Salmon Sushi Bowl Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A sushi-inspired rice bowl topped with fresh salmon, cucumber, pickled vegetables, and edamame, dressed with a quick ginger-soy vinaigrette. All the flavor of sushi in a simpler, faster format.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 350 g (2 cups) uncooked sushi rice
- 720 ml (3 cups) cold water
- 2 tbsp rice vinegar
- 1 tbsp sugar
- ¼ tsp salt
- 200 g (7 oz) smoked salmon (cut into 2.5cm pieces)
- ½ cucumber (seeded and sliced into thin strips)
- 1 large cooked beetroot (peeled and shredded)
- 1 large carrot (peeled and sliced into thin strips)
- 150 g (1 cup) cooked edamame beans
- 4 radishes (thinly sliced)
- 2 sheets nori seaweed (cut into 1cm strips or small triangles)
- 30 g (1 oz) pickled sushi ginger
- 1 tsp mixed black and white sesame seeds
- 1 tsp shichimi togarashi
- 1 tbsp sesame oil
- 2 tbsp olive oil
- 2 tbsp soy sauce
- 1 tsp minced fresh ginger
- 1 clove garlic (peeled and minced)
- pinch of freshly ground black pepper
At a glance
PER SERVING · TIME 35M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 15m
- Sodium
- 781mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 231mg
- Calcium
- 60mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 781MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.