Smoked Salmon Sushi Bowls

By • December 15, 2015 0 Comments

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Author Notes: This recipe literally changed my life. My husband is a sometimes-picky eater, and much as I went on about the deliciousness that is sushi, I could never get him to try it. That meant no date nights or group dinners at the many half-price sushi joints in our area, which was a serious bummer.

So, I created this sushi bowl based on some common ingredients and flavors found in sushi (cucumber, avocado, sesame) but opted for smoked salmon as the protein, something I knew my then-fiance would like and feel comfortable eating. And after I fed this bowl to him enough times, he finally agreed to go out for sushi with me on our honeymoon. Turns out, now he loves it! Thanks, sushi bowl.

Read more on my blog:
Stephanie H.


Serves 2

  • 1/2 cup dry rice (sushi rice or any you have)
  • water, as called for on rice package
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon soy sauce
  • 1/2 teaspoon rice vinegar
  • 4 ounces smoked salmon, flaked into bite-sized pieces
  • 1/2 cucumber, diced into wedges
  • 1/2 medium carrot, peeled and cut into matchsticks
  • 1 avocado, each half removed from peel and sliced
  • 1 teaspoon sesame or chia seeds
  • fried egg, seaweed strips or shredded spinach, spicy mayo, wasabi, pickled ginger, siracha (optional)
  1. Prepare the rice according to the package directions. When the rice is cooked, fluff it with a fork and mix in the sesame oil, soy sauce and vinegar. Taste and adjust the seasoning if necessary.
  2. Meanwhile, flake the salmon and prepare the vegetables. Cut the cucumber into fourths lengthwise and slice into wedge-shaped pieces. Peel and julienne the carrot. Scoop each avocado half out of the peel and slice it.
  3. To serve, divide the rice between two bowls. Top each with half the salmon, cucumber, carrot and avocado slices. Sprinkle 1/2 teaspoon of sesame or chia seeds over top. Add any additional toppings or garnishes and serve.

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