Sushi bowl! Ever had one?

It’s the perfect solution when you want something sushi-like without the hassle of shaping it into cute little parcels!

You might have seen Poke Bowls (apparently pronounced ‘Poh-keh’) making their way on to menus and supermarket shelves recently. Well, sushi bowls are pretty similar only, instead of using Hawaiian flavours like their Poke sisters, they are packed full of the flavours of Japan.

I love sushi bowls for a couple of reasons: 1) they are so versatile and a great way to use up leftover rice, fish and vegetables, and 2) they are super nutritious – healthy fats and protein from the salmon, carbs from the rice, and fibre from the beans. Plus loads of nutrients from the vegetables.

Just a gentle reminder as this recipe uses jasmine rice… ‘Caulirice’ is not rice. It’s grated cauliflower. It’s a great way to get more vegetables into your diet but it’s not a substitute for rice (- there is nothing wrong with rice).

I hope you LOVE this simple dinner! It’s:

Sweet and salty
Versatile (so simple to make from leftovers)

If you give this recipe a try, let me know how you like it! Leave a comment and share it – it’s super helpful for me and other readers.

And as always, don’t forget to take a picture and tag it #FearFreeFood on Instagram. I love seeing what you cook up!

Print Recipe
Salmon Sushi Bowl
Fresh, vibrant and packed full of flavour, these sushi bowls are perfect mid-week meals! They’re full of nutrient-rich foods to leave you feeling energised and nourished.
Course Mains
Prep Time 10 Minutes
Cook Time 40 Minutes
Course Mains
Prep Time 10 Minutes
Cook Time 40 Minutes
  1. Prepare the rice by placing in a sieve and rinsing under cold water until the water runs clear. Place the rice in a bowl and soak for 30 minutes (you can skip this step but it definitely leads to fluffier, less starchy rice).
  2. Bring 180ml water to boil in a medium saucepan and add the rice. Cover and simmer for 15-20 minutes or until the rice is tender. Remove the saucepan from the heat and leave to steam for a further 10 minutes.
  3. While the rice is cooking, mix together the rice vinegar, caster sugar and soy sauce and set aside.
  4. Place the dried seaweed in a small bowl and cover with water to rehydrate.
  5. When the rice is almost finished steaming, heat a large frying pan with the sesame oil and add the sliced salmon fillets. Cook for 2-3 minutes side before flipping and cooking for another 1-2 minutes. Turn the heat off but leave in the pan ready to serve.
  6. Once the rice has finished steaming add half of the vinegar, sugar, and soy sauce mix and stir through well.
  7. Divide the rice between two bowls, add the carrots, cucumber, seaweed, and edamame beans and top with the salmon fillets. Drizzle the remaining soy sauce mix over the vegetables and sprinkle over the sesame seeds.
Recipe Notes

*You can get really good microwavable jasmine rice in supermarkets if you don’t have the time to cook it from scratch.

*Replace the salmon with baked tofu for a tasty vegan alternative.