Salmon Sushi Bowl

This raw salmon sushi bowl features sushi-grade salmon, seasoned sushi rice, avocado, cucumber, and spicy mayo for a fresh, sushi-inspired meal at home.

Course Dinner, lunch, Main Course

Cuisine Japanese-Inspired

Prep Time 15

Cook Time 12

Servings Servings

Calories 460

Author Ronda Eagle | Kitchen Dreaming

Ingredients

2 cups cooked sushi rice
2 tablespoons rice vinegar
1 tablespoon sugar
½ teaspoon salt
8 ounces sushi-grade salmon
1 tablespoon soy sauce
1 avocado diced
1 cup cucumber julienned
1 sheet nori sliced into strips
1 tablespoon sesame seeds

Spicy Mayo

¼ cup mayonnaise
1 tablespoon sriracha

Instructions

Cook sushi rice according to package instructions.
While rice is warm mix in rice vinegar sugar and salt.
Cut sushi-grade salmon into cubes.
Lightly toss salmon with soy sauce.
Dice avocado and slice cucumber.
Mix mayonnaise and sriracha to create spicy mayo.
Divide sushi rice into bowls.
Top with salmon avocado cucumber and nori strips.
Drizzle with spicy mayo and sprinkle sesame seeds on top.

Notes

Always purchase sushi-grade salmon for raw preparations.
Cut salmon with a sharp knife to maintain clean cubes.
Season rice while warm so the vinegar mixture absorbs properly.
Slice avocado right before serving to prevent browning.
Adjust soy sauce or spicy mayo to taste.

Nutrition