Salmon Sushi Bowl

7/29/2019 02:01:00 PM

Salmon sushi bowl! An absolute indulgent treat of a recipe for you today that's total luxury, but still incredibly easy to make at home.

Salmon Sushi Bowl
Salmon Sushi Bowl for 3

One of my favourite food treats is salmon sashimi. Growing up, my family would often get big sushi and sashimi platters for special occasions - either at our favourite restaurant, Kenzan, or from Suzuran, the excellent Japanese grocer and sushi shop in Camberwell. And of course, any time we were in Malaysia and there was salmon sashimi on a buffet, we would Go To Town! I eat sushi and sashimi a lot less frequently these days - my wife doesn't eat seafood so I rarely think to get sushi, unless it's a quick food court lunch or a celebration meal with my folks.

However, one meal I've started making for myself recently is a salmon sashimi bowl. It's kinda like a mash-up between a poké bowl and chirashi-zushi, but majoring on the fresh salmon. I only do these on the weekends when I can get to the good fishmonger that sells sashimi-grade fish.

I start by cooking sushi rice, and seasoning it with rice vinegar, mirin, salt, and sugar, before letting it cool. I love how Japanese sushi rice sticks together in delicious little clumps; the texture is divine!  

Sushi Rice
Sushi Rice

Once it's cold, I place it in a bowl and COVER it with salmon sashimi slices, avocado, and cucumber. (If I'm feeling fancy, I might add some radishes and black sesame seeds, but I always have soy sauce, and the wasabi and pickled ginger that come with the fish in tiny packets).

Salmon sushi bowl for 1

I love it because it tastes amazing, is cheaper than buying the equivalent amount of sushi and sashimi at a restaurant (although raw salmon is always going to be a bit of a splurge), and of course you can just use the exact amount and type of toppings that you like. All killer, no filler. (I basically just want salmon, not tuna, or prawns, or tamago or whatever).

It's also definitely an achievable home dish. Proper sushi making is serious business involving years of training, and I wouldn't even bother attempting to make nigiri sushi or maki rolls at home. But this sushi bowl is achievable and forgiving. If you can find a good fishmonger that sells sashimi-grade fish, you're halfway there. (Also, ask them to slice it - they have the sharp knives and the expertise). I love sliced avocados, but if you don't have the patience, then I'm sure that roughly chopped cubes would be equally delicious.

Although I typically make this as a treat-meal for myself, earlier this month I made a big bowl for my mum's birthday lunch. She loves salmon, she loves avocado, and I knew she'd appreciate the pretty slicing and arrangement of the avocado and cucumber! Funnily enough, I decided on this dish a few weeks previously, while my parents were away in Penang. They returned home a few days before Mum's birthday, and in the car ride home from the airport, my dad regaled me with a story of how their favourite hotel lunch buffet had really gone downhill ("jato standard"), as they were no longer serving salmon sashimi for lunch and "they just want to save money and they're definitely going to lose a lot of customers over this, Sarah". (Woohoo, I'd made the perfect choice for the lunch!) I'm pleased to say they loved it!

Salmon sushi bowl for 1

The recipe below is for a large bowl that can serve four people (or three of my family members); scale down to serve fewer people. Enjoy!

Salmon Sushi Bowl
A recipe by Sarah Cooks; Sushi rice recipe from Allrecipes

1 cup sushi rice
1.5 cups water
1/4 cup rice vinegar
1.5 teaspoons vegetable oil
2 tablespoons white sugar
1/2 teaspoon salt
650 grams sashimi grade raw salmon, sliced
1/2 ripe avocado
1/2 Lebanese cucumber
To serve: soy sauce, pickled ginger, wasabi

Rinse the sushi rice under cold water until the water runs clear. Place the rice in a heavy-based saucepan that has a tight-fitting lid, and add the 1.5 cups of water.
Place the pot on a high heat and bring to the boil. Turn the heat to minimum, clamp on a lid and allow to cook for 20 minutes, until the water is absorbed and the rice is cooked. Allow to cool slightly.
While the rice is cooking, place the rice vinegar, vegetable oil, white sugar and salt in a small saucepan. Bring to the boil, stirring occasionally, until the sugar dissolves. Set aside and allow to cool.
Pour the vinegar mixture into the rice and stir with a fork until the liquid is evenly distributed. It will seem quite wet but will dry as it cools.
Scoop the rice into a large serving bowl and make the top nice and flat and even.
Place the bowl into the fridge and assemble once the rice is cold.
Peel and finely slice the avocado. Finely slice the cucumber.
Arrange the avocado, cucumber and salmon slices on the rice.
Serve with soy sauce, pickled ginger, and wasabi on the side.
Serves 3-4

Have you made this recipe? Leave a comment below! Tag me on Instagram @sarahcooksblog and hashtag #sarahcooksblog

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  1. I love this sort of thing with the Japanese sesame dressing. Have you tried it with that? It's so delicious! :D



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