If you love eating salmon and you love eating sushi – this quick ‘n easy salmon recipe is a combo of both – sort of! It’s the satisfaction of sushi without the need for sushi-grade fish or assembling rolls!
My friend Natalia made it when I visited her in Los Angeles and it was sooo good that I decided to re-create it as soon as I got home. My presentation didn’t turn out exactly as nice as hers, but it was still super yummy. The trick is to get the pan really hot and if you have a splatter cover; all the better. I’ll be making it again and again and again.
These photos below were taken from Minimalist Baker (because that’s where the original recipe is from and they’re great photos).
I only post recipes of things I’ve made myself and love. Try to keep it simple for the most part.
How to Make Salmon “Sushi” Bowls
EASY is the key word here. These salmon “sushi” bowls come together with just three required components, plus a few optional add-ons to step up the sushi vibes! Here’s what’s required:
- Salmon with a gingery, garlicky, tamari-sesame glaze
- Sushi rice
- Gingery Smashed Cucumber Salad (or sliced cucumber + carrots to keep it simple)
Cubed salmon marinates in a gingery, savory, garlicky sauce before being cooked to caramelized perfection. 
A super crunchy cucumber salad joins the party for major freshness and flavor! Then it’s on to the rice! We love sushi rice for its sticky texture and slightly sweet flavor, but any short-grain rice will do the trick.
Assemble it all together and get ready to choose your favorite sushi add-ons! Avocado adds richness, sliced green onions give it a kick, sesame seeds add crunch, and wasabi, pickled ginger, and crumbled seaweed speak for themselves!
Ingredients
- 3 Tbsp tamari (or soy sauce // ensure gluten-free as needed)
- 2 Tbsp toasted sesame oil
- 2 Tbsp rice vinegar
- 1 Tbsp ginger, grated or finely minced (a 1-inch piece yields ~1 Tbsp or 9 g)
- 2 cloves garlic, grated or finely minced
- 1 tsp maple syrup
- 1/2 tsp red pepper flakes (optional // for heat)
- 1 ½ pounds salmon filets (~1 inch thick, skin removed and cut into 1-inch cubes // wild-caught when possible // king salmon for best flavor/texture)
RICE
- 1 cup dry sushi rice (or sub short-grain white or brown rice and increase water)
- 1 ¼ cups water
- 1 tsp rice vinegar
SALAD
- 1 batch Gingery Smashed Cucumber Salad (or sub 1 cup each thinly sliced cucumber and carrots)
FOR SERVING optional
- 1 large avocado, thinly sliced
- 2 stalks green onion (scallions), thinly sliced
- 1 small package seaweed snack chips or nori sheets, crumbled into a “sprinkle”
- Sesame seeds
- Pickled ginger
- Wasabi
Instructions
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SALMON (MARINATE): In a medium bowl, whisk together the tamari, sesame oil, rice vinegar, grated ginger, grated garlic, maple syrup, and red pepper flakes (optional). Set aside 2-3 Tbsp of the marinade for serving with finished bowls (optional). Add the cubed salmon to the remaining marinade and allow to marinate for ~20 minutes. While it marinates, start your rice and cucumber salad.
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RICE: Rinse rice with cold water in a fine mesh strainer until water runs clear. Drain and transfer to a small saucepan. Add water and rice vinegar. Bring to a strong simmer over medium-high heat. Reduce heat to low, cover, and cook until water is absorbed and rice is tender (~15 minutes). Turn off the heat and let rice steam with the lid on for 10 minutes.
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Once your rice is cooking, make the cucumber salad and prep your desired toppings.
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SALMON (COOK): Heat a large, well-seasoned cast iron skillet or non-stick pan over medium-high heat. Once hot, gently place the salmon in the pan using a fork or slotted spoon, leaving excess marinade behind in the bowl. Cook the salmon cubes for 5-6 minutes total, flipping occasionally until lightly caramelized and cooked to your preference, or until the internal temperature reaches 145 F (63 C // temperature recommended for food safety).
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To serve, divide the rice between bowls and add the salmon, cucumber salad, and other toppings of choice — we like it with cubed avocado and garnished with green onion, crumbled seaweed, sesame seeds, pickled ginger, and/or wasabi. -
Best enjoyed fresh, but leftovers can be stored separately in the refrigerator for up to 1-2 days. Not freezer friendly.
Notes
*just have to say – when did rice become so expensive? I’m talking about every kind of rice. I still bought sushi rice – about $14.99 for a regular size bag. Last time I can remember buying it – it was half that price. Guess that’s the price for rice!
*I bought a non GMO, organic Soy sauce substitute called “Coconut Secret” Made of organic coconut tree sap + sea salt. It was also quite pricey (about $14) but it tastes like soy sauce and much better for you.
Girl Who Would be KING on Life, Style and INSPIRATION. 
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