If you’re a fan of sushi but don’t want the hassle of making rolls, this Salmon Sushi Bowl recipe is just what you need. This dish brings classic sushi flavours together and serves them up in a bowl.
Starting with salmon fillets, we give them a quick marinade in a blend of miso, sesame, soy, lime, and fish sauces. The rich and umami-packed marinade ensures that every bite of salmon is bursting with flavour. The sushi rice is prepared traditionally yet simply. Washed and soaked to improve texture, it’s then seasoned with a balance of rice wine vinegar, sugar, and salt, creating that distinct sushi rice taste we all love.
What’s great about this recipe is how you can top your bowl with whatever you like. Avocado, kimchi, pickled onions – they all add something special to each bite.
This recipe is all about bringing the joy of sushi to your dinner table without any fuss. It’s perfect for a quick dinner or a lazy weekend meal. So, get ready to put together your own sushi bowl and enjoy a simple yet delicious meal at home.
Salmon Sushi Bowls
For the salmon
- 2 salmon fillets
- 1 tbsp white miso paste
- 1 tbsp sesame seed oil
- 1 tbsp soy sauce
- 1 tbsp lime sauce
- 1 tbsp fish sauce
For the rice
- 225g sushi rice
- 275ml water
- 1 tbsp rice wine
- 1 tbsp sugar
- ½ tsp salt
Toppings
- Kimchi (shop bought)
- Pickled red onions (shop bought)
- Avocado (cut into cubes)
- Spring onions (sliced)
- Red chilli (deseeded and sliced)
- Fresh coriander
Directions
- Begin by preparing the rice. Wash several times until the water runs clear, then soak in 275ml of cold water for up to one hour.
- Put the salmon into a small roasting dish with a snug fit, whisk the marinade ingredients together & pour the liquid over the salmon. Cover and leave for 30 minutes, and in the meantime preheat your oven to 200C.
- Turning your attention back to your rice, cover the saucepan with a lid and bring to the boil over a medium heat. When it starts to boil stir the rice with a wooden spoon, then pop the lid on and simmer slowly on the lowest heat for 8-10 minutes until the water has been absorbed. Turn the heat off and leave the rice covered.
- Next, place the salmon in the oven for 8 – 10 minutes.
- Prepare the seasoning for the rice, by mixing the vinegar, sugar and salt together in a cup. Fold into the cooked rice.
- The salmon will be perfect when it is just cooked through. Remove the salmon skin and flake the fish into bite size chunks.
- Divide the rice into two serving bowls, add the flaked salmon and other toppings. I’ve gone for diced avocado, kimchi and pickled red cabbage. Sprinkle sliced spring onions, coriander and red chilli to serve.
