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Quick salmon bowls prepared sushi style with fresh ingredients.

Quick Salmon Bowls (Sushi Style)

Quick Salmon Bowls (Sushi Style) are fresh, vibrant bowls featuring sushi-grade salmon and a medley of toppings, perfect for a quick weeknight meal.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 2 servings
Course: Dinner, Main Course
Cuisine: Japanese, Sushi
Calories: 600
Ingredients Method Notes

Ingredients
  

For the Salmon Mixture
  • 500 g fresh sushi-grade salmon (diced) Ensure it’s top quality for the best flavor.
  • 1 handful fresh coriander (finely chopped) Can be swapped for parsley or omitted.
  • 1 tbsp chives (finely chopped) Green onions work well too.
  • 2 tsp fresh ginger (finely grated) Pickled ginger can be used for sweetness.
  • 1 tbsp Sriracha hot sauce Provides a kick; adjust to taste.
  • 1 tbsp Kewpie Japanese mayonnaise Use any mayonnaise or Greek yogurt as a substitute.
  • 2 tsp sesame oil Peanut or vegetable oil can serve as substitutes.
  • ½ tsp honey Maple syrup works for a vegan option.
  • Juice of 1 large lime lime Lemon juice can be a suitable substitute.
  • 1½ tbsp fish sauce Soy sauce can substitute for a vegetarian-friendly version.
  • 1 tsp chili oil Can use any hot oil instead.
For the Rice Base
  • 300 g sushi rice Use brown rice or quinoa for a healthier option.
  • 2 tbsp rice vinegar Apple cider vinegar can work.
  • 1 tsp sugar Can skip if you prefer a sugar-free dish.
  • Pinch of salt Kosher or sea salt is ideal.
For the Salad and Garnish
  • ½ cucumber (diced) Swap with zucchini if desired.
  • 150 g edamame beans (cooked and cooled) Green peas can be used as an alternative.
  • 2 spring onions (finely sliced) Leeks can serve as a substitute.
  • 1 lime (cut into wedges) For additional flavor when serving.
  • 1 avocado (diced) Omit if you prefer something lighter.

Method
 

Prepare Sushi Rice
  1. Rinse the sushi rice under cold water until the water runs clear. Cook according to the packet instructions, then stir through rice vinegar, sugar, and a pinch of salt while it's still warm. Allow it to cool to room temperature.
Mix Salmon Ingredients
  1. In a large bowl, combine the diced salmon, coriander, chives, and ginger. Stir in Sriracha, Kewpie mayonnaise, sesame oil, and honey until the fish is evenly coated. Chill until you are ready to serve.
Prepare Lime Sauce
  1. Whisk together lime juice, Sriracha, fish sauce, honey, and chili oil until smooth. Set aside.
Prepare Salad (Optional)
  1. In a separate bowl, combine diced cucumber, avocado, and spring onions. Squeeze over lime juice, add a dash of soy sauce, and a little sesame oil. Mix gently.
Assemble the Bowls
  1. Divide the seasoned sushi rice between serving bowls. Add the veggie salad on top or sprinkle the chopped cucumber, avocado, and spring onion over the rice. Spoon the spicy salmon mixture into the center and drizzle with the lime sauce. Garnish with lime wedges and serve immediately.

Notes

To store, keep the salmon mixture separate from the sushi rice and veggies. Place in airtight containers in your refrigerator for up to two days. This bowl is great for meal prep; make a big batch!