Smoked Salmon Bowls

Smoked salmon sushi bowl with a white napkin on the side.

Smoked salmon sushi bowls are easy to make, super flavorful and ready in just 15 minutes. These smoked salmon bowls are ready in just 15 minutes and are gluten free and great for meal prep.

Course dinner, Lunch

Cuisine American, Japanese

Keyword smoked salmon bowls, smoked salmon sushi bowl, spicy salmon sushi bowl

Prep Time 1

Cook Time 14

Total Time 15

Servings

Calories 295kcal

Author Samantha Rowland

Equipment

Instant Pot

Ingredients

1 cup jasmine rice
1.25 cups water
4 oz smoked salmon
1/2 medium English cucumber
1/2 cup shredded carrots
3 tbsp coconut aminos
1 tbsp rice wine vinegar
1 tsp sesame oil
1 medium avocado optional
pickled ginger optional

Instructions

Start by making the rice. I like to make the rice in the instantpot. Rinse the rice, add it to the instant pot with fresh water. Cook on highpressure for 3 minutes, let the pressure naturally release 5 minutes thenmanually release the pressure.
While the rice is cooking, combine the coconut aminos, ricewine vinegar and sesame oil in a bowl large enough to add the veggies to.
Slice the cucumber and shred the carrots. Add the veggies tothe bowl with the coconut aminos. Stir well and let soak until rice is donecooking.
Cut the smoked salmon into cubes. Slice the avocado and prepareany of the other veggies you might be adding.
When the rice is done cooking, divide it between the bowls and top with the marinated veggies and smoked salmon cubes. Top with avocado, pickled ginger and any other toppings or ingredients you love. Pour the rest of the marinade over the bowls for more flavor.

Notes

Top tips

If you are making this in advance, skip soaking the cucumbers in the sauce and just pack it on the side. The cucumbers start to wilt because of the salt in the sauce so for the best texture, it's better to wait to add the sauce until serving.
Use whatever rice you have on hand for this. Since you aren't rolling the sushi up into rolls, you don't have to use the traditional sticky rice that is used in sushi. I always have jasmine rice on hand, so that is what I used.
I typically buy shredded carrots at the store. If you don't have shredded carrots, you can shred them yourself with a box grater or use the grater attachment of your food processor.

Storing leftovers

Fridge – the cucumbers are best to be eaten immediately if they have been marinating in the sauce. You can store the rest of the smoked salmon bowls in the fridge for up to 3 days.

If you know you will be enjoying leftovers, wait to add the coconut amino marinade to the veggies until right before serving.

I do not recommend that you freeze this recipe as the veggies will get very watery.

Nutrition