Salmon Sushi Bowl

Seared garlic-ginger salmon over brown rice, avocado, cucumber, nori in a bowl.
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Seared garlic-ginger salmon rests on a pillowy mound of steamed brown rice along with silky avocado, crisp cucumber slices and salty nori in this healthy salmon sushi bowl recipe. 

Sushi Bowls: Is It Sushi, or Is It a Bowl?  

What exactly makes this a salmon sushi bowl recipe, as opposed to a salmon rice bowl? Honestly, either monicker works just fine! But, because we were inspired to create this healthy sushi bowl by our love for salmon sushi rolls—the airy crispness of seaweed against the luxurious combo of salmon and avocado—we’re calling this a sushi bowl. 

It’s true that our sushi bowl recipe features cooked salmon, and salmon sushi rolls are typically built around raw salmon, but that’s OK! The word “sushi” does not actually mean “raw fish”, as many people assume. In fact, “sushi” refers to seasoned rice that is topped with something—usually fish (raw or cooked), egg or vegetables. Our sushi bowl rice is seasoned—although not in the traditional “sushi rice” way—with the delicious garlic-and-ginger sauce that the salmon is cooked in, and with a creamy, spicy drizzle of sriracha mayo. 

Seared garlic-ginger salmon over brown rice, avocado, cucumber, nori in a bowl.

Everything You Need Make The Best Ever Salmon Sushi Bowl 

This list looks long, but fear not! If you’ve got a decently-stocked pantry, we bet you’ve got these ingredients in your fridge and cupboard already: 

  • For the salmon: salmon fillets, sesame oil, rice vinegar, honey, soy sauce, garlic, ginger.
  • For the sushi bowl: brown rice, avocado, English cucumber (or regular in a pinch), nori (seaweed).
  • For the mayo: sriracha, mayo. 

How Do We Love Thee, Garlicky Salmon with Ginger? Let Us Count the Ways.

This quick and easy salmon cooking technique is not just reserved for sushi bowls—although it is particularly wonderful served this way. On a really busy night, you could easily make a lazy, 10-minute meal out of just this gingery, garlicky, Asian-inspired salmon and a big green salad. And now, let us count the reasons we love this Japanese seared salmon: 

  1. Warm, gentle ginger spice. Is there anything better than fresh ginger with fish? (No, the answer is no.) 
  2. Soy-sauce-y, umami-richness. Enough said. 
  3. Quick to cook! Have your fishmonger slice your salmon fillet into four even pieces, so that they’ll cook at the same rate. A quick sear on each side—about 90 seconds per side—and that fish is done. Six minutes is our kind of cooking time. 

How To Make Sriracha Mayo

Sriracha mayo is our new favorite condiment, and our DIY sriracha mayo recipe is as easy as they come. Drizzle it over this easy salmon rice bowl for a little hint of kick—and to counteract the virtuousness of the rest of the rice bowl’s ingredients—and slather any leftover sriracha mayo on tomorrow’s sandwich. Sriracha mayo is just as basic as it sounds. You’ll need: 

  • Mayonnaise. Its rich creaminess helps to cool the heat of the sriracha. 
  • Sriracha. Fiery spicy zing. 
  • Rice vinegar. This is the “secret” ingredient—slightly sweet, mild rice vinegar thins the sriracha and mayo sauce, making it extra drizzly and perfect for pouring over your salmon bowl. 

How To Make Salmon Rice Bowls: 

Salmon sushi bowls are more about assembling than cooking, which means they’re perfectly suited to accommodate a huge variety of dietary preferences and restrictions. Whether you’re entertaining or just making Tuesday dinner for your family, lay out the various rice bowl toppings, and let everyone DIY their own sushi bowls! No fighting, no extra work, just a bunch of happy people. Our salmon sushi bowl recipe comes together in three simple steps: 

  1. Cook the salmon. A 90-second sear on each of the 4 sides, and a quick simmer in the sauce to lock in the gingery, savory flavors  
  2. Prep the other rice bowl toppings. (If this step doesn’t involve nibbling as you go, you’re stronger than we are.)
  3. Whip up the spicy mayo. Or, better yet, have a helper do this while you cook the salmon. 
  4. Gather the hungry hoards, and let them do the rest!
Seared garlic-ginger salmon over brown rice, avocado, cucumber, nori in a bowl.

Are Sushi Bowls Healthy? 

Yes! This salmon sushi bowl is absolutely a healthy, balanced, vitamin-rich meal. Go easy on the sriracha mayo if you’re counting calories, but otherwise this is a dinner you can feel good about feeding to your family. Here are four reasons our salmon sushi bowl is ultra-nutritious: 

  • Brown rice instead of white. Brown rice a super healthy, mineral-rich whole grain—but you knew that, right? 
  • Salmon! Salmon's super good-for-you combination of omega-3 fatty acids, potassium, selenium and vitamin B12 are certainly healthy, and studies have shown that eating it can possibly protection against basically all of the scary things—some cancers, Alzheimer's, high blood pressure, and even asthma, depression, macular degeneration and rheumatoid arthritis. Our tips for buying the best salmon can be found here
  • Avocado! Yet more healthy fat!
  • Nori! AKA dried seaweed, is rich in protein, iodine and other minerals. Plus, kelp aquaculture (seaweed farming) is on the rise because it has been shown to be beneficial to the health of our oceans. Win, win and win!
Seared garlic-ginger salmon over brown rice, avocado, cucumber, nori in a bowl.

Tools You’ll Need: 

Other Healthy Rice Bowl Recipes: 

Because once you go bowl, you’ll—well, you’ll just really like them and want to make more. 

Seared garlic-ginger salmon over brown rice, avocado, cucumber, nori in a bowl.

Bowled Over By this Bowl? 

Snap a photo of your salmon sushi bowl and maybe even a video of the beautiful people you feed it to. Tag us on Instagram using @themodernproper and #themodernproper. Happy eating!

Salmon Sushi Bowl

Serves 4

Teriyaki Salmon

1 lb salmon filet, cut into 4 portions
1 tbsp sesame oil
2/3 cup soy sauce
1/2 cup rice vinegar
¼ cup honey
6 garlic cloves, minced
1 tbsp fresh ginger, minced

Sushi Bowl

4 cups brown rice, cooked
1 english cucumber, sliced
1 avocado, sliced
2 sheets nori, cut into triangles
Sesame seeds, optional

Sriracha Mayo

⅓ cup mayonnaise
1-2 tsp Sriracha
2 tsp rice vinegar

Method

1. In a small bowl mix the soy sauce, rice vinegar, honey, garlic, and ginger. Set aside.
2. Heat the sesame oil in a large skillet over high heat. Sear the salmon for 90 seconds per side on all 4 sides.
3. With salmon skin side down, pour the marinade over the salmon and simmer until slightly thickened, about 3 minutes.
4. Build the bowls by dividing the rice into 4 bowls, topping with salmon, cucumber, avocado, sesame seeds and nori.
5. In a small bowl mix the mayonnaise, sriracha and 2 tsp rice vinegar. Drizzle over the bowl. Drizzle with extra ginger-honey sauce. Enjoy.