Easy Salmon “Sushi” Bowls – Minimalist Baker Recipes

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Tamari-glazed salmon, rice, avocado, cucumber salad, and other sushi bowl ingredients in a large bowl

Who loves all things sushi but feels a little intimidated by making sushi at home(Slowly raises hand.) Solution: this quick and easy salmon sushi bowl! It’s our take on the satisfaction of sushi without the need for sushi-grade fish or assembling rolls! We’re into it. 

Just 9 ingredients required, friends. Let us show you how it’s done!

Green onion, pickled ginger, fresh ginger and garlic, cucumber salad, avocado, salmon, water, rice vinegar, tamari, and other ingredients for making salmon sushi bowls

How to Make Salmon “Sushi” Bowls

These EASY salmon “sushi” bowls come together with just three required components, plus a few optional add-ons to step up the sushi vibes! Here’s what’s required:

Cubed salmon marinating in a ginger garlic tamari marinade

Cubed salmon marinates in a gingery, savory, garlicky sauce before being cooked to caramelized perfection.

Perfectly browned cubes of salmon in a cast iron skillet

A super crunchy cucumber salad joins the party for major freshness and flavor!

Bowl of our Asian-inspired smashed cucumber salad recipe

Then it’s on to the rice! We love sushi rice for its sticky texture and slightly sweet flavor, but any short-grain rice will do the trick.

Pouring rice vinegar over a saucepan of sushi rice

Assemble it all together and get ready to choose your favorite sushi add-ons! Avocado adds richness, sliced green onions give it a kick, sesame seeds add crunch, and wasabi, pickled ginger, and crumbled seaweed speak for themselves!

Salmon sushi bowl with tamari-glazed salmon, avocado, green onion, seaweed, cucumber salad, pickled ginger, and rice

We hope you LOVE these salmon “sushi” bowls! They’re:

Gingery
Savory
Fresh
Quick & easy
& SO delicious!

These sushi bowls are easy enough for weeknights and impressive enough to serve to dinner guests! And while plenty filling on their own, they’d also pair well with our Spicy Stir-Fried Green Beans or Spicy Garlic Edamame (The Ultimate Appetizer!).

See also  How to Make Jammy Eggs (Perfect Every Time!)

More Delicious Bowls

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!

Close up shot of salmon, cucumber, rice, and green onion on a fork

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Servings 4 (generous servings)

Course Entree

Cuisine Dairy-Free, Gluten-Free, Japanese-Inspired

Freezer Friendly No

Does it keep? 1-2 Days

SALMON

  • 3 Tbsp tamari (or soy sauce // ensure gluten-free as needed)
  • 2 Tbsp toasted sesame oil
  • 2 Tbsp rice vinegar
  • 1 Tbsp ginger, grated or finely minced (a 1-inch piece yields ~1 Tbsp or 9 g)
  • 2 cloves garlic, grated or finely minced
  • 1 tsp maple syrup
  • 1/2 tsp red pepper flakes (optional // for heat)
  • 1 ½ pounds salmon filets (~1 inch thick, skin removed and cut into 1-inch cubes // wild-caught when possible // king salmon for best flavor/texture)

RICE

  • 1 cup dry sushi rice (or sub short-grain white or brown rice and increase water)
  • 1 ¼ cups water
  • 1 tsp rice vinegar

FOR SERVING optional

  • 1 large avocado, thinly sliced
  • 2 stalks green onion (scallions), thinly sliced
  • 1 small package seaweed snack chips or nori sheets, crumbled into a “sprinkle”
  • Sesame seeds
  • Pickled ginger
  • Wasabi
  • SALMON (MARINATE): In a medium bowl, whisk together the tamari, sesame oil, rice vinegar, grated ginger, grated garlic, maple syrup, and red pepper flakes (optional). Set aside 2-3 Tbsp of the marinade for serving with finished bowls (optional). Add the cubed salmon to the remaining marinade and allow to marinate for ~20 minutes. While it marinates, start your rice and cucumber salad.

  • RICE: Rinse rice with cold water in a fine mesh strainer until water runs clear. Drain and transfer to a small saucepan. Add water and rice vinegar. Bring to a strong simmer over medium-high heat. Reduce heat to low, cover, and cook until water is absorbed and rice is tender (~15 minutes). Turn off the heat and let rice steam with the lid on for 10 minutes.

  • Once your rice is cooking, make the Gingery Smashed Cucumber Salad and prep your desired toppings.
  • SALMON (COOK): Heat a large, well-seasoned cast iron skillet or non-stick pan over medium-high heat. Once hot, gently place the salmon in the pan using a fork or slotted spoon, leaving excess marinade behind in the bowl. Cook the salmon cubes for 5-6 minutes total, flipping occasionally until lightly caramelized and cooked to your preference, or until the internal temperature reaches 145 F (63 C // temperature recommended for food safety).
  • To serve, divide the rice between bowls and add the salmon, cucumber salad, and other toppings of choice — we like it with cubed avocado and garnished with green onion, crumbled seaweed, sesame seeds, pickled ginger, and/or wasabi.

  • Best enjoyed fresh, but leftovers can be stored separately in the refrigerator for up to 1-2 days. Not freezer friendly.

See also  The BEST Carrot Top Pesto

Serving: 1 sushi bowl Calories: 616 Carbohydrates: 56 g Protein: 44.5 g Fat: 23.9 g Saturated Fat: 4.1 g Polyunsaturated Fat: 4.7 g Monounsaturated Fat: 4.8 g Trans Fat: 0 g Cholesterol: 77 mg Sodium: 1360 mg Potassium: 1094 mg Fiber: 4.8 g Sugar: 5.4 g Vitamin A: 305 IU Vitamin C: 8 mg Calcium: 107 mg Iron: 2.4 mg



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