Salmon Sushi Bowls

These Salmon dish Bowls have all the delicious flavors of your favorite salmon appear a delicious bowl! Lidded with a spicy sriracha salad dressing and ginger soy dressing, it is a flavor explosion!

Salmon Sushi Bowls
Salmon Sushi Bowls

Because I used to be coming up with on victimisation the salmon to create dish bowls, I simply went with some straightforward flavorings – butter, lemon and cilantro. Once sound the salmon within the kitchen appliance, I created a batch of dish rice, whisked along some ginger soy dressing and sriracha garlic sauce, and sliced up the opposite toppings. And let American state tell you, the sauces area unit boss. Like seriously, they create the dish, don’t skip them!  

And to provide the Salmon dish Bowls that additional dish flare, I place some nori (roasted seaweed) on top!  Nori could seem like Associate in Nursing exotic ingredient, however Kroger incorporates a cooked algae snack pack with very little sheets of nori, thus I simply grabbed on of these to use. Drizzle extravagantly with sauce and dig in!

Salmon Sushi Bowls

For the Salmon Sushi Bowls:

  • 4 sheets nori cut into strips (I used Kroger Roasted Seaweed Snack)
  • 1 ½ pounds wild caught salmon from Kroger Easy for You! Seafood with lemon slices, cilantro and butter sealed in the pouch.
  • 1 avocado sliced
  • 1 cucumber peeled and sliced
  • 3 green onion sliced
  • sesame seeds for garnish optional
  • sushi rice see recipe below
  • sriracha aioli see recipe below
  • soy ginger dressing see recipe below

For The Sushi Rice:

  • 3 cups water
  • 2 tablespoons rice vinegar
  • 1 tablespoon sugar
  • 1/2 tablespoon salt
  • 2 cups short grain white sushi rice such as Cal-Rose

For The Soy Ginger Dressing:

  • 1/2 cup low sodium soy sauce
  • 1/4 cup rice vinegar
  • 2 teaspoons sugar
  • 1 teaspoon sesame oil
  • 3 garlic cloves minced
  • 1-2 tablespoons fresh grated ginger root

For the Sriracha Aioli:

  • 1/2 cup high quality mayonnaise
  • 1-2 tablespoons sriracha to desired spiciness


  1. Bake salmon according to package instructions, or if not using packet roast on a baking sheet at 425°F for 20-30 minutes, or until cooked through.
  2. Prepare Sushi Rice.  Rinse the rice until water runs clear.  Add to water in a medium pan, stirring a few times until water comes to a boil.  Cover and reduce heat to low.  Cook for about 20 minutes, or until water has evaporated.  Allow rice to cool slightly.
  3. In a small bowl, mix the rice vinegar, sugar and salt.  Heat in the microwave for about 30 seconds, then stir until sugar and salt are dissolved.  Pour vinegar mixture over the rice and stir until combined.
  4. Prepare the sriracha aioli by stirring together the mayonnaise and sriracha, set aside.
  5. Prepare the soy ginger dressing by stirring together the soy sauce, rice vinegr, sugar, sesame oil, ginger and garlic.  Whisk until sugar is dissolved.  Set aside.
  6. To assemble Salmon Sushi Bowls, add sushi rice to the bowl.  Top with a portion of salmon*, avocado, cucumber slices, green onion slices, and a few pieces of nori.  Drizzle with sriracha aioli and soy ginger dressing.  Garnish with sesame seeds if desired.

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