salmon sushi bowl

Salmon Sushi Roll Bowl

Sometimes after a long, tough day, dinner calls for something quick and easy to put together, yet healthful. Here’s an idea that fits the bill!


Salmon Sushi Roll Bowl

  • Servings: 2
  • Difficulty: easy
  • Print


  • 2 cups white rice (cooked)
  • 3 tablespoons rice vinegar
  • 1 teaspoon salt
  • 6 ounces canned salmon (drained and fluffed with a fork)
  • 1 avocado (thinly sliced)
  • 1/2 cucumber (diced)
  • 1/5 ounce seaweed (roasted, sheets, crumbled)
  • toasted sesame seeds (black, to taste)
  • 3 tablespoons soy sauce
  • 1 tablespoon sriracha sauce
  • 1 tablespoon fresh lemon juice (about half a lemon)


  1. Sushi rice: Using a mixing bowl, mix the cooked rice with rice vinegar and salt. Divide the rice between two bowls for serving.

  2. Assembling: Add salmon, avocado, cucumber, and seaweed to the two bowls. Sprinkle sesame seeds on top.

  3. Dressing: Mix all of the dressing ingredients in a small mixing bowl. Pour over the bowls or leave the dressing on the side.

I found this through Yummly post in October of 2017, it’s a recipe titled Salmon Roll Sushi Bowl from Julia’s food blog Savory Tooth.


Steve D.

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