These salmon sushi bowls are quickly become a weeknight staple around here. Mainly because we love the sweet, tangy, spicy, and creamy flavors that this one bowl has to offer. But then there’s also the added benefit of how it totally cleans out your refrigerator! Leftover rice? Cooked salmon that needs to be jazzed up? Ripe avocados that are minutes from their last breath? Toss it all in, a homemade sushi bowl is the solution! I like a little bit of everything on my homemade sushi bowls. There’s the crunch from the carrots, cucumbers, and panko crunchies — creaminess from the spicy sriracha mayo, and plenty of sushi ginger. I’m one of those people that always ask for extra ginger when we’re ordering sushi take-out. Some of us eat ginger to cleanse our palette so we can savor the different flavors of each sushi bowl. Others eat ginger with every bite of their sushi because it just makes everything taste better. Is it obvious which category I fall into?
What do you need to make homemade salmon sushi bowls?
Cooked rice: typically, sushi is made with Japanese short-grain rice. This type of rice is starchy and sticky. I couldn’t find sushi rice in my area, so I used jasmine rice – not ideal, but it does work in a pinch! You could even use Calrose rice for this recipe.Rice vinegar: we use rice vinegar to season the rice along with the sugar and some kosher salt.Granulated sugar: we use this to season the rice along with the rice vinegar and some kosher salt.Salmon: you can use leftover cooked salmon, freshly broiled or grilled salmon, pan-fried salmon, or even smoked salmon for this recipe! It’s totally your call! You could even use cooked cocktail shrimp if you’d like.Veggies: I use shredded carrots and cucumbers for my sushi bowls.Avocados: ½ a small ripe avocado or a ¼ of a large Haas avocado is the perfect serving size for each bowl.Panko breadcrumbs: we’ll make these into panko crunchies to give your bowls some texture and crunch.Seasonings: I use kosher salt for the sushi rice and a dash of garlic salt for the panko crunchies.
What can you use for toppings on your sushi bowl?
sriracha mayotoasted or black sesame seedsnori sheetPickled sushi gingerminced jalapeñoslow-sodium soy sauce + a dot of wasabiAnything else you like!
How to make the best homemade salmon sushi bowls:
If you like this recipe, you might also like:
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To make sriracha mayo: combine ½ cup mayonnaise, 1 tablespoon of sriracha, 1 teaspoon sugar, and 1 teaspoon low sodium soy sauce. Taste and adjust with more sriracha as desired (you can use up three more tablespoons.)Salmon: You can use any leftover salmon, pan-fried, freshly broiled, or grilled salmon for this recipe. If you didn’t want to use cooked salmon, you could also use a couple of ounces of smoked salmon per bowl. See blog post for other proteins you can use!
