Salmon Sushi Bowl

Keywords: heart-healthy, dinner, sushi, pescatarian

Serves: 2

Prep Time: 20 minutes

Total Time: 20 minutes

Equipment: oven, knife, measuring cups, measuring spoons


  • 2 4 oz pieces of salmon 
  • ½ cup sushi rice, uncooked 
  • ½ teaspoon rice vinegar 
  • ½ cup frozen edamame 
  • ¼  avocado 
  • ½ cucumber 
  • ½ jalapeno 
  • 2 tablespoons red onion, diced
  • 2 tablespoons carrots, shredded
  • 1 tablespoon soy sauce
  • ½ tablespoon sriracha 
  • ½ tablespoon hoisin sauce, maple syrup or honey


  1. Cook rice according to the package. Once cooked, add the rice vinegar and mix. Set aside.
  2. Bake the salmon filets until light pink inside. About 6 minutes in an air fryer. 
  3. Thaw edamame in the microwave, microwaving in 45 seconds increments. 
  4. To assemble bowls, split the cooked rice in two bowls and add a salmon filet to each.
  5. Top bowls with edamame, avocado, cucumber, jalapeno, red onion, and carrots.
  6. Top with soy sauce, maple syrup and sriracha or sauces of choice.


  • Other sauces that can be used to top bowls are peanut sauce, dumpling dipping sauce, and teriyaki sauce.
  • Other topping options are sesame seeds and seaweed.


  • Keeps for 5 days refrigerated in an airtight container. 
  • Recommended to eat immediately.

Nutrition Notes:

  • Salmon is full of protein and unsaturated fats. It is a good source of omega 3 fatty acids. When adding sauces to your bowl, make sure to keep amounts of sauce low as these tend to have a lot of calories.

Savings Tip:

  • Salmon is a more expensive fish but can be substituted with canned salmon or tuna.

Nutrition Facts:

Serving Size1/2 of recipe
Number of Servings2
Energy (kcal)462
Total Fat (g)13.2
Saturated (g)2
Cholesterol (mg)70.4
Sodium (mg)630.1
Total Carbs (g)50.8
Dietary Fiber (g)5.1
Total Sugar (g)6.8
Added Sugar (g)3.5
Protein (g)34.9
Vitamin D (mcg)8.6
Calcium (mg)77.4
Iron (mg)4.4
Potassium (mg)1119.9