Savory Tooth

Simple Tasty Recipes

Salmon Roll Sushi Bowl

Updated Published Jul 19, 2016 By 6 CommentsThis post may contain affiliate links.

Summary:
This delicious sushi bowl includes salmon, avocado, cucumber, seaweed, rice, and a bold spicy dressing. Same tasty flavors found in a sushi roll, but much easier to make. It's perfect as a light and refreshing no-cook meal on hotter days.
overhead view of salmon roll sushi bowl

Salmon Roll Sushi Bowl

4.7 from 3 votes
Prep: 15 mins
Yield: 2 servings

INGREDIENTS

Sushi Rice:

  • 2 cups cooked white rice (Note 1)
  • 3 tablespoons rice vinegar
  • 1 teaspoon table salt

Toppings:

Spicy Dressing:

INSTRUCTIONS

  • Make Sushi Rice: Stir cooked rice with rice vinegar and salt until well-mixed. Divide sushi rice between two bowls for serving.
  • Add Toppings: Divide salmon, avocado, cucumber, and seaweed between two serving bowls. Sprinkle sesame seeds on top.
  • Serve: Stir together all dressing ingredients in small bowl until well-mixed. Spoon over serving bowls or leave dressing on the side. Serve (Note 4).

NUTRITION

Makes 2 Servings
Amount Per Serving:
Calories 490 (31% from fat)  
Total Fat 17g 26%
   Saturated Fat 2g 12%
Cholesterol 71mg 24%
Sodium 3050mg 127%
Net Carb 50g  
Total Carb 56g 19%
   Dietary Fiber 6g 25%
   Sugars 3g  
Protein 29g  
Vitamin A 10% · Vitamin C 22% · Calcium 29% · Iron 21%

PHOTOS

overhead view of salmon roll sushi bowl
spooning dressing over salmon roll sushi bowl
salmon roll sushi bowl served with chopsticks

NOTES & TIPS

(1) White Rice. This amount refers to the cooked volume, not uncooked. I use medium-grain white rice. If you’re on a low carb diet, skip the rice without substitution, which will result in only 6 grams of net carbs per serving. I don’t recommend substituting with cauliflower rice because it won’t taste remotely close to sushi rice.
(2) Salmon. Fully drain the can, then fluff the meat with a fork. An alternative is to use the same weight of freshly cooked salmon; for cooking methods, see Pan Seared Salmon and Instant Pot Salmon. This can be substituted with imitation crab if you prefer a California roll sushi bowl.
(3) Sriracha. I use the brand Huy Fong. You can substitute with another chili garlic sauce or your favorite hot sauce.
(4) Serving. Serve sushi bowls immediately, alongside appetizers like chicken satay skewers and cucumber salad.

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About Julia

ABOUT THE AUTHOR
Julia is a recipe developer and the founder of Savory Tooth. Since 2015, she has been sharing simple recipes for tasty dishes, mostly low carb and gluten free. Learn more.

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Flora David

I made this for lunch yesterday and it was perfect! My husband and I love sushi and this bowl is an absolute delight! I used fresh salmon (marinated in lemon, garlic and chili and then pan fried for 5 min) instead of the tinned salmon. We loved the spicy dressing too! This will soon become a staple in our home! Thanks for the absolutely fantastic recipe!

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1 year ago
Sandra @ wifeonaboat

Just so good!!! We live on a boat and often spend time away from easy access to fresh supplies. So I’m always on the lookout for canned fish recipes. And this is quite simply one of the best we’ve had. 100% evokes a spicy salmon sushi roll and even satisfied my sushi craving!! I almost always tweak a recipe, but not this one.

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4 months ago
Kevin Kurzava

I love everything about this except using sriracha in the dressing. This is sushi, you should use use wasabi! I just don’t care for sriracha.

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3 years ago
Kim

Yum wasabi!

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1 year ago
Britt

This sounds amazing! Just sent the link to my husband (he does most of the cooking in our house lol).

Britt

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4 years ago
Amy

So glad to stumble upon your blog! Beautiful pictures!! And this sushi bowl is time saver!! Loving it!!

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5 years ago
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