Salmon sushi bowl

Love sushi, hate rolling? This delicious salmon sushi bowl recipe was made for you! This tasty bowl is quick and easy to make and is perfect enjoyed for a delicious weeknight family meal

By Jennene Plummer
  • 15 mins preparation
  • 15 mins cooking
  • 30 mins marinating
  • Serves 4
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  • 1 1/2 cup sushi rice
  • 2 1/2 cup water
  • 2 tablespoon sushi seasoning
  • 3 spring onions, thinly sliced
  • 1 bunch radishes, thinly sliced
  • 1 large carrot, finely shredded
  • 1/3 cup rice wine vinegar
  • 1/3 cup sesame seeds
  • 4 x 150g boneless, skinless salmon fillets
  • 1 tablespoon olive oil
  • 1 avocado, thinly sliced
  • 1 Lebanese cucumber, cut into ribbons
  • wasabi mayonnaise (see recipe tip), soy sauce to serve


  • 1
    In a fine sieve, rinse rice under cold running water until water runs clear. In a saucepan, combine rice and water. Bring to the boil.
  • 2
    Reduce heat and simmer for 4-5 minutes until craters form in rice. Reduce heat to low, then cover and cook for 3 minutes. Remove from heat and set aside, covered, for 10 minutes.
  • 3
    In a large bowl, combine cooled rice, sushi seasoning and onion. Spread evenly over an oven tray.
  • 4
    In a bowl, combine radish, carrot and vinegar. Set aside for 30 minutes. Drain and rinse under cold water, then pat dry with a paper towel.
  • 5
    Sprinkle sesame seeds evenly onto each salmon fillet, pressing on firmly. In a nonstick frying pan, heat oil on medium. Cook salmon, seeds-side down, for 3 minutes until light golden. Turn and cook for 2-3 minutes for medium-rare or to your liking.
  • 6
    Spoon rice evenly between 4 serving bowls. Arrange avocado and salmon on rice. Top with cucumber, radish and carrot. Serve with wasabi mayonnaise and soy sauce.


  • Make your own wasabi mayonnaise by adding a squeeze of wasabi to mayonnaise, with lemon juice to taste.