Salmon Sushi Bowls

4 servings


30 minutes

active time

50 minutes

total time



1 - 1.25 lbs. skin-on salmon

1/3 cup lower-sodium soy sauce or tamari

3 Tbsp. rice vinegar

1 Tbsp. toasted sesame oil

1 Tbsp. honey

2 tsp. fresh grated ginger

2 garlic cloves, minced


1 cup short-grain white rice (sushi rice)

1/2 tsp. kosher salt

1 Tbsp. rice vinegar

1 tsp. granulated sugar

Cucumber Mango Salad

2 Persian cucumbers (or half an English cucumber), very thinly sliced

1 ripe mango, cut into small cubes

2 to 3 Tbsp. roughly chopped cilantro leaves

1 Tbsp. rice vinegar

1 Tbsp. extra-virgin olive oil

2 tsp. toasted sesame seeds

Gochujang Aioli

1/3 cup mayonnaise

1 to 2 Tbsp. gochujang (depending on desired level of spice)

2 tsp. rice vinegar

1 tsp. toasted sesame oil

1 grated garlic clove

1/2 tsp. granulated sugar

1/4 tsp. kosher salt

Sliced avocado


Prepare Salmon:Cut salmon into bite-sized chunks. (Note: it's best to leave the skin on, which helps hold the flesh together while cooking.)In a large bowl, combine soy sauce, rice vinegar, sesame oil, honey, ginger, and garlic; whisk to combine. Add salmon chunks and let sit at room temperature for 20 minutes.

Cook Sushi Rice:Meanwhile, rinse the rice with cold water in a large fine mesh strainer for 1 minute, until the water runs mostly clear. Combine rice, 2 cups of water, and salt in a medium saucepan and bring mixture to a boil. Reduce heat to low, cover, and cook for 15 to 20 minutes, or until all of the liquid is absorbed and the rice is tender.Stir in rice vinegar and sugar, and place lid back on pot. Let rice gently steam (off burner) until bowls are ready to be assembled.

Prepare Cucumber-Mango Salad:In a medium bowl, combine cucumber, mango, cilantro, rice vinegar, olive oil, and sesame seeds. Season with a pinch of salt, and toss to combine. Set aside.

Mix Aioli:In a small bowl, combine mayonnaise, gochujang, rice vinegar, sesame oil, grated garlic, sugar, and salt; whisk until smooth. Set aside.

Cook Salmon and Assemble Bowls:Heat 1 to 2 Tbsp. of neutral cooking oil in a large skillet over medium-high. Once hot, add salmon and marinade to skillet, and arrange salmon pieces in a single layer.Cook, undisturbed, for 3 minutes, allowing the salmon to sear and sauce to thicken. Continue cooking for 3 to 4 more minutes, stirring only occasionally, until the sauce turns into a glaze and coats the salmon pieces. Divide sushi rice evenly into four bowls. Spoon teriyaki-glazed salmon overtop, and divide cucumber-mango salad evenly between each bowl. Add avocado slices, and spoon Gochujang Aioli overtop. Garnish with extra cilantro and toasted sesame seeds, if desired.


Serving Size

1 bowl


660 kcal

Total Fat

38 g

Saturated Fat

6 g

Unsaturated Fat


Trans Fat





1550 mg

Total Carbohydrate

40 g

Dietary Fiber

2 g

Total Sugars

14 g


40 g

4 servings


30 minutes

active time

50 minutes

total time
Start Cooking