Buy Now → 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 sauteed salmon, tangy pickled veggies, fresh avocado, and roasted seaweed sheets combining all of the delicious sushi flavors you love into a filling bowl.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 4-6 servings 1x
- Category: Main Dish
- Method: Stove
- Cuisine: Asian, Japenese
Ingredients
Units
Scale
Salmon
- 1 lb. salmon, skin removed, diced into 1″ pieces (or larger)
- 1.5 tablespoons sesame oil
- 1/3 cup soy sauce
- 2 cloves garlic, finely minced
- 1 teaspoon ginger paste
Sushi Rice
- 1.5 cups uncooked sushi rice (makes about 4 cups when cooked)
- 2 cups water
- 1/4 cup seasoned rice vinegar
Bowl
- 1 cup pickled sliced cucumbers
- 1 cup pickled matchstick carrots
- 1 avocado, thinly sliced
- 2 sheets seaweed, cut into strips
- 1 tablespoon Furikake
Soy Sauce Mayo
- 1/4 cup Kewpie mayo
- 1 tablespoon soy sauce
- 1/2 teaspoon sesame oil
Instructions
- Cook sushi rice according to package instructions.
- Drizzle rice vinegar over the warm cooked rice and use a rice paddle or large spoon to gently incorporate the rice vinegar into the rice until well combined.
- Heat sesame oil in a large skillet over medium-high heat.
- Season salmon on all sides with salt and pepper.
- Add salmon to the pan and cook on all sides until a dark golden-brown crust forms.
- 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, cucumbers, carrots, avocado, seaweed, and seared salmon.
- Add mayo, soy sauce, and sesame oil to a small bowl and whisk until well combined.
- Drizzle soy mayo over the bowls, sprinkle with Furikake, and enjoy!
Notes
- 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!
