Good sushi magic happens when fresh, simple ingredients are combined to create something extraordinary. I always leave feeling inspired by the unique pairings of raw fish with citrus, herbs, and a hint of spice.

salmon roll sushi bowl

Sushi is one of those foods that I rarely attempt to recreate at home. Do you make sushi yourself? I'd love to hear about it because it seems challenging. However, the vibrant flavors and the healthy blend of fish, rice, fresh vegetables, and herbs? That's definitely worth putting together in a bowl for lunch. This salmon sushi bowl is my latest go-to for a quick and satisfying weeknight meal.

On a busy Tuesday night, after work and a couple of activities, I was grateful to have prepped my veggies on Sunday and had leftover rice ready from Monday. All I needed to do was roast the salmon, chop some herbs and avocado, and assemble everything into a bowl.

salmon rolls sushi bowlsalmon roll sushi bowl

This dish is perfect for a portable lunch packed with protein, healthy fats, and fiber to keep you energized all day. I layer the ingredients in a large mason jar and add the avocado last, creating a desk lunch I could enjoy daily. Check out the recipe below!

Ingredients

  • 1 pound salmon, skin and bones removed
  • 1 teaspoon honey
  • 2 tablespoons soy sauce or coconut aminos, divided
  • 3 teaspoons sesame oil, divided
  • 8 handfuls fresh spinach
  • kosher salt
  • 2 cups cooked rice (sushi, brown, white – your choice)
  • 1 seedless cucumber, sliced thin or cut into matchsticks
  • 2 carrots, sliced thin or cut into matchsticks
  • 2 small or 1 large avocado
  • 8 sheets roasted seaweed snacks (I prefer these, especially the teriyaki flavor. Most grocery stores carry them now.)
  • garnishes: cilantro, green onions, lime wedges, and sesame seeds

Instructions

  1. Preheat the oven to 350 degrees. Combine honey, 1 tablespoon soy sauce, and 1 teaspoon sesame oil, then brush over both sides of the salmon. Place on a foil-lined baking sheet and roast for around 15 minutes, until the center is firm and flakes easily. (If you prefer, you can use my slow-roasting method instead.)
  2. In the meantime, heat a sauté pan with another teaspoon of sesame oil, add the spinach with a pinch of salt, and sauté just until it wilts, which takes only a couple of minutes.
  3. Divide rice among four bowls, then top with cucumber, carrots, sautéed spinach, avocado slices, and roasted seaweed (I usually break each sheet in half). Flake the salmon with a fork and distribute it among the bowls. Drizzle with a teaspoon of sesame oil and a tablespoon of soy sauce. Add your favorite garnishes and enjoy!