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Salmon and Veggie Sushi Bowls with raw salmon, avocado, cucumber, and red onion over sushi rice, garnished with pickled ginger, sesame seeds, and sauces.

Salmon and Veggie Sushi Bowls

Adam
A vibrant, wholesome dish combining fresh salmon, vegetables, and sushi rice, topped with savory sauces and garnishes. Perfect for a healthy lunch or dinner option!
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Prep Time 15 minutes
Total Time 15 minutes
Course Main Course
Cuisine Japanese
Servings 2
Calories 350 kcal

Ingredients
  

  • 1 cup sushi rice cooked and seasoned with rice vinegar
  • 100 g fresh sushi-grade salmon sliced
  • ¼ avocado sliced
  • ¼ cucumber julienned
  • ¼ carrot julienned
  • 1 tbsp low sodium soy sauce for drizzle
  • 1 tsp sesame seeds optional
  • Pickled ginger optional

Instructions
 

Prepare the Sushi Rice:

  • Cook the sushi rice according to package instructions, then season with rice vinegar and let it cool slightly.

Prepare the Vegetables and Salmon:

  • Slice the salmon into thin pieces. Julienne the cucumber and carrot, and slice the avocado.

Assemble the Sushi Bowl:

  • In a bowl, add a base of sushi rice. Arrange the sliced salmon, avocado, cucumber, and carrot on top of the rice.

Garnish and Serve:

  • Drizzle the low sodium soy sauce over the top. Sprinkle sesame seeds and add pickled ginger if desired.

Notes

  • Calories: 350
  • Fat: 18g
  • Protein: 25g
  • Carbs: 30g
  • Fiber: 5g
Note: Nutrition facts are estimates and may vary based on portion size and ingredient brands.
Keyword Healthy Sushi, Salmon and Veggie Sushi Bowls, Sushi Rice, Veggie Sushi Bowls