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Salmon Sushi Bowls

By Jamie Vespa

on Jun 26, 2022 Updated Oct 06, 2022

5 from 19 votes

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Salmon Sushi Bowls featuring teriyaki-glazed salmon, cucumber-mango salad, and sushi rice topped with gochujang aioli. The most dynamite flavors, fresh ingredients, and everything you love about sushi rolls made into a bowl!

Homemade sushi bowls are the answer to your weeknight “I’m craving sushi” conundrum.

There’s no rolling or special equipment involved, which means they’re much easier to make. Plus, you can get even more creative with toppings, and don’t have to worry about sourcing sushi-grade raw fish.

Best of all, these hearty, healthy bowls will keep you full for hours.

Here’s the lineup for these salmon sushi bowls:

• A base of short-grain sushi rice, which is seasoned with rice vinegar and a pinch of sugar. 
• Chunks of savory-sweet teriyaki-glazed salmon.
• Refreshing and crunchy mango-cucumber salad.
• Avocado for extra creaminess and heart-healthy fats.
• A rich, slightly spicy gochujang aioli that will remind you of classic Yum Yum Sauce.

How to Make Salmon Sushi Bowls

Save money on the pricey sushi takeout this week and plan for sushi dinner at home.

Just don’t be intimidated by the long ingredient list – MANY of the ingredients are used twice, some even three times. There are also plenty of substitution options!

The Ingredients

• Salmon: You need 1 (1 – 1.25 lb.) fillet of skin-on salmon. It’s best to leave the skin on when cooking the salmon because it holds the flesh together. You can remove it after cooking, if you prefer.
• Soy Sauce: Look for lower-sodium soy sauce or tamari so you have better control over the salt content of the dish.
• Rice Vinegar: Rice vinegar is the most mild of all vinegars. You’ll use it in every component of this recipe: the fish marinade, sushi rice, salad, and aioli.
• Sesame Oil: Look for toasted sesame oil, which is darker in color and has a complex, nutty flavor.
• Honey: For the classic sticky-sweetness of teriyaki sauce. Alternatively, you can use maple syrup here.
• Ginger + Garlic: A must-have duo for adding aromatic goodness to the marinade. 
• Rice: You need short-grain white rice, also known as sushi rice, which contains more starch than long-grain. The grains are shorter and thicker, and tend to stick together when cooked. 
• Cucumber: I prefer using Persian cucumbers for this salad, however you can also use half of an English cucumber.
• Mango: Look for a ripe, juicy mango to add sweetness to the salad.
• Cilantro: Use cilantro in both the salad and as a garnish. If you’re not a cilantro fan, swap it for scallions.
• Gochujang: Gochujang is a staple in Korean cooking. If you’re not familiar with this versatile condiment, it’s a thick and spicy crimson-red paste made from red chile peppers, fermented soybeans, and salt.
• Mayo: I use an avocado oil-based mayonnaise, such as Primal Kitchen brand. This just offers more heart-healthy fats than some other varieties. 

The Directions

Step 1: Marinate the Salmon

Cut salmon into bite-sized chunks. (Note: it’s best to leave the skin on, which helps hold the flesh together when cooking.)

In a large bowl, combine soy sauce, rice vinegar, sesame oil, honey, ginger, and garlic; whisk to combine. Add salmon chunks and let sit at room temperature for 20 to 30 minutes.

Step 2: Prepare Sushi Rice

Rinse the rice with cold water in a large fine mesh strainer for 1 minute, until the water runs mostly clear. 

Combine rice, water, and salt in a medium saucepan and bring mixture to a boil. Reduce heat to medium-low to maintain a gentle simmer, and cook for 15 to 20 minutes, or until all of the liquid is absorbed and the rice is tender.

Stir in rice vinegar and sugar, and place lid back on pot. Let rice gently steam (off burner) until bowls are ready to be assembled.

Step 3: Prepare Cucumber-Mango Salad

In a medium bowl, combine cucumber, mango, cilantro, rice vinegar, olive oil, and sesame seeds. Season with a pinch of salt, and toss to combine. Set aside.

Step 4: Mix Gochujang Aioli

In a small bowl, combine mayonnaise, gochujang, rice vinegar, sesame oil, grated garlic, sugar, and salt; whisk until smooth.

Step 5: Assemble Sushi Bowls

Heat 1 to 2 Tbsp. of neutral cooking oil in a large skillet over medium-high. Once hot, add salmon and marinade to skillet, and arrange salmon pieces in a single layer.

Cook, undisturbed, for 3 minutes, allowing the salmon to sear and sauce to thicken. Continue cooking for 3 to 4 more minutes until the sauce turns into a glaze and coats the salmon pieces. 

Divide sushi rice evenly into each of four bowls. Spoon teriyaki-glazed salmon overtop, and divide cucumber-mango salad evenly between each bowl. Add avocado slices, and spoon gochujang aioli overtop. Garnish with extra cilantro and toasted sesame seeds, if desired.

Make-Ahead and Storage Tips:

• Make-Ahead: Prepare the gochujang aioli up to 3 days ahead. Store in a sealed jar or container in the refrigerator.
• Store: Store salmon and rice mixture separately from the salad and aioli. Salmon and rice will last 2 days refrigerated, as well as the salad. Aioli can be refrigerated for up to 1 week.
• Reheat: Reheat the salmon and rice in a skillet over medium heat until warm. In a pinch, you can also microwave individual portions. Top with salad and aioli once warm. 

More Healthy Salmon Recipes to Try:

Sesame Salmon Rice Bowl with Creamy Ginger Sauce

Salmon Couscous Salad with Feta Dressing

Honey-Harissa Baked Salmon with Dill Rice

If you give this salmon sushi bowl recipe a try, snap a pic and tag #dishingouthealth on Instagram so I can see your beautiful creations. Also, follow along on Facebook and Pinterest for the latest recipe updates!

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5 from 19 votes

Salmon Sushi Bowls

By Jamie Vespa MS, RD

Salmon Sushi Bowls featuring teriyaki-glazed salmon, cucumber-mango salad, and sushi rice topped with gochujang aioli. Just don't be intimidated by the ingredient list! Many of the ingredients are used two or three times.

Prep Time: 30 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 50 minutes minutes

Servings: 4

Equipment

• Medium Saucepan with Lid
• Large skillet
• Mixing bowls

Ingredients  

1x2x3x

Teriyaki-Glazed Salmon

• ▢ 1 - 1.25 lbs. skin-on salmon
• ▢ 1/3 cup lower-sodium soy sauce or tamari
• ▢ 3 Tbsp. rice vinegar
• ▢ 1 Tbsp. toasted sesame oil
• ▢ 1 Tbsp. honey
• ▢ 2 tsp. fresh grated ginger
• ▢ 2 garlic cloves, minced

Sushi Rice

• ▢ 1 cup short-grain white rice (sushi rice)
• ▢ 1/2 tsp. kosher salt
• ▢ 1 Tbsp. rice vinegar
• ▢ 1 tsp. granulated sugar

Cucumber-Mango Salad

• ▢ 2 Persian cucumbers (or half an English cucumber), very thinly sliced
• ▢ 1 ripe mango, cut into small cubes
• ▢ 2 to 3 Tbsp. roughly chopped cilantro leaves
• ▢ 1 Tbsp. rice vinegar
• ▢ 1 Tbsp. extra-virgin olive oil
• ▢ 2 tsp. toasted sesame seeds

Gochujang Aioli

• ▢ 1/3 cup mayonnaise
• ▢ 1 to 2 Tbsp. gochujang (depending on desired level of spice)
• ▢ 2 tsp. rice vinegar
• ▢ 1 tsp. toasted sesame oil
• ▢ 1 grated garlic clove
• ▢ 1/2 tsp. granulated sugar
• ▢ 1/4 tsp. kosher salt

Optional Topping/Garnish

• ▢ Sliced avocado

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Instructions 

• Prepare Salmon:

  Cut salmon into bite-sized chunks. (Note: it's best to leave the skin on, which helps hold the flesh together while cooking.)

  In a large bowl, combine soy sauce, rice vinegar, sesame oil, honey, ginger, and garlic; whisk to combine. Add salmon chunks and let sit at room temperature for 20 minutes.
• Cook Sushi Rice:

  Meanwhile, rinse the rice with cold water in a large fine mesh strainer for 1 minute, until the water runs mostly clear. 

  Combine rice, 2 cups of water, and salt in a medium saucepan and bring mixture to a boil. Reduce heat to low, cover, and cook for 15 to 20 minutes, or until all of the liquid is absorbed and the rice is tender.

  Stir in rice vinegar and sugar, and place lid back on pot. Let rice gently steam (off burner) until bowls are ready to be assembled.
• Prepare Cucumber-Mango Salad:

  In a medium bowl, combine cucumber, mango, cilantro, rice vinegar, olive oil, and sesame seeds. Season with a pinch of salt, and toss to combine. Set aside.
• Mix Aioli:

  In a small bowl, combine mayonnaise, gochujang, rice vinegar, sesame oil, grated garlic, sugar, and salt; whisk until smooth. Set aside.
• Cook Salmon and Assemble Bowls:

  Heat 1 to 2 Tbsp. of neutral cooking oil in a large skillet over medium-high. Once hot, add salmon and marinade to skillet, and arrange salmon pieces in a single layer.

  Cook, undisturbed, for 3 minutes, allowing the salmon to sear and sauce to thicken. Continue cooking for 3 to 4 more minutes, stirring only occasionally, until the sauce turns into a glaze and coats the salmon pieces. 

  Divide sushi rice evenly into four bowls. Spoon teriyaki-glazed salmon overtop, and divide cucumber-mango salad evenly between each bowl. Add avocado slices, and spoon Gochujang Aioli overtop. Garnish with extra cilantro and toasted sesame seeds, if desired.

Notes

• Make-Ahead: Prepare the aioli up to 3 days ahead. Store in a sealed jar or container in the refrigerator.
• Store: Store salmon and rice mixture separately from the salad and aioli. Salmon and rice will last 2 days refrigerated, as well as the salad. Aioli can be refrigerated for up to 1 week.
• Reheat: Reheat the salmon and rice in a skillet over medium heat until warm. In a pinch, you can also microwave individual portions. Top with salad and aioli once warm. 

Nutrition

Serving: 1bowl | Calories: 660kcal | Carbohydrates: 40g | Protein: 40g | Fat: 38g | Saturated Fat: 6g | Sodium: 1550mg | Fiber: 2g | Sugar: 14g

I calculate these values by hand to ensure accuracy, however expect up to a 10% variable depending on food brands.

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