ingredient amounts (except avocado!) and split evenly into 4 air-tight containers. Serve with fresh avocado.
• To track on MyFitnessPal search “Jordo’s World Salmon Roll in a Bowl”

Nutrition

Calories: 452kcal | Carbohydrates: 37g | Protein: 29g | Fat: 21g | Saturated Fat: 4g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 8g | Cholesterol: 76mg | Sodium: 216mg | Potassium: 757mg | Fiber: 3g | Sugar: 3g | Vitamin A: 289IU | Vitamin C: 16mg | Calcium: 5mg | Iron: 5mg

Use This Recipe in a Meal Plan