Salmon Sushi Bowl

Salmon Sushi Bowl

This sushi bowl delivers everything you love about sushi-fresh flavours, contrasting textures, and that signature umami hit -without the rolling or prep time. It’s simple, satisfying, and adaptable to whatever is in your fridge. The seared salmon adds richness, while creamy avocado and crisp sprouts bring balance and freshness.

Best of all, it comes together in under 30 minutes, making it ideal for busy weeknights when you want something quick but still feel like a treat.

Ingredients

1 x 200g salmon fillet
3 tbsp of your preferred Teriyaki sauce
2 tbsp Korean gochujang paste
2 tsp vegetable oil
1 cup cooked rice
¼ small red onion, thinly sliced
½ avocado, diced
¼ cup sunflower or alfalfa sprouts
Kewpie mayonnaise, to serve
Marion’s Kitchen Coconut Sriracha or your favourite hot sauce
1 tsp wasabi (optional)
Crispy nori sheets, cut into bite-sized squares, to serve

METHOD

Marinate the salmon
Place the salmon fillet in a bowl and add the teriyaki sauce and gochujang paste. Mix to coat the salmon evenly in the marinade.
Cook the salmon
Heat the vegetable oil in a non-stick frying pan over medium-high heat. Once hot, add the salmon and cook for 3–4 minutes per side, or until seared and just cooked through.
Assemble the bowl
Divide the cooked rice between serving bowls. Arrange the diced avocado, thinly sliced red onion, and sprouts neatly around the rice. Top with the seared salmon.
Finish and serve
Drizzle with Kewpie mayonnaise and hot sauce to taste. Add a small dollop of wasabi if you enjoy extra heat. To eat, mix everything together or scoop onto crispy nori squares for that perfect sushi bite.