These Salmon Sushi Bowls have all of the flavors you love about a sushi roll all piled up into a bowl and drizzled with spicy mayo and eel sauce! This easy salmon bowl is loaded with flavor!

Salmon Sushi Bowls

We love making sushi at home but it can be time consuming and difficult to do. This salmon sushi bowl solves the problem! It is easy to throw together with no fancy rolling or slicing like regular sushi.

This sushi rice bowl is loaded with flavor and tastes just like a salmon sushi roll. The bowl is loaded with homemade seasoned sushi rice, pickled carrots, sliced cucumber, avocado and salmon. The salmon gets seared over high heat to get a golden brown crust on the outside. Then it get’s brushed with eel (unagi) sauce then transferred to the oven to finish cooking. The bowl then gets drizzled with a homemade spicy mayo and eel sauce. The spicy mayo makes the bowl. It’s creamy, tangy and spicy. It’s the perfect topping for the salmon bowl.

This sushi bowl is perfect for lunches or weeknight dinner! You can make a keto sushi bowl by replacing the white rice for cauliflower rice.

How to make a Deconstructed Sushi Bowl

• Make the sushi rice: I always start by rinsing off my rinse. This helps the rice from getting gummy and clumping up. Next boil according to the package instructions. After rice is cooked spread onto a baking sheet lined with parchment and allow to cool. Use the reserved liquid from the carrots and drizzle it on top of the rice. Sprinkle with toasted sesame seeds.
• Pickle carrots: In a medium bowl whisk together rice vinegar, sugar, and salt. Add in carrots and allow them to soak for 15 minutes (or while you are preparing the rest of the dish).
• Cook the salmon: Preheat oven to 400 degrees.
• Spicy Mayo: In a small bowl whisk together mayonnaise, Sriracha and sesame oil. Set aside until you are ready to serve.
• Assembly: To assemble start by diving the rice between two bowls. Top with pickled carrots, sliced cucumbers, avocado and salmon. Drizzle with spicy mayo and a drizzle of eel sauce, if desired. Serve immediately and enjoy!

Variations

Use whatever fruit or veggies you have on hand! I also like to add:

• Mangos
• Shrimp
• Imitation Crab or Crab Stick
• Radish
• Edamame
• Nori (Seaweed)
• Wasabi
• Pickled Ginger
• Tofu
• Green Onions

How to store sushi bowls

Since the salmon is cooked this sushi bowl recipe stores really well in the refrigerator for up to 4 days. They make great make ahead lunches.

If I don’t have eel sauce what can I use?

Eel sauce also known as unagi sauce can be made at home if you don’t have it on hand. Here’s a great recipe for Homemade Eel sauce!

Here are more Easy Salmon Recipes to try!

• Sweet and Sour Salmon
• Hoisin Glazed Salmon and Veggies in foil
• Easy Teriyaki Salmon
• Super Easy Thai Salmon
• Blackened Salmon with Lime Butter Sauce
• Sweet and Spicy Honey Sriracha Salmon

Print

Salmon Sushi Bowls

These Salmon Sushi Bowls have all of the flavors you love about a sushi roll all piled up into a bowl and drizzled with spicy mayo and eel sauce! This easy salmon bowl is loaded with flavor!

Course Main Course

Cuisine Asian

Keyword Healthy Dinner, Salmon Sushi Bowl

Servings 2

Ingredients

Salmon Sushi Bowls

• 1 tbsp olive oil
• 2 (6 oz.) salmon filets
• 1/4 tsp salt
• 1/4 tsp pepper
• 1/4 tsp chili powder
• 1 large cucumber, cut in half then sliced
• 1 avocado
• 2 tbsp eel sauce, plus more for drizzling if desired

Pickled Carrots

• 1 large carrot, julienned
• 1/4 cup rice vinegar
• 1/4 cup sugar
• 1/4 tsp salt

Sushi Rice

• 1 cup uncooked white rice
• 1 tsp toasted sesame seeds

Spicy Mayo

• 1/4 cup mayonaise
• 1 tbsp Sriracha
• 1/2 tsp sesame oil

Instructions

Pickled Carrots

• In a medium bowl whisk together rice vinegar, sugar, and salt. Add in carrots and allow them to soak for 15 minutes (or while you are preparing the rest of the dish).
• After 15 minutes strain out carrots and reserve liquid for seasoning the rice. Set aside.

Sushi Rice

• Rinse the rice under lukewarm water until the water runs clear. Add rice to a saucepan and cook according to package instructions.
• After rice is cooked spread onto a baking sheet lined with parchment and allow to cool. Use the reserved liquid from the carrots and drizzle it on top of the rice. Sprinkle with toasted sesame seeds.

Spicy Mayo

• Whisk together mayo, Sriracha and toasted sesame oil in a small bowl and set aside.

Salmon

• Preheat oven to 400 degrees.
• Season salmon with salt, pepper, and chili powder.
• Heat oil in a large oven safe skillet over high heat.
• Sear salmon on both sides until golden brown and caramelized on the outside 1-2 minutes. Remove from the heat.
• Brush each piece of salmon with eel sauce and bake for 7 minutes or until the salmon is fully cooked (140 degrees).

Assemble

• To assemble start by diving the rice between two bowls.
• Top with pickled carrots, sliced cucumbers, avocado and salmon.
• Drizzle with spicy mayo and a drizzle of eel sauce, if desired.
• Serve immediately and enjoy!

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