These salmon sushi rice bowls (inspired by the one made famous on TikTok!) take less than 30 minutes. Grilled salmon is piled onto rice, along with creamy aioli, quick pickled cucumber, sweet chilli sauce and zingy smashed avocado. They’re healthy, simple and perfect for busy weeknights.
I live for bowl food. What is it about piling lots of lovely things on top of each other in a bowl that just makes it taste so good?? This salmon rice bowl is a classic example of a go-to weeknight dinner for me. Packed full of flavour and colourful ingredients, it’s a great way to get lots of veggies in and you can really make it your own.
The inspiration for this one is the famous viral TikTok salmon and rice bowl – in that version, rice, salmon, avocado, kimchi, mayo and sriracha are all mixed together and eaten with sheets of nori (seaweed). This is my twist on that! It really is like sushi in a bowl.
It’s also a great one to play around with, based on what you have to hand. You could add edamame, shredded carrot, cabbage, bean sprouts, mango, chopped pineapple or switch out the salmon for grilled chicken, tofu or halloumi.
It might look like there are a few ingredients going on here – but everything should be easy to find, and you probably have a lot of it already in your cupboard.
- Rice. I’m using a regular long grain rice here for ease, but you can switch that out for proper sushi rice, quinoa, cous cous or just use lots of leafy greens to keep things low carb.
- Salmon. Go for good quality salmon fillets if you can – you could also use hot or cold smoked salmon to cut prep down further.
- Avocado. Make sure you’re going for a ripe, soft avocado if you can. If you can’t find one that’s ripe, I’d skip it and use more aioli, sweet chilli jam and cucumber – unripe, hard avocado is not a fun experience.
- Cucumber. Instead of kimchi, we’re making a quick pickled cucumber with rice vinegar and salt. This provides that acidic hit that cuts through the oiliness of the salmon and avocado.
- Sweet chilli jam. I’m using my sweet chilli jam recipe (I recommend giving it a go!) but you could use any other sweet chilli sauce, or sriracha instead. To make it even fresher and fruitier, I love adding some finely chopped pineapple and a little pineapple juice to the sauce, but that’s optional.
If you want the proper sushi bowl experience, I recommend hunting down some nori (seaweed) sheets to enjoy with the bowls. They bring another lovely seafoody, salty element to the bowls and make them lots of fun to eat! You can find them at larger supermarkets, or you can pick them up from Amazon.
How to make them
Mix the soy sauce, honey and lime juice, then pour it over the salmon fillets in an oven dish or lined oven tray. Turn the salmon to coat it well (you can leave it to marinate for 30 minutes in the fridge if you like – but don’t worry if you don’t have time). Pop the salmon in the oven for 8 minutes, then move it to the top of the oven and turn your grill (broiler) to its highest setting for another minute, just to get a little colour on top.
While the salmon is in the oven, get the rice on. Add the rice, a little salt and water to a small pot and set it over a medium heat. Once the top of the water starts looking a little foamy, pop a lid on, turn the heat to low and leave it for 12 minutes. After 12 minutes, remove the pot from the heat and keep the lid on until you’re ready to serve.
Mix your diced cucumber with rice vinegar and salt, then mix the avocado with coriander (cilantro), lime juice and a little salt. I like to use a knife to kind of slice it up in the bowl, until it starts to break down and become creamy.
When you’re ready, divide the rice between bowls, top with the salmon, sweet chilli jam, pickled cucumber, smashed avocado and creamy aioli. Finish with a good scattering of chopped spring onions and serve with the nori sheets on the side.
Got a question?
Yes! That’ll make things even easier. You can also use hot smoked salmon or even cold smoked salmon.
You can really play around with whatever you have to hand – any crunchy veggies are lovely (think shredded cabbage, carrots and bean sprouts), or up the protein content with edamame beans. You could also switch the white rice for brown rice, quinoa, cous cous or leafy greens (or mix!) Sushi bowls are a great ‘clear out the fridge’ meal because you really can’t go too wrong. Juicy pieces of mango, pineapple or kiwifruit would also be delicious.
You sure can. That’s the great thing about this recipe – it can be made ahead of time, stored separately in airtight containers in the fridge and then just assembled and enjoyed when you’re ready. You can make the salmon, rice, avocado and cucumber up to 5 days in advance.
You can use lots of different things here! Stick with fish and use cod, halibut, hake, snapper or juicy prawns or go with chicken (this miso grilled chicken or sticky gochujang chicken are great options), or mix things up with pan-fried tofu or chunks of sweet chilli glazed halloumi.
In the UK? Shop this recipe on the Lollipop app
You can easily order all your ingredients through the all-in-one meal planning app, Lollipop. Just head to the app, add the ingredients you need to your basket, check out and then your ingredients will be delivered to your door by Sainsbury’s.
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If you like this recipe, here are some other quick ideas you might enjoy
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