15 Minute Sesame Salmon Sushi Bowl

You can have this sesame salmon sushi bowl prepped and ready in just 15 minutes for the perfect quick and easy lunch! It’s filled with sesame soy sautéed salmon, tangy pickled veggies, fresh avocado, and roasted seaweed sheets combining all of the delicious sushi flavors you love into a filling bowl.

 

You Will Love This

• The flavors are amazing! Bite-sized pieces of salmon are sauteed in a delicious sesame soy sauce mixture that coats the fish beautifully – adding just the right amount of umami flavor. Then it’s paired with sticky sushi rice, quick pickled veggies, creamy avocado, and seaweed! Lastly, it’s drizzled with a creamy sesame sauce that ties all the delicious flavors together.
• If you loved this salmon rice bowl recipe, be sure to check out my:
  • 30-Minute Sushi Casserole
  • 25-Minute Sesame Noodle Salad
  • Easy Vegan Dumplings
  • Easy Greek Salmon Bowl

Ingredients and Substitutions

• Salmon – A good, fresh salmon should not smell like fish. I opt for wild caught over farmed when possible and remember that frozen salmon can be just as good as fresh! I love to get my sockey salmon from ButcherBox!
• Seasme Oil – Sesame oil has a great nutty flavor that accentuates the other flavors beautifully. You can use olive oil in its place but you’ll miss out on a TON of flavor!
• Soy Sauce – I typically opt for low-sodium soy sauce but regular will work just fine.
• Garlic – I like to mince fresh garlic for the best flavor but garlic powder would work in its place. Try 1/2 a teaspoon or so.
• Ginger Paste – Fresh ginger adds a ton of flavor, but it can be a bit of a pain to mince finely and no one wants to bite down on a big chunk of ginger! So I like to use this ginger paste. It’s got just the right amount of flavor and it’s paste-like consistency blends right in with the other ingredients.
• Sushi Rice – Most grocery stores sell sushi rice – it’s a short grain white rice. Check the cooking instructions on your package. Different brands call for different amounts of water.
• Seasoned Rice Vinegar – This is going to give the rice that signature sweet tangy sushi rice flavor. Opt for seasoned rice vinegar instead of just plain rice vinegar for the best flavor.
• Pickled Veggies – My quick pickled veggie recipe adds some delicious crunch to this sushi bowl and takes just minutes to throw together!
• Nori Sheets – Nori is dried seaweed that comes in sheets. You can typically find this in the International Foods section at the grocery store or at our local Asian market. For this bowl I like to use those little roasted seaweed snack sheets – they are the perfect size to easily cut into strips.
• Furikake – Furikake is a fantastic and absolutely delicious blend of toasted sesame seeds, nori, salt, and sugar that makes the perfect topping and seasoning for this sushi bowl. Look high and low for it, because it’s worth having on hand to make these sushi bowls and once you try it you’ll want to add it to everything!
• Kewpie Mayo – Unlike American mayonnaise, kewpie mayo uses just egg yolks (instead of whole eggs) to create more of a custard-like texture and a rich in flavor. Honestly, we don’t even buy regular mayo because kewpie mayo is just better on everything!

Instructions

Sauté bite-sized salmon pieces in sesame oil in a large skillet over medium-high heat.

Add soy sauce, garlic, and ginger to the pan and reduce heat to medium-low. Simmer gently for 2-3 minutes.

Assemble bowls with rice, pickled carrots and cucumbers, sliced avocado, seaweed, and seared salmon. Add mayo, soy sauce, and sesame oil to a small bowl or measuring cup and whisk until well combined. Drizzle soy mayo sauce over the bowls, sprinkle with Furikake, and enjoy!

Tips

• Make your own pickled vegetables! My quick pickled veggies recipe is super easy to throw together and adds a ton of tangy flavor to this salmon rice bowl. You can prep them in advance and keep them in the fridge for snacking so throwing these sushi bowls together will take just minutes! The recipe works best with carrot, cucumber, and radish.
• Make sure the salmon is cut into large bite sized pieces (about 1″ or so) to ensure that the salmon doesn’t overcook and dry out in the pan. Small pieces of salmon will cook quickly which means they’ll dry out quickly too. So opt for larger chunks of salmon and just let them kiss the pan before adding the sauce!
• If you’re looking for a traditional sushi rice recipe, check out this one! Shihoko shares her tried and true recipe for sushi rice and also her tips for making it perfectly every single time!
• If you prefer a spicy mayo with your sushi bowl, combine equals parts kewpie mayo and sriracha for a sriracha mayo!
• If you want to make this into a vegan sushi bowl, replace the salmon with extra-firm pressed, cubed tofu instead and skip the kewpie mayo sauce!

FAQ

Make-Ahead, Storage, and Reheating

• Make-Ahead: You can make this salmon bowl ahead of time as part of weekly meal prep, or have everything ready to go a day before you want to assemble the bowl and eat. It’s very adaptable and a great make-ahead option.
• Storage: Store salmon sushi bowl leftovers in an airtight container in the fridge for 3-4 days.
• Reheating: Pop the bowl in the microwave for a few seconds until the fish and rice are warmed. I don’t recomend put the veggies in the microwave as they are meant to be eaten cold. Then drizzle with the soy mayo sauce and sprinkle with Furikake!

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