Easy + super healthy, salmon sushi bowls are full of classic sushi flavors (soy, wasabi, seafood, spicy mayo, seaweed + rice), plus gluten-free + delicious!
If I could only eat one meal for the rest of my life, it would no-questions-asked, hands-down, no-doubt-about-it, wouldn’t-even-miss-other-foods be sushi.
Mattie and I often joke that the combo of soy sauce and wasabi is so dang good we could just drink it to get our “sushi fix”.
Yes, we have problems…we’re working on it.
The point is: sushi is delicious and whether it’s five-star, authentic nigiri and sashimi or overstuffed, fusion rolls full of blasphemous ingredients like spicy mayo and crispy shallots, I can’t get enough of it.
Unless it has cream cheese or the entire roll is deep fried–I’m not a monster and that is NOT sushi.
Ok rant over. (Again) the point is: sushi is delicious and when I’m craving that addicting soy-wasabi-seafood-seaweed-rice combination, but I don’t feel like leaving the house, I turn to one of my most cooked recipes ever: salmon sushi bowls.
Salmon sushi bowls require none of the labor-intensive, technique-driven skills that rolling your own sushi carries with it. Plus the salmon is actually cooked so you don’t have to worry about tracking down sushi-grade fish at the grocery store (or paying a fortune for it once you find it).
Admittedly, this is obviously not sushi. BUT, salmon sushi bowls give you all of those amazing sushi flavors (like the best spicy salmon maki roll you’ve ever had!) in a gluten-free bowl that’s bursting with fresh veggies and loads of flavor! My kind of meal.
To be fair, I really have to credit my friend Amy for giving me this idea. One night, she had us over for dinner and cooked her version of Damn Delicious‘s teriyaki salmon with sriracha cream sauce, served over white rice alongside edamame.
The next night, I asked her for the recipe and made it myself. Then each week for the next few months, I kept tweaking the recipe, trying to make it a little bit healthier and a little bit more flavorful (yes the two concepts can co-exist) and finally I reached the perfect combo. The perfect salmon sushi bowl.
So, let’s get into it. First: the salmon. Broiling salmon has got to be my favorite (and the easiest!) way to make perfectly cooked salmon every time. Just 8-10 minutes under the broiler and this is what you get:
Medium-rare, tender, perfectly charred salmon. Every. Single. Time.
This is another non-recipe recipe (are you sensing a pattern yet?), so feel free to switch up the veggies in the bowl based on what you have/like. I like avocado and shelled edamame, but spinach, broccoli and asparagus would all be amazing, as would a soft poached or fried egg on top. Of course, there’s not much that isn’t better with an egg on top. #putaneggonit
Likewise, the grains are interchangable. I try to stick with gluten-free, sprouted grains (which are easier to digest), like rice or quinoa (I highly recommend TruRoots Sprouted Tri-Color Quinoa), or go grain-free and use lettuce to make an amazing salad. The sky’s the limit.
So what are you waiting for–these sushi salmon bowls aren’t going to make themselves. Happy Eating!
Salmon Sushi Bowls (Gluten-Free)
- 1 cup gluten-free grains or lettuce
- 2 (4-ounce) filets wild-caught salmon
For the teriyaki marinade:
For the spicy mayo:
- Cook your grains according to package instructions.
- Turn on the broiler to high (550F) and place salmon on a baking sheet lined with aluminum foil (the dishwasher in your house will thank you!). Combine all of the teriyaki ingredients into a small bowl and whisk to combine. Using a pastry brush, gently brush salmon with the sauce until fully coated. Put the salmon on the top rack under the broiler and cook for 4 minutes. Remove salmon, brush again with the marinade and broil for another 4-6 minutes, or until salmon is cooked to your liking. I recommend medium-rare. Remove salmon, brush once more with the marinade and set aside.
- Meanwhile, combine spicy mayo ingredients in a small bowl and whisk to combine. Set aside.
To dinner bowls, add 1/2 cup cooked grains. Add avocado and any other cooked veggies. Add 2-4 ounces salmon (I often cut 4-ounce filets in half to make this recipe serve 4, but if you need more protein, you can serve 2 with this recipe by using whole filets in each bowl) Garnish with scallions, sesame seeds and nori strips. Enjoy!
I often cut 4-ounce salmon filets in half to make this recipe serve 4, but if you like more protein, you can serve 2 with this recipe by using whole filets in each bowl.
You will likely have leftover marinade and sauce--it will keep in the refrigerator for up to 7 days.