Best Salmon Sushi Bowl Recipe

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Broiled salmon, crisp veggies, spicy mayo, and eel sauce top sticky sushi rice for a delicious meal or lunch.  


For the rice: – 2 cups short grain sushi rice – 2 ¼ cups water – ¼ cup seasoned rice vinegar For the salmon: – 4 4-5 oz boneless salmon fillet – Olive oil – Kosher salt For the eel sauce: – ½ cup soy sauce or tamari – ½ cup mirin – ½ cup granulated sugar For the bowls: – 1/4 cup mayonnaise – 1-2 Tablespoons sriracha, to taste – 2 mini cucumbers or 1 large, sliced – 2 radishes, sliced very thin – 2 avocados, sliced – Green onions, sliced


Prepare the sushi rice:- Rinse the rice in a fine mesh sieve with cold water for 1 minute to remove any cloudiness. Shake off excess moisture and add rice to a lidded pot.

Step 1

Add water to rice and stir. Cover and gently boil over medium-high heat. Set the timer for 16 minutes and lower the heat immediately. Allow the rice to cook softly.  

Step 2

Remove the lid at 16 minutes and test a few grains for tenderness. After tender, cover, remove from heat, and let rice steam for 10 minutes.

Step 3

Uncover the saucepan and gradually stir vinegar into rice until absorbed.

Step 4

For the eel sauce and salmon:- Heat broiler. Cover a sheet pan with foil and cooking spray. Make eel sauce. Stir soy sauce, mirin, and sugar in a saucepan. After boiling, decrease heat to a simmer.  

Step 5

Cook 5-7 minutes until the mixture thickens to thin maple syrup. Save a few tablespoons for salmon glaze.

Step 6

Prepare salmon. Rub fish with olive oil and salt on the hot pan. Broil fish for 6 minutes on middle rack. Remove salmon and brush with eel sauce.

Step 7

Reheat the salmon for 2-4 more minutes until it flakes easily and the thickest part reaches 135 degrees Fahrenheit. Avoid cooking over 140 degrees.

Step 8

Spice up mayo. Blend mayonnaise and 1 tbsp Sriracha in a small bowl. Add extra to taste. Combine bowls. Portion cooked rice into bowls.  

Step 9

Add sliced veggies, pickled ginger, green onions, and salmon flakes. Serve with spicy mayo and remaining eel sauce.

Step 10

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