Want sushi flavors without rolling anything? This smoked salmon sushi bowl gives you all the good stuff in one easy bowl. You get seasoned sushi rice, silky smoked salmon, creamy avocado, crisp radish, and nori on top. Fresh, salty, creamy, crunchy - it all comes together fast.
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Salmon Sushi Bowl
I used to think sushi was not for me. Then I tried a sushi roll at a Japanese restaurant in my hometown, and that was that. I still love the flavors, but I don't always feel like fussing with perfect rolls. A bowl is much easier and every bit as tasty.
This bowl is all about contrast. The rice is soft and lightly seasoned, the smoked salmon is rich, the avocado makes it creamy, and the radish adds a fresh crunch. Once the rice is cooked and chilled, the rest is just slicing, topping, and eating.
This recipe is adapted for the foodblogswap from a recipe from the Dutch blog of culi-sandra.
What you'll need
Exact amounts are in the recipe card below.
- Sushi rice: Gives the bowl that soft, slightly sticky base.
- Rice vinegar: Gives the rice its classic sushi flavor.
- Sugar: Balances the vinegar with a light sweetness.
- Japanese soy sauce: Adds salt and depth to the rice.
- Smoked salmon: An easy salted fish that brings plenty of flavor.
- Avocado: A vegetable fruit that tastes creamy and soft.
- Radishes: Add crunch and a little peppery bite.
- Nori sheets: Bring that seaweed flavor that makes it taste like sushi.
- Black sesame seeds: Add a nutty finish and a bit of texture.
How to make it
- Step 1: Cook the sushi rice and let it rest for 10 minutes with the lid on.
- Step 2: Stir the rice vinegar, sugar, and soy sauce into the warm rice, then let it cool.
- Step 3: Slice the avocado and radishes, and cut the smoked salmon into bite-size pieces.
- Step 4: Divide the rice between bowls and top with smoked salmon, avocado, radish, nori, and black sesame seeds.
Tips for Smoked Salmon Sushi Bowl With Radish and Nori
- Let the rice cool fully before you build the bowls if you want that classic chilled sushi bowl feel.
- Slice the radishes thin so they stay crisp and don't take over the flavor.
- Fluff cold rice with a fork before serving. That makes it much nicer to eat.
Serve with
- This bowl is great on its own for lunch.
- Want a fuller meal? Add miso soup, cucumber salad, or a bowl of edamame on the side.
📖 Recipe
RECIPE CARD
Recipe Help
Two easy tools to make cooking even easier. Cooking mode keeps the screen on. The easy-step recipe displays the recipe step by step, including the ingredients needed. And you can adjust servings easily
Ingredients
- 9 oz. sushi rice
- 1 teaspoon rice vinegar
- 1 teaspoon sugar
- 2 teaspoons Japanese soy sauce
- ½ avocado, cubed
- 3 radishes, thinly sliced
- 4 oz. smoked salmon, cubes
Garnish
- nori sheets, strips
- sesame seeds
All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.
Instructions
- Cook the sushi rice according to the package directions. Let it rest with the lid on for 10 minutes.9 oz. sushi rice
- Stir the rice vinegar, sugar, and soy sauce into the warm rice until everything is evenly mixed.1 teaspoon rice vinegar, 1 teaspoon sugar, 2 teaspoons Japanese soy sauce
- Chill the rice until cold. Fluff the rice with a fork. Divide the rice between 2 bowls.
- Top with avocado, radishes, and smoked salmon.½ avocado, 3 radishes, 4 oz. smoked salmon
- Finish with torn nori sheets and black sesame seeds. Serve right away.nori sheets, sesame seeds
- Relax, grab your chopsticks, and enjoy.
Notes
- Add cucumber sticks for extra crunch.
- Swap smoked salmon for cooked shrimp.
- Mix in a spoon of wasabi mayo for a creamy kick.
- Best eaten fresh.
- Store leftovers (without avocado) in the fridge for up to 1 day. Add fresh avocado just before serving.
- This recipe is not suitable for freezing.
Nutrition
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