Sushi Bowl

With perfectly seasoned sushi rice, toppings of your choice, and delicately marinated salmon, my sushi bowl might just become one of my new favorite lunches or dinners. It’s filling, but also light enough not to leave you feeling bloated, packed full of seasonal veggies, and with a great Japanese flavor. Best of all, it’s incredibly easy to make…

How to Make Sushi Rice

The most important thing is not to skip washing the rice. I recommend that you rinse it in at least three changes of cold water, swilling it around to remove as much starch as possible. It makes all the difference between perfectly separated grains and a sticky, claggy mass. And when it comes to cooking the rice, you will definitely get the best results by following the instructions on the rice package. All rice is different, and the manufacturer will know the best method for their grains. It will probably be around 2 – 2.5 times as much water as rice (by volume), and you will likely be instructed to leave the rice steaming in the residual heat, after turning the flame off. Don’t skip this step either.

After cooking, add the seasoning while the rice is still warm, giving it maximum ability to soak up the flavors. It can taste a little over-seasoned alone, but it makes sense once you combine it with all the toppings.

What to Top a Sushi Bowl with?

It’s really up to you! I do recommend that you use some kind of lightly marinated sashimi-grade fish, plus some shredded nori seaweed. I love salmon, ginger and avocado, and I like the addition of cucumber for the crunch, but this is really just my personal preference. The recipe below gives my version, but feel free to go wild! The world is your oyster.

How Do I Marinate Fish for a Sushi Bowl?

The good news is that this is super-easy! You definitely want soy sauce, and then add some flavorful oil and something acidic. Sesame oil is the classic oil used in Japan to add flavor, but there are a number of things you could try for the acid. Citrus juice is great, and if you can get your hands on a yuzu, that would be perfect. They can be hard to track down outside of Japan, though, so if you can’t find one, substitute with lime juice (like I did here). Other options include black or white rice vinegar.

To marinate the salmon, simply mix all the marinade ingredients together and pour it over the salmon. Leave for just 2-3 minutes before serving – any longer and the fish might start to go a bit mushy.

Storage Notes

It’s not recommended to store this recipe – it’s definitely best to eat it as soon as you’ve assembled it. However, you can cook the rice in advance and refrigerate overnight. Then all you need to do the following day is to prepare the toppings.

Health Benefits of Salmon

I adore salmon, and regular readers will know it. There are a lot of salmon recipes on this site! However, quite apart from tasting delicious, salmon is also incredibly good for you. It’s full of omega-3 fatty acids, healthy unsaturated fats that have been shown to lower inflammation in the body, reduce the risk of heart disease and are positively associated with brain and eye health. If you’re interested in finding out more, there’s a very comprehensive fact sheet here from the National Institutes of Health.

Looking for More Salmon Recipes?

Try out one of these:

• Salmon Sushi Bake
• Furikake Salmon
• Cold Poached Salmon
• Easy Salmon Ramen

Conclusion

Next time you’re craving sushi but don’t have the time (or skills!) to get the bamboo rolling mat out, give my sushi bowl a try instead. It’s incredibly quick and easy, highly versatile, and when you use salmon and fresh vegetables, it’s a really healthy choice as well.