Salmon Roll Sushi Bowl

recipe and image from here

Ian and I had this for dinner today. Scott had it without the seaweed. 

I didn’t have avocado, but would have loved it, but not the guys. 

I mixed the vinegar with the dressing
(instead of doing it separately with just the rice)

 and just used a drop of hot sauce, because Ian and I are wimps!

Salmon Roll Sushi Bowl

This delicious sushi bowl recipe includes salmon, sliced avocado, diced cucumber, crumbled seaweed, and toasted sesame seeds. Best yet, there’s an easy-to-make spicy dressing made of soy sauce, sriracha, and a hint of lemon.

Prep Time 15 minutes
Servings 2 servings
Calories 608 kcal


For the sushi rice:
2 c. white rice cooked
3 T. rice vinegar
1 t. salt

For the toppings:
6 oz. canned salmon, drained and fluffed with a fork
1 avocado thinly sliced
half a cucumber diced
0.2 ounce roasted seaweed sheets crumbled
black toasted sesame seeds to taste

For the spicy dressing:
3 T. soy sauce
1 T. sriracha
1 T. fresh lemon juice about half a lemon


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

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

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