This easy Salmon Sushi Bowl is packed with cooked salmon, avocado, brown rice and plenty of toasted sesame seeds. It’s a quick and healthy lunch recipe and budget-friendly way to enjoy sushi – deconstructed in a bowl!
This Salmon Sushi Bowl is a dupe for Whole Foods’ Brown Rice Salmon Avocado Roll – which they stopped selling in my area last year. It combines salmon, avocado and sesame with soy sauce and is a healthy option for lunch or a summer dinner.
This recipe saves money since you are making it yourself at home.
How to make a sushi bowl
Making this sushi bowl takes a few steps.
- Check that you have a ripe avocado on hand. The avocado is a key part of the recipe. Before you get ready to make the recipe, make sure you have at least one ripe avocado available – or almost ripe if you plan to eat the bowl the next day.
- Cook the rice. Brown rice takes 30-40 minutes to cook. Make it in a rice cooker or stovetop before dressing it for the bowl. Yes. You can use white rice if you prefer.
- Season and cook the salmon. You can grill, bake or sauté the salmon. I prefer baking it for a more hands off approach. The cooked salmon will stay fresh 3-4 days when stored properly in the refrigerator.
- Gather all prepped ingredients and assemble the bowls.
This is a perfect meal prep recipe. Once the rice and salmon are cooked, the hard work is done and you’ll just need to assemble the bowls when you’re ready to eat.
Best salmon to use
The salmon is a key part of this recipe. Choose one that you enjoy eating but also pay attention to sustainable options. Use fresh or frozen fish fillets. You can cook farmed or wild salmon to go in the bowls.
For farmed fish, consider the origin. Salmon farmed in New Zealand, Maine, Faroe Islands, Scotland’s Orkney Islands, Nova Scotia and parts of Norway and Chile are the current best choices.
- I’m using baked Atlantic salmon (farmed) which provides a richer, higher fat content. Combined with the avocado, it makes for a very satisfying meal.
- Wild salmon works great too. Wild salmon is a bit drier in texture. As such, you might want to add a splash more soy sauce or even add extra avocado if you want.
- Canned salmon can also work in a pinch. I enjoy canned salmon for recipes like my popular baked salmon cakes but I’ve used it to make simple salmon pasta salads too.
NOTE: There are many different types of farmed and wild salmon. Seafood Watch provides recommendations and more information on the best salmon to buy and avoid for safety and sustainability.
How to serve the bowls
These salmon sushi bowls can be served chilled or at room temperature.
Be careful not to let the ingredients sit too long. Cooked salmon should be eaten within 2 hours at room temperature. But if it’s warmer – say you’re going on a picnic – you have less than 1 hour.
But for now, this sesame salmon avocado bowl tops my list of healthy, easy meals. It’s ideal for meal prep Monday, Sundays, and of course Fish Friday!
Salmon Sushi Bowl
Brown Sushi Rice
- 1 cup water
- ½ cup short grain brown rice
- 1 tablespoon rice vinegar
- 2 teaspoon raw sugar
- ⅛ teaspoon salt
- 8 oz. grilled or baked salmon
- ½ teaspoon toasted sesame oil
- ¼ teaspoon garlic powder
- salt and pepper to taste
- 1 medium avocado, pitted, peeled and thinly sliced
- 6 roasted seaweed sheets
- ½ teaspoon red pepper flakes (more if you like it spicy)
- 1 tablespoon toasted sesame seeds
Make the "sushi" rice
- Rinse the rice and set aside. In a small pot, bring the water to a boil. Add rice and adjust heat to low. Simmer about 25 minutes or until the water is absorbed and rice is tender but not mushy. (If the rice is done but water remains, drain it off.)While the rice cooks, combine the vinegar, sugar, and salt in a small microwave-safe bowl. Microwave in 30-second intervals, whisking in between until the sugar and salt dissolve. Place the vinegar mixture in the refrigerator to cool.Remove the cooked rice from the heat. Gently stir in the cooled vinegar mixture until fully incorporated. Chill the rice until you're ready to build your salmon avocado bowls.
Make the salmon
- For this recipe, use leftover salmon or try this for more flavor. Preheat the oven to 350°F. Place two 4-ounce salmon fillets on foil atop a baking sheet. Rub the fillets with the toasted sesame oil and sprinkle with garlic powder, salt, and pepper. Seal the foil packet. Bake about 10 minutes, until the fish is cooked through.
- Pull it together: Add half the rice to each of two small bowls. Top with flaked salmon, sliced avocado, sesame seeds and red pepper flakes. I also tore a few pieces of the roasted seaweed to sprinkle over the rice. Serve the bowl with soy sauce if desired.