Sushi is my favorite food. I have it every year on my birthday, and it’s my go-to suggestion for takeout, dinner with a girlfriend, or a date night with my husband. To enjoy the flavors of sushi at home, we have these salmon sushi bowls! A bed of sushi rice topped with seasoned and seared salmon, pickled veggies, sriracha mayo, and a sprinkle of furikake seasoning make the perfect meal to have at home when you are craving sushi. Even those who don’t like sushi will enjoy this dish as long as they like salmon because the fish is fully cooked.
First, cube your salmon. You can always cook your salmon as a filet and serve it whole in your salmon bowl, but I love the texture of each individual bite of salmon since they are seared. The salmon skin will be a little extra crispy when you cook them in individual bites. For that reason, I like to leave the skin on. If you’re having a hard time with your knife cutting through the salmon skin, you can use kitchen shears. Heat a large skillet with a few tablespoons of sesame oil and season your salmon. First cook skin side down for a few minutes before flipping and cooking on the other side. While the salmon is searing, you can also be cooking your rice in the instant pot, rice cooker, or on the stove. I prefer to use my instant pot for sushi rice to get the perfect fluffy texture.
You can use any pickled veggies for this easy dinner recipe, but I think that cucumber, bell pepper, and julienned carrots give great flavor and crunch. I prefer to use Persian or English cucumbers because they have a lower water content as compared to regular cucumbers and they won’t get mushy when pickled. I also like that I don’t have to peel Persian or English cucumbers! The pickling process is simple, using rice vinegar, sugar, and salt. You can mix all your vegetables together for pickling in a single bowl or in separate bowls.
Add these easy salmon sushi bowls to your meal plan now for an easy lunch or dinner option!
- 3 lbs. salmon or two large salmon fillets
- 2 tbsp. sesame oil
- ½ tsp. salt
- ½ tsp. garlic powder
- ½ tsp. ground dried ginger
- ½ tsp. onion powder
- ¼ tsp. black pepper
- 2 tbsp. soy sauce
- 1 cup sushi rice (or other short-grain white rice)
- 1¼ or 2 cups water (depending on your method)
- 2 tsp. rice vinegar
- 1 yellow bell pepper, thinly sliced
- 1 large carrot, peeled and julienned
- 1 Persian or English cucumber, sliced
- ½ cup rice vinegar
- 1 tsp. salt
- 1 tsp. sugar
- ⅓ cup mayo
- 1-2 tbsp. sriracha sauce
- Furikake seasoning for topping, optional
- Cut your salmon into cubes, leaving the skin on, and season with salt, garlic powder, ginger, onion powder, and pepper. Heat the sesame oil in a large skillet and cook your salmon. Place the cubes skin side down for a 2-3 minutes, then flip and cook until cooked throughout. Once cooked, drizzle the soy sauce over the salmon and mix to combine.
- Meanwhile, cook your rice. For a stovetop method, bring 2 cups of water to a boil in a small saucepan and add rice once boiling. Reduce heat to low and cook until water is almost gone. Place the lid on the pot and turn off the heat. Let sit for a few minutes then fluff with a fork.
- To cook in the instant pot, place rice and 1¼ cups of water in the instant pot. Cook at high pressure for 5 minutes, then naturally release for 5 minutes. Fluff with fork.
- Once rice is cooked, sprinkle with the rice vinegar.
- For the pickled veggies, place the prepared vegetables in a bowl. Add the rice vinegar, salt, and sugar and mix to combine. Cover with plastic wrap and refrigerate until ready to serve.
- For the sriracha mayo, combine mayo and sriracha sauce in a small bowl. Mix to combine.
- Divide the rice between two bowls, then top with salmon and pickled veggies. Drizzle sriracha mayo over the top and sprinkle with furikake seasoning.
- Enjoy!
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