10-Minute Homemade Sushi Bowl Recipe

sushi rice bowl topped with masago, sesame seeds, and sauces.

5 from 1 vote

10-Minute Homemade Sushi Bowl Recipe

This 10-minute salmon sushi bowl recipe is easy to prepare, loaded with sashimi, fresh veggies, and all your favorite fixings! This recipe is easy to customize to your liking!

Prep Time10

Total Time10

Course: Dinner, Lunch, Main Course

Cuisine: Asian, Japanese

Keyword: salmon sushi bowl, sushi bowl, sushi bowl recipe, sushi bowls

Servings: servings

Calories: 509kcal

Ingredients

1 cup sushi rice (cooked)
1 tsp soy sauce
1 tsp roasted sesame oil
1 tsp rice vinegar
1 Tbsp nori komi furikake
1 small Persian cucumber
½ small avocado
1 serrano pepper
¼ small lemon
¼ cup shredded carrots
4 sheets roasted nori
6-8 oz salmon sashimi
1 Tbsp masago
2 tsp Kewpie mayo
2 tsp sriracha
1 tsp sesame seeds
1 green onion

Instructions

In a large bowl, season fully-cooked rice with soy sauce, sesame oil, rice vinegar, and furikake, then mix thoroughly.
Carefully place thinly sliced lemon, cucumbers, avocado, serranos, shredded carrot, nori sheets, and cubed sashimi on top of the rice.
Finish the sushi bowl off with a scoop of masago, a healthy drizzle of Kewpie mayo and sriracha, sesame seeds, and freshly diced green onion.

Notes

You can find sashimi-grade fish for your sushi bowls at H Mart, 99 Ranch, or most Asian markets. Make sure it's clearly labeled that it's sashimi or sushi-grade.
This recipe yields two small salmon sushi bowls or one large one.
If you think you'll end up with leftovers, I recommend storing the ingredients separately, if possible. This will help extend the shelf life of the fish and maximize overall freshness.
If you end up with leftovers after assembling the sushi bowl, you can store them in an airtight container in the refrigerator, but I recommend eating them within 24 hours.

Nutrition