Description
A refreshing deconstructed sushi bowl featuring tender salmon, seasoned rice, crisp veggies, and a tangy soy-sesame dressing. Perfect for a light, healthy meal.
Ingredients
Scale
- 2 cups cooked sushi rice
- 1 tablespoon rice vinegar
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 6 ounces sushi-grade salmon, diced
- 1/2 avocado, sliced
- 1/2 cucumber, thinly sliced
- 1/4 cup shredded carrots
- 2 tablespoons edamame
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon lemon juice
- 1 tablespoon mayonnaise (optional)
- 1 teaspoon sriracha (optional)
- 1 teaspoon toasted sesame seeds
- 1 sheet nori, cut into strips
Instructions
- In a small bowl, mix rice vinegar, sugar, and salt, then stir into the cooked sushi rice. Let cool slightly.
- In another bowl, whisk together soy sauce, sesame oil, and lemon juice to make the dressing.
- Optional: mix mayonnaise and sriracha for a spicy mayo drizzle.
- Arrange the sushi rice in a large bowl or individual serving bowls.
- Top with salmon, avocado, cucumber, carrots, and edamame.
- Drizzle the soy-sesame dressing over the top.
- Add a drizzle of spicy mayo if using.
- Sprinkle with sesame seeds and nori strips before serving.
Notes
Use only sushi-grade salmon. For a vegetarian version, replace salmon with tofu or skip it entirely.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No Cook
- Cuisine: Japanese-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 4g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 45mg
Keywords: salmon sushi salad, poke bowl, deconstructed sushi, healthy salad, sushi rice