• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Nicky's Kitchen Sanctuary logo

  • > Start Here
  • The Recipes
    • Browse all categories
    • Asian
    • Dinner
    • Pasta
    • Roast Dinner
    • Curries
    • Sides
    • Soups
    • Big Batch
    • Quick Dinner Recipes
    • Skinny Recipes
    • Street Food
    • Lunch
    • Gluten Free
    • Vegetarian
    • Cakes & Treats
    • BBQ
    • Breakfast & Brunch
    • Drinks
    • Appetizers
    • Sauces and Dips
  • My New Book
  • Blogger Resources
    • Living The Blog
    • How to start a food blog
    • Income Reports
  • About
    • About
    • Contact
    • Terms and Conditions
    • Privacy Policy
    • Cookie Policy
  • Sign-Up
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
go to homepage
Homepage link
  • > Start Here
  • All Recipes
  • Never miss a recipe!
  • 20 Minute Meals
  • Appetizers & Party Food
  • Asian
  • Curries
  • Dinner
  • One Pot
  • Pasta
  • Roast Dinner
  • Sides
  • Slow Cooked
  • Soups
  • Street Food
  • Terms and Conditions
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home > Salads

    Salmon Sushi Bowl

    Published: Jul 29, 2019 · Modified: Jul 22, 2021 by Nicky Corbishley

    Go to Recipe Go to Video Print Recipe
    Sushi salmon salad bowl with text overlay
    Two image collage of sushi salmon salad bowls

    An easy to prepare Salmon Sushi Bowl - all of the flavours of Sushi, in minimal time. Plus a 2-minute soy and ginger dressing that tastes way better than those little soy sauce plastic fish thingies!
    Sushi salmon bowl with dressing being poured on
    I'm still trying to get over that imposter syndrome feeling of having my own book out. Sometimes I wish I was extrovert enough to shout it from the rooftops, but I'm definitely little miss introvert. Quietly hoping that it's a success without me having to talk about it to lots of people (or even worse - stand up in front groups of people to talk about it. Worst nightmare!).

    Fortunately Chris is amazing at getting me to edge out of my comfort zone on occasion (he'll be supporting me when I'm on stage at the Big Feastival in August), and I always feel great afterwards, but then I'm happy to get straight back into my little cozy office or the sanctuary of my kitchen and hide again.

    But...... that means I can share more recipes with you guys!
    This Salmon Sushi Bowl is the second recipe I've shared from my book (the first being my Chimichurri Steak Salad) I'll probably end up sharing 3 or 4 altogether over the next few months, but I wanted to share this one with you whilst the weather is still lovely and warm.

    Overhead image of a salmon sushi bowl with a blue napkin and wooden chopsticks

    We also made a video for the Sushi Salad (incidentally, making recipe videos also used to fill me with introvert dread, but I'm so used to it that I don't even think of it now. I guess repeatedly being exposed to certain situations really does help) - check it out below.

    How to make Sushi Rice:

    • We start by rinsing the sushi rice.  If you've ever ready my fried rice tutorial, you'll know I don't rinse my rice normally, but it's different with sushi rice (which is actually just short grain rice), as it's a lot more starchy. This means it can go very glutinous and sticky if it's not rinsed. We want a bit of stickiness, but not too much.
    • We add the rice to the pan with cold water. Bring to the boil, place a lid on, then cook for 10 minutes only. After that, turn off the heat and leave (covered) for 30 minutes. This will allow the rice to continue to cook very slowly in the residual heat, giving a lovely tender result.
    • We then stir in a mixture if rice vinegar, salt and sugar - to give the rice that wonderful slightly sweet and tangy flavour.

    Collage of images showing how to make sushi rice

    The rice is divided between the bowls and topped with strips of cucumber, beetroot and carrot, along with edamame beans and radish slices.
    Overhead image of assembling a sushi salmon bowl

    It's finished with little slices of smoked salmon (I know, smoked salmon isn't normally used for sushi, but it works brilliantly and is much easier to find than sushi-grade sliced salmon).

    The dressing is a simple but perfectly matched combination of sesame oil, olive oil, soy sauce, fresh ginger, garlic and pepper. Once combined, drizzle it over the Salmon Sushi Bowls and sprinkle on some sesame seeds. A sprinkling of shichimi togarashi is a delicious addition (I also use it in my Firecracker chicken recipe), as well as some strips of Nori (seaweed). It's best to add these right before eating, as nori soaks up moisture and becomes sticky very quickly otherwise.

    And that's it! Once the sushi rice is cooked, the rest of the dish comes together in minutes!

    Sprinkling sesame seeds on a sushi salad bowl

    Want to see some more recipes pics from the book?

    Garlic Herb and New Potato Salad - with a buttery warm dressing:
    Green salad with new potatoes, radish slices and herb dressing in a white bowlCoconut Shrimp Salad - with a sweet sriracha dressing:
    Coconut Prawn Salad on a dark backgroundWarm Bacon and Pea Salad with a light lemon dressing:

    Dressing being poured onto a bacon and pea salad

    You’ll find these recipes plus loads more (75 recipes altogether with 70+ of them NOT on the blog) all with their own photo in my new Seriously Good Salads book.

    The Salmon Sushi Bowl Recipe:

    Pouring soy dressing on a sushi salmon bowl

    Salmon Sushi Bowl

    By: Nicky Corbishley
    An easy to prepare Salmon Sushi Bowl - all of the flavours of Sushi, in minimal time. Plus a 2-minute soy and ginger dressing that tastes way better than those little soy sauce plastic fish thingies!

    5 from 1 vote
    Rate this Recipe Print Recipe Pin Recipe
    Prep Time 20 mins
    Cook Time 15 mins
    Rice resting time 30 mins
    Course Dinner, Lunch
    Cuisine Japanese
    Servings 4
    Calories 591 kcal

    Ingredients
     

    • 2 cups (about 350g) uncooked sushi rice
    • 3 cups cold water
    • 2 tbsp rice vinegar
    • 1 tbsp sugar
    • ¼ tsp salt
    • 7 oz (198g) smoked salmon - cut into 2.5cm pieces
    • ½ cucumber - seeded and sliced into thin strips
    • 1 large cooked beetroot - peeled and shredded
    • 1 large carrot - peeled and sliced into thin strips
    • 1 cup (150g) cooked edamame beans
    • 4 radishes - thinly sliced
    • 2 sheets nori seaweed - cut into 1cm strips or small triangles
    • 1 oz (28g) pickled sushi ginger
    • 1 tsp mixed black and white sesame seeds
    • 1 tsp shichimi togarashi

    Soy sauce and ginger dressing

    • 1 tbsp sesame oil
    • 2 tbsp olive oil
    • 2 tbsp soy sauce
    • 1 tsp minced fresh ginger
    • 1 clove garlic - peeled and minced
    • Pinch of freshly ground black pepper

    INSTRUCTIONS
     

    • Rinse the sushi rice under cold water and place in a saucepan. Add the cold water. Bring to a boil, cover, then lower the heat to low and cook for 10 minutes. Turn off the heat and leave, covered, for 30 minutes.
    • After 30 minutes, remove the lid and let the rice cool to room temperature, then gently stir the rice vinegar, sugar and salt into the rice.
    • In a small bowl, whisk together all the dressing ingredients.
    • Divide the rice among 4 bowls and top with the salmon, cucumber, shredded beet, carrot, edamame and radish slices.
    • Add a few nori strips to each bowl, reserving the rest for serving. Place a few slices of sushi ginger in each bowl and sprinkle with sesame seeds and shichimi togarashi.
    • Serve with the dressing and extra nori strips.

    Video

    ✎ Notes

    Tip:

    A mandolin (<-- affiliate link) makes preparing the vegetable strips much easier

    Nutritional information is per serving.

    Nutrition

    Calories: 591kcalCarbohydrates: 89gProtein: 22gFat: 16gSaturated Fat: 2gCholesterol: 11mgSodium: 1097mgPotassium: 561mgFiber: 6gSugar: 7gVitamin A: 2766IUVitamin C: 7mgCalcium: 64mgIron: 3mg
    Keywords Any Time Of the year, salad, Salmon
    Tried this recipe?Mention @KitchenSanctuary or tag #KitchenSanctuary on Instagram!

    Some of the links in this post may be affiliate links – which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! That’s what helps us to keep Kitchen Sanctuary running. The nutritional information provided is approximate and can vary depending on several factors. For more information please see our Terms & Conditions.

    Hi I’m Nicky

    I love to cook and I want to share with you my favourite, delicious family friendly recipes. I want to inspire you to create fantastic food for your family every day.

    Read More
    « How to make Poutine
    Easy Ratatouille with Feta Croutons »

    Other Recipes You Might Like:

    Square image of pan-fried salmon fillets nestled in a bed of creamy lemon orzo topped with parsley. There are lemon wedges at the edges of the pan.
    Pan-Fried Salmon with Creamy Lemon Orzo
    Fish stew in a white bowl on a light surface. There is a spoon in the bowl and the stew is topped with coriander.
    Easy Fish Stew
    Spaghetti and pieces of salmon on a creamy tomato sauce in a pan
    Creamy Tomato Salmon Pasta
    Tonkatsu pork curry on a plate with rice and cabbage
    Tonkatsu (crispy fried pork cutlet) with Spicy Curry Sauce

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Rate the recipe




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Hi I’m Nicky

    I love to cook and I want to share with you my favourite, delicious family friendly recipes. I want to inspire you to create fantastic food for your family every day.

    Read More

    Recipes by category:

    • Popular Recipes
    • Asian
    • Curries
    • Quick Dinner Recipes
    • British Classic Recipes
    • BBQ
    • Roast Dinner
    • Street Food
    • Pasta
    Search For a Recipe

    Our Top Trending Recipes:

    • Crispy Sesame Chicken with a Sticky Asian Sauce
    • Honey Garlic Chicken
    • The Best Crispy Roast Potatoes
    • Cheesy Pasta Bake With Chicken And Bacon
    • Easy Chicken Curry
    • Easy Satay Sauce Recipe
    • Korean Fried Chicken
    • Creamy Tuna Pasta Bake

    FREE recipes direct to your inbox!

    Never miss a recipe and sign up for our completely FREE emails.

      Featured Recipes:

      • Chilli Con Carne
      • Traditional Lancashire Hotpot
      • Creamy Chicken Pot Pie
      • Egg Fried Rice
      • Korean Fried Chicken
      • Copycat Firecracker Chicken
      • Buffalo Chicken Pasta
      • Slow Cooker Spicy Chicken Curry
      As Featured On
      brit and co logo
      buzzfeed logo
      cheshire life logo
      country living logo
      beautiful home and life logo
      my fitness pal logo
      Neff logo
      The telegraph logo
      The Kitchn logo
      Vegetarian society logo

      Footer

      Nicky Corbishley is the recipe creator and photographer for Kitchen Sanctuary. Wife to Chris (chief techie and videographer) and mum to Lewis and Gracey. Read More…

      DMCA.com Protection Status

      Most Recent Recipes

      • Homemade Peshwari Naan Recipe
      • Salmon Rigatoni in a Creamy Tomato Sauce
      • Sticky Chinese Pork Belly
      • Slow Cooker Beef Short Ribs with Rich Gravy
      • Simple Pesto Recipe

      Copyright © 2022 LoveFoodCreative Ltd - Privacy Policy - Cookie Policy - Terms & Conditions