Smoked Salmon Sushi Bowl Recipe

A quick smoked salmon sushi bowl with sushi rice, avocado, radishes, and soy sauce. All the sushi flavor, none of the rolling.

Prep Time 5

Cook Time 10

Total Time 15

Course Dinner, Lunch

Cuisine Asian, Japanese

Servings bowls

Calories 632 kcal

Ingredients you need per step are listed below the step in Italic

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.

1. Can I use another type of fish? Yes, raw tuna or salmon works, but smoked salmon is faster and safer for home prep.

2. Can I cook the rice the day before? Yes. Cook, season, and chill it. Fluff it before serving.

3. My rice clumps after chilling. What should I do? Loosen it gently with a fork or a slightly damp spoon.

4. Can I use regular smoked salmon slices? Yes. Cut them into strips or bite-size pieces.

5. Can I make this for meal prep? Yes, but add the avocado just before serving so it stays fresh.

6. Variations

7. Storage

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.

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