Easy and healthy salmon sushi bowls that take just 15 minutes to put together. With store-bought smoked salmon, healthy vegetables, and cauliflower rice, make a simple meal prep lunch for only 265 calories! Low carb, paleo, Whole30, and dairy free. It's a WHOLE LOTTA YUM!
You will love Sushi Salmon Bowls
If you love sushi but don't love restaurant sushi prices, making our smoked salmon sushi bowl recipe is the way to go! Even better? It's super low in calories yet chock full of veggies and nutrients. These seriously make the BEST meal prep recipes for lunch or dinner.
And yes, when you start with all precooked ingredients, you truly can put this together in 15 minutes or less!
Smoked Salmon Sushi ingredients
All of the ingredients we bought were at Trader Joe's, feel free to use any of your favorite grocery store brands. Smoked salmon isn't cheap, we also like Trader Joe's everything but the bagel seasoning smoked salmon, it's pretty inexpensive and works great in this recipe.
- cold smoked salmon - any variety will work here, we prefer cold smoked since it resembles raw salmon as you'd find at a sushi restaurant. You can also use sushi-grade raw salmon or cooked salmon too.
- cauliflower rice, cooked - pre-cooked cauliflower rice is great since it speeds up the recipe, even more, we love the frozen cauliflower rice that just gets popped in the microwave,
- matchstick carrots - sliced baby carrots that are already peeled is the fastest way to go
- Persian cucumber - Persians are smaller cucumbers, we used one and sliced it into fourths, add as much cucumber as you'd like
- edamame beans - the precooked shelled variety is recommended since you can pull them out to defrost in the fridge the night before or pop them in the microwave to defrost.
- Roasted seaweed - the snacking pre-salted small sheets you can buy from the snack section. Crumble as much as you like, we took one and crumbled it between 4 bowls.
- mayo - make an optional spicy sauce to give you spicy tuna bowl vibes or you can leave it out.
- Siracha sauce
- Everything but the bagel seasoning - to use as a garnish on top of the finished dish
** Please see the recipe card at the bottom of the post for the exact quantities **
Tools needed for Salmon Sushi Bowls
- Non-stick skillet to cook the cauliflower rice if you didn't buy precooked and aren't microwaving it
- Meal prep containers for assembling and storing the salmon sushi bowls.
- Keto/Low carb- you can skip the carrots to reduce the carbs, make sure to swap the edamame beans for cooked tofu.
How to make Salmon Sushi Bowls
When you start with precooked cauliflower rice, smoked salmon, and precooked and shelled edamame beans you're basically just left with assembling the smoked salmon sushi bowls. How easy is that?
Preheat a large non-stick skillet over medium heat. Add the cauliflower rice and saute it until cooked through, for about 3-4 minutes. Or you can microwave the rice in its bag, and follow the instructions on the bag.
While the cauliflower rice is cooking, separate the smoked salmon into bite-size pieces or into rolls.
Slice the avocado, carrots, and cucumber.
If you're making the optional siracha mayo, combine 2 tablespoon of mayo with siracha to taste.
In 4 meal prep bowls, add to each: 2 oz of salmon, ¾ cup cauliflower, ¼ cup matchstick carrots, ¼ Persian cucumber, ¼ cup defrosted shelled edamame beans, ¼ sliced avocado, and a ½ tablespoon of the siracha mayo.
Sprinkle the bowls with crumbled roasted seaweed and everything but the bagel seasoning. Enjoy!
The meal prep bowls will keep for 3-4 days in the fridge. The avocado might start changing color a bit but it will still taste great.
How to Prep Salmon for Sushi
While our recipe uses cold smoked salmon, you can use raw sushi grade salmon too. Here’s some tips if you want to make a salmon bowl with raw salmon:
- Select Fresh Salmon: Choose the freshest salmon possible that’s labeled sushi-grade. Sushi-grade salmon is flash-frozen to kill parasites, making it safe to consume raw. Ask the meat counter for help with this!
- Thawing:Some sushi grade salmon is also sold frozen, be sure to look for a “sushi grade” label and follow the defrosting instructions exactly, which will have you defrost it in the fridge and not at room temp.
- Cleaning and Handling: Wash your hands thoroughly and ensure all surfaces and utensils are clean. This is crucial when handling raw fish to avoid contamination.
- Remove Skin and Bones: Using a sharp knife, gently remove the skin from the salmon. Also, make sure to remove any pin bones, which are small and flexible. You can use tweezers for this.
- Slice the Salmon: When slicing the salmon for sushi, cut it against the grain into thin ¼”-½” slices.
- Keep It Cold: After slicing, put the salmon back in the refrigerator until you're ready to use it. This will ensure that it stays fresh.
- Use it in sushi bowls, sashimi, or sushi rolls: When you’re ready, use the sliced salmon in our sushi bowl recipe, for sushi rolls, nigiri, or sashimi.
Sushi Bow Recipe Tips
- To increase the calories, you can add white or brown rice instead of using cauliflower rice.
- Mix the cauliflower rice with a touch of rice wine vinegar and a pinch of sweetener to get sushi rice vibes.
- Baked tofu makes a great alternative to edamame beans and will bring down the carbs even further.
- We used cold smoked salmon from Trader Joe's, you can use any type of smoked salmon here or you can use sushi grade raw salmon too.
How to store Salmon Sushi Bowls
The salmon sushi bowl recipe will keep for 3-4 days in the fridge.
Smokes Salmon Sushi FAQs
Cold smoked salmon is a fish that has been cured with salt and smoked at temperatures of around 80°F or lower for an extended period of time. This low-temperature smoking keeps the fish from being cooked through, allowing it to retain its soft, tender texture and succulent flavor.
When it comes to sushi, the classic salmon bowl is known as a chirashi zushi. Chirashi zushi is a type of deconstructed or "scattered" sushi in which cooked ingredients like salmon and vegetables are placed over a bed of vinegared rice. It's usually served with pickled ginger, wasabi, and soy sauce for added flavor. While the ingredients can vary depending on preference, traditionally chirashi zushi consists of slices of salmon, egg (tamagoyaki), cucumber, carrots, and mushrooms.
Another type of salmon bowl is called poke, which is a popular Hawaiian dish. It consists of cubed raw or cooked salmon mixed with any number of sauces and flavorings, such as soy sauce, sesame oil, green onions, ginger, garlic, and more. Topped with seaweed flakes and served over either rice or greens for crunch.
Poke bowls and sushi bowls are both delicious dishes that highlight raw fish, but there are some key differences between the two:
1. Origin: Poke bowls originate from Hawaii, while sushi is a traditional Japanese dish.
2. Ingredients: In a poke bowl, the raw fish is usually marinated in soy sauce and sesame oil, and it's served with a variety of ingredients like seaweed, avocado, and fresh vegetables over rice. Sushi bowls, on the other hand, usually consist of sushi rice topped with slices of raw fish and other traditional sushi ingredients like nori (seaweed), wasabi, and pickled ginger.
3. Preparation of Fish: In poke bowls, the fish is typically cut into cubes and is often marinated. In sushi bowls, the fish is more commonly sliced thinly and is not marinated.
4. Rice: Poke bowls can be served over plain rice or other bases like quinoa or greens, while sushi bowls traditionally use sushi rice, which is seasoned with vinegar, sugar, and salt.
5. Flavors: Poke bowls tend to have bolder flavors due to the marinade and variety of toppings, while sushi bowls usually have a more delicate flavor profile that focuses on the natural taste of the fish.
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