Easy Salmon Sushi Bowl Recipe: A Healthy 15-Minute Dinner 🍚

I have a confession to make. I absolutely love eating sushi, but I kind of hate making it. Rolling those little seaweed cylinders? It is stressful. The rice sticks to my fingers. The filling falls out. And usually, my kitchen looks like a disaster zone when I am done.

That is why I am obsessed with this Salmon Sushi Bowl Recipe. It is basically deconstructed sushi. You get all the amazing flavors—the tangy sticky rice, the rich salmon, the creamy avocado—without the stress of rolling. It is lazy cooking, but it tastes fancy.

🍣 Why You’ll Love This Recipe

Reason	Why It’s Great
No Rolling Required	Forget the bamboo mat. Just pile everything into a bowl.
Super Fast	You can have this on the table in about 15 to 20 minutes.
Totally Customizable	Don’t like cucumber? Leave it out. Love spice? Add more sauce.
Kid-Friendly	My kids love assembling their own bowls with ingredients they like.

🛒 Ingredients

Here is what you need to grab from the store. I kept it simple because nobody likes hunting for weird ingredients on a Tuesday.

Component	Ingredient	Quantity	Notes
The Fish	Salmon Fillet	2 filets (approx 1 lb)	Skinless is easier.
The Rice	Sushi Rice	1.5 cups (uncooked)	Short-grain white rice works best.
Rice Seasoning	Rice Vinegar	3 tbsp	Gives that classic sushi taste.
	Sugar	1 tbsp	To balance the vinegar.
	Salt	1 tsp	Just regular table salt.
The Veggies	Avocado	1 large	Sliced thinly.
	Cucumber	1/2 medium	Chopped into cubes.
	Edamame	1/2 cup	Shelled (frozen is fine).
The Sauce	Mayonnaise	2 tbsp	Japanese Kewpie mayo is best.
	Sriracha	1 tbsp	Adjust for heat level.
	Soy Sauce	1 tsp	For depth.
Garnish	Sesame Seeds	1 tbsp	Black or white.
	Green Onion	2 stalks	Finely chopped.
	Nori (Seaweed)	1 sheet	Snacked size, crumbled.

👩‍🍳 Step-by-Step Guide

Let’s get cooking. I will walk you through this. It is really straightforward.

Step 1: Get the Rice Going

Start with the rice because it takes the longest. Rinse your sushi rice with cold water until the water runs clear. This removes starch so it doesn’t get too gummy. Pop it in your rice cooker or pot with water (usually a 1:1 ratio). Press start.

Step 2: Season the Rice

While the rice cooks, mix the rice vinegar, sugar, and salt in a small cup. Stir it until the sugar dissolves. When the rice is done, pour this mixture over it while it is still hot. Fluff it gently with a fork. This is what makes it taste like “sushi” rice and not just plain white rice.

Step 3: Prepare the Salmon

You have two choices here. You can eat it raw (sashimi style) ONLY if you bought “sashimi-grade” fish. But I usually cook mine just to be safe and easy.

Cut the salmon into bite-sized cubes. Heat a pan with a little oil. Toss the cubes in. Sear them for about 2-3 minutes until they are golden but pink inside. Add a splash of soy sauce at the end for flavor.

Step 4: Chop the Veggies

While the salmon cools slightly, slice your avocado. I like thin slices, but chunks work too. Chop the cucumber. Thaw the edamame if it is frozen (a quick rinse in warm water does the trick).

Step 5: Make the Spicy Sauce

In a small bowl, mix the mayonnaise and Sriracha. I like to add a tiny drop of sesame oil if I have it, but that is optional. Taste it. If you want more fire, add more Sriracha.

Step 6: Assemble the Bowl

Now for the fun part. Scoop a big bed of sticky rice into your bowl. Place the cooked salmon on one side. Arrange the avocado, cucumber, and edamame around it. Make it look pretty!

Wait till you see the secret ingredient for extra tip to make the recipe perfect

Step 7: The Final Touch

Drizzle that spicy mayo all over the top. Don’t be shy. Crumble the Nori seaweed sheet over the bowl. Sprinkle with sesame seeds and green onions. Done!

⏳ Time, Servings & Nutrition

Prep Time	Cook Time	Total Time	Servings	Calories
10 Minutes	10 Minutes	20 Minutes	2-3 Bowls	~550 kcal

🔪 Kitchen Tools Needed

You don’t need fancy Japanese knives for this. Just the basics.

• Rice Cooker or Pot: To cook the grains perfectly.
• Sharp Knife: For cutting the salmon and veggies nicely.
• Small Bowl: To mix up that spicy mayo sauce.
• Frying Pan: If you are cooking the salmon (which I usually do).

🤫 The Secret Ingredient

Okay, are you ready? The secret to making this taste exactly like a restaurant bowl is Kewpie Mayonnaise.

You might think all mayo is the same. It is not. Kewpie is a Japanese mayonnaise made with only egg yolks, not the whole egg. It is richer, creamier, and has a savory flavor that regular American mayo just doesn’t have. It creates that authentic “umami” taste in the spicy sauce. You can find it in the Asian aisle of most supermarkets. Look for the soft squeeze bottle with the red cap.

📝 Recipe Notes

Here are some swaps you can make if you are missing something.

If you don’t have…	You can use…
Sushi Rice	Jasmine rice or Brown rice (it won’t be as sticky though).
Salmon	Canned tuna mixed with mayo, or cooked shrimp.
Edamame	Corn kernels or sliced carrots.
Sriracha	Chili flakes or just plain soy sauce.
Nori Sheets	Furikake seasoning (it has seaweed in it).

🏥 Health Benefits

This isn’t just tasty; it is actually good for you.

• Omega-3s: Salmon is packed with healthy fats that are great for your brain.
• Fiber: The avocado and edamame add a nice fiber boost to keep you full.
• Protein: Between the fish and the beans, you get a solid amount of protein for muscle repair.

🥗 Serving Suggestions

This bowl is pretty much a full meal on its own. It has carbs, protein, and veggies. But if you want to make it a feast, here are some ideas:

• Miso Soup: A warm cup of miso soup is the classic side dish.
• Green Tea: Hot or iced green tea cuts through the richness of the salmon.
• Gyoza: Some steamed dumplings on the side never hurt anyone.

📦 Storage and Reheating

Okay, usually sushi doesn’t save well. But since this is a bowl, you have options.

Don’t skip the storage trick — it’s at the end of the post

If you have leftovers, store the ingredients separately if possible.

• The Rice: Keep it in an airtight container.
• The Salmon: Store in the fridge for up to 2 days.
• The Avocado: This turns brown fast. Eat it fresh. Do not try to save sliced avocado unless you drown it in lime juice.
• Reheating: When you want to eat it again, microwave the rice and salmon until warm. Then add the cold veggies and sauce. Do not microwave the avocado or cucumber. That tastes weird.

❌ Common Mistakes to Avoid

1. Using Long Grain Rice: Do not use Basmati rice. It is too dry and fluffy. You need short-grain rice so it clumps together.
2. Overcooking the Salmon: Salmon cooks very fast. If you cook it too long, it gets dry and chalky. It should still be a little tender in the middle.
3. Forgetting the Rice Seasoning: If you skip the vinegar and sugar mix, the rice will taste bland. That seasoning is what makes it “sushi.”

❓ FAQs

Q: Can I use raw salmon?

A: Only if you buy “sashimi-grade” fish from a trusted fishmonger. Supermarket fish meant for cooking is not safe to eat raw. When in doubt, just pan-sear it.

Q: Can I make this vegan?

A: Yes! Swap the salmon for crispy tofu or marinated mushrooms. Use vegan mayo for the sauce.

Q: Is this gluten-free?

A: Mostly yes. But check your Soy Sauce. Regular soy sauce has wheat. Use Tamari instead to be 100% gluten-free.

Q: Can I eat the rice cold?

A: Sushi rice is actually meant to be eaten at room temperature or slightly warm. Fridge-cold rice is hard and unappetizing.

💭 Final Thoughts

I really hope you give this Salmon Sushi Bowl a try. It has saved me on so many busy nights when I craved takeout but didn’t want to spend the money. It is fresh, filling, and makes you feel good after eating it. Plus, it looks so colorful that you will definitely want to take a picture of it.

If you make it, maybe add your own twist. Throw in some mango or maybe some crispy onions. That is the beauty of a bowl recipe—there are no rules. Happy cooking!