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Sushi Bowl - This Sushi Bowl is perfect for when you’re craving Salmon Sushi at home. It’s fresh, healthy and delicious.

Sushi Bowl

This Sushi Bowl is perfect for when you’re craving Salmon Sushi at home. It’s fresh, healthy and delicious.
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Course: Main Course
Cuisine: Asian
Keyword: easy sushi bowl recipe, Sushi Bowl, sushi bowl ingredients, sushi bowl recipes, sushi bowl salmon
Total Time: 30 minutes
Servings: 4

Equipment

  • Lidded frying pan
  • Stovetop
  • Microwave

Ingredients

  • 1 tablespoon sesame oil 60 ml total for the recipe
  • 2 tablespoon soy sauce 60 ml total for the recipe
  • 1 tablespoon white miso paste
  • 4 salmon fillets skin on
  • 4 tablespoon rice wine vinegar
  • 1 tablespoon white sugar
  • 1 teaspoon salt
  • 1 carrot
  • 2 tablespoon ginger
  • 1 tablespoon sesame oil 60 ml total for the recipe
  • 2 tablespoon sesame oil 60 ml total for the recipe
  • 2 tablespoon soy sauce 60 ml total for the recipe
  • 2 tablespoon Greek yoghurt
  • 10 ml sriracha
  • 1 lime
  • 450 g white rice microwave rice
  • 1 cucumber
  • 1 avocado
  • 5 g nori seaweed sheets
  • 2 teaspoon white sesame seeds

Instructions

  • Mix sesame oil, soy sauce and white miso paste in a large bowl, coat salmon fillets and set aside. Option to keep your child’s fillet plain.
    1 tablespoon sesame oil, 2 tablespoon soy sauce, 1 tablespoon white miso paste, 4 salmon fillets
    Mix sesame oil, soy sauce and white miso paste in a large bowl and coat salmon fillets.
  • Mix vinegar, sugar and salt in a bowl to create pickling liquid. Use a peeler to peel carrot into ribbons. Peel and finely slice ginger. Add to the pickling liquid and set aside.
    4 tablespoon rice wine vinegar, 1 tablespoon white sugar, 1 teaspoon salt, 1 carrot, 2 tablespoon ginger
    Add carrot ribbons and sliced ginger to pickling liquid made of vinegar, sugar and salt.
  • Heat a lidded frying pan on medium high heat, add sesame oil and cook salmon for 2 minutes on skin and top side, lid on. Remove from the heat but keep the lid on until time to serve.
    1 tablespoon sesame oil, 4 salmon fillets
    Cook salmon in a frying pan with the lid on.
  • Mix sesame oil and soy sauce in a small bowl and set aside. Mix Greek yoghurt, sriracha and lime juice in a small bowl and set aside.
    2 tablespoon sesame oil, 2 tablespoon soy sauce, 2 tablespoon Greek yoghurt, 10 ml sriracha, 1 lime
    Mix sesame oil and soy sauce in a small bowl. Mix Greek yoghurt, sriracha and lime juice in another bowl.
  • Heat rice in the microwave. Slice cucumber into batons and avocado into wedges.
    450 g white rice, 1 cucumber, 1 avocado
    Slice cucumber into batons and avocado into wedges.
  • Serve kids salmon, rice, cucumber and avocado.
    For adults, add drained carrot and ginger. Cut seaweed sheets into thin slices. Drizzle sesame soy mix, sriracha mayo and sprinkle sesame seeds.
    1 cucumber, 1 avocado, 5 g nori, 2 teaspoon white sesame seeds
    Sushi Bowl - Serve rice, salmon, cucumber and avocado and pickled carrot and ginger. Top with cut seaweed sheets. Drizzle sesame soy mix, sriracha mayo and sprinkle sesame seeds.

Nutrition

Calories: 948kcal | Carbohydrates: 109g | Protein: 48g | Fat: 35g | Saturated Fat: 5g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 15g | Cholesterol: 94mg | Sodium: 2042mg | Potassium: 1367mg | Fiber: 8g | Sugar: 7g | Vitamin A: 2827IU | Vitamin C: 15mg | Calcium: 101mg | Iron: 10mg