Is a salmon sushi bowl the same as a poke bowl?

Not quite. Poke is a Hawaiian dish made with seasoned pieces of raw fish, while chirashi is a Japanese dish of sushi rice topped with fish and other ingredients. This salmon sushi bowl borrows the dressed fish from poke and the seasoned rice and scattered toppings from chirashi, but it is not a traditional version of either dish.

Can I make this with plain steamed rice?

Yes, but it will taste more like a salmon rice bowl than a sushi bowl. The vinegar, sugar, and salt give sushi rice its signature flavor, so I recommend seasoning the rice if possible.

Can I use tuna instead of salmon for this recipe?

Absolutely! Feel free to use other types of sashimi-grade fish or seafood, or make it vegetarian with firm tofu. Or, try my tekka don recipe (tuna rice bowl) featuring marinated tuna sashimi, nori, and shiso.

Salmon Sushi Bowl with Creamy Wasabi Soy Dressing

Name: Salmon Sushi Bowl
Prep time: 15 min
Cook time: PT-497073H42M23S
Total time: 20 min
Cuisine: Japanese
Ingredients: 2 cups cooked Japanese short grain rice or medium grain rice; 2 tablespoons regular Japanese soy sauce; 2 teaspoons mirin; 2 tablespoons kewpie mayonnaise or regular mayonnaise; 2 teaspoons wasabi paste; 8 ounces sashimi grade salmon; 1 avocado; 1 toasted nori sheet; ½ cup shelled edamame; ½ red, yellow, or orange bell pepper; 2 wedges of lemon or lime; Ichimi togarashi, optional

Salmon Sushi Bowl

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A colorful salmon sushi rice bowl dressed with a wasabi soy dressing, and topped with avocado, edamame, and bell peppers.

Author: Caroline Phelps
Prep Time: 15 minutes
Cook Time: assembling - 5 minutes
Total Time: 20 minutes
Yield: 2 servings 1x
Category: Fish
Method: Chopping
Cuisine: Japanese
Diet: Pescatarian

Ingredients

Units Scale

Rice

2 cups cooked Japanese short grain rice or medium grain rice

Wasabi soy dressing

2 tablespoons regular Japanese soy sauce
2 teaspoons mirin
2 tablespoons kewpie mayonnaise or regular mayonnaise
2 teaspoons wasabi paste

Toppings

8 ounces sashimi grade salmon
1 avocado
1 toasted nori sheet
1/2 cup shelled edamame
1/2 red, yellow, or orange bell pepper
2 wedges of lemon or lime
Ichimi togarashi, optional

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Instructions

Make the sushi rice. If you are making this recipe from scratch, follow this easy recipe to make sushi rice.
Slice the salmon. Place the salmon on a cutting board and using a sharp knife, slice the salmon into bite size pieces. Transfer to a mixing bowl and set aside.
Make the dressing. In a small bowl, whisk the soy sauce, mirin, mayonnaise, and wasabi paste.
Season the salmon. Add the dressing to the salmon and toss to coat all the pieces. Set aside.
Cut the avocado. Slice the avocado in half, lengthwise and remove the pit by sticking your knife in the middle of the pit, and slowly twisting to remove it. Do this on a cutting board to avoid cutting the palm of your hand. Peel each side and slice the avocado into bite size pieces. Set aside.
Cut the bell pepper. Take the seeds out and cut out the ribs (thin white lines). Chop into bite size pieces and set aside.
Assemble. Take 2 serving bowls and divide the sushi rice equally. Shred the nori on top of the rice – you can also break it with your hands – and add the avocado, edamame, and bell pepper. Finish by topping the bowls with the salmon and dressing, and serve with a lime wedge, and ichimi togarashi, and salt, on the side.

Notes

Only use salmon that is sold for raw consumption.
Keep the salmon refrigerated until you are ready to prepare it.
Serve the bowls immediately after assembling them.

Nutrition

Serving Size: 1 serving
Calories: 615
Sugar: 4.2g
Sodium: 480mg
Fat: 23.2g
Saturated Fat: 3.4g
Unsaturated Fat: 5.8g
Trans Fat: 0g
Carbohydrates: 66.9g
Fiber: 6.9g
Protein: 35.5g
Cholesterol: 60.8mg

Find it online: https://pickledplum.com/salmon-sushi-bowl/