These Salmon Sushi Bowls feature broiled salmon (no fear of raw fish!), wasabi sauce, and all of the fresh toppings you want. Served over rice, these deconstructed sushi bowls are perfect for both lunch and dinner and can be made in under 30-minutes!
Table of Contents
I love sushi as much as the next person, but making it at home can be time-consuming! Why not save some time while creating a light and healthy meal that’s bursting with flavor instead?
Ingredients notes
- Salmon – I like to broil my salmon, but you can also make baked salmon, pan fry it, or even use leftover salmon.
- Cooked Rice – White rice, brown rice, sushi rice, quinoa, or cauliflower rice. For convenience I like making rice in the instant pot or rice cooker.
- Wasabi Sauce – This spicy sauce is easy to adjust to your desired heat level. All you need to make it is mayonnaise, rice vinegar, wasabi paste, and sesame oil.
- Creamy Sriracha Sauce – Made with mayonnaise, sriracha, rice vinegar, and sesame oil.
- Toppings – I like to use a variety of cold vegetables but you can use anything you like! Keep scrolling to check out the extensive list of sushi bowl toppings.
How to make them
- Broil the salmon for 6-9 minutes, until it flakes easily with a fork, or registers 135-degrees. You can also make this Air Fryer Salmon.
- Put the wasabi sauce together by whisking the mayonnaise, rice vinegar, wasabi paste, and sesame oil in a bowl.
- Make the creamy sriracha by whisking together the mayonnaise, rice vinegar, sriracha, and sesame oil in a bowl.
- Season the cooked rice with soy sauce and rice wine vinegar.
- To assemble the salmon sushi bowls, divide sushi rice into bowls. Top with a salmon filet, cucumber, edamame, creamy avocado, and jalapeno. Drizzle the wasabi and sriracha sauce on top. Then, sprinkle with furikake or sesame seeds, and enjoy!
Topping ideas
Swap the add-ins and toppings for anything you like! These are a few of my favorites:
- Edamame
- Cucumber
- Carrots
- Avocado
- Radishes
- Shredded cabbage
- Crispy wontons
- Jalapenos
- Green onions
- Cilantro
- MORE → 15+ sauces for sushi
- MORE → 15+ sauces for rice bowls
FAQs
I prefer to broil my salmon. Simply preheat your broiler on high for 5 minutes. Drizzle the salmon filets with olive oil and season with a pinch of salt and pepper. Broil the salmon for 6-9 minutes until it flakes easily with a fork. The thickness of your salmon pieces will determine how long it takes to cook.
Yes! Feel free to swap the salmon for cooked shrimp, crab, chicken or tofu. Or, you can use raw sushi-grade salmon, tuna or yellowtail. These sushi bowls are totally customizable!
Feel free to pack these salmon sushi bowls a couple days ahead of time for your weekly meal prep. Assemble the bowls into airtight containers and pack the wasabi and sriracha dressings on the side. When it’s time to eat, pour the sauce on top and sprinkle with sesame seeds or furikake and enjoy!
Yes! These sushi bowls are healthy. They are piled with fresh veggies and a salmon filet which is a great source of lean protein and heart-healthy omega-3 fatty acids. Each serving has under 600 calories.
You may think this salmon rice bowl looks a lot like a poke bowl. While the two are very similar and have Japaense roots, I find that this salmon bowl is a little more casual and is a perfect choice for anyone with an aversion to raw fish.
Salmon should register 135-degrees in the thickest part of the filet. If you don’t have a thermometer, you can check for doneness to see if the salmon flakes easily with a fork.
Erin’s wine pairings
- Grüner Veltliner
- Sake
- MORE → 8 sushi wine pairings!
More salmon recipes
More sushi recipes to try
- PLUS → 7+ Common Types of Sushi
More bowl recipes
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Full Recipe
Salmon Sushi Bowls
Ingredients
- 2 cups white rice (cooked)
- 4 6-ounce salmon filets
- 2 Tablespoons olive oil (for salmon)
- Salt + pepper (to taste)
- 1 cup diced cucumber
- 1 cup edamame (shelled )
- 1 avocado (sliced)
- 1 jalapeno (sliced)
- Furikake ( or sesame seeds, for topping)
Creamy Sriracha Sauce:
- 2 Tablespoons reduced fat mayonnaise
- 2 teaspoons Sriracha (adjust to taste)
- 1 teaspoon rice vinegar
- 1 teaspoon soy sauce
- 1 teaspoon sesame oil
Wasabi Sauce:
- 2 Tablespoons reduced fat mayonnaise
- 1 Tablespoon rice vinegar
- 1-2 Tablespoons wasabi paste (adjust to taste)
- 1 teaspoon sesame oil
Rice Seasoning:
- 1 teaspoon soy sauce
- 1 teaspoon rice vinegar
Instructions
- Position your oven rack to the upper third of your oven, about 6-inches from the heating element and preheat the broiler on high for about 5 minutes.
- Line a baking sheet with parchment or foil and arrange the salmon filets skin side down on the pan. Drizzle them with 2 TBSP olive oil and sprinkle with a bit of salt and pepper.
- Broil the salmon for 6-9 minutes until the salmon registers 135-degrees on an instant read thermometer, or it flakes easily with a fork. If it begins to brown too much, tent the salmon with a bit of foil.
- Make the creamy sriracha by whisking together the mayonnaise, sriracha, rice vinegar, soy sauce and sesame oil in a small bowl .
- In a second small bowl, make the wasabi sauce by whisking together the mayonnaise, rice vinegar, wasabi and sesame oil.
- Combine the cooked rice with 1 tsp. soy sauce and 1 tsp. rice vinegar and toss to combine.
To assemble:
- Divide the seasoned rice between bowls. Top with the salmon, cucumber, edamame, avocado and jalapeno.
- Drizzle the wasabi and sriracha sauce over top and sprinkle with furikake or sesame seeds. Enjoy!
Notes
Nutrition
This spicy mayo salmon bowl post was originally published in 2022. It was updated in 2023 to add new information. The baked salmon sushi bowl recipe remains the same. Enjoy!
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