If you love sushi, you will LOVE these crispy salmon sushi bowls. You can use any meat like fish, chicken and beef, but we love salmon. These sushi bowls are great if your kids don't like nori (seaweed), as you can still have all the good stuff and leave out the nori.
I served this sushi bowl hot, but it can also be served cold. If you prefer actual sushi rolls, you can check out my easy to make sushi rolls.
Ingredients
What I used
- salmon fillets - diced and seasoned
- cooked seasoned sushi rice
- kewpie mayo
- avocado
- carrot
- red onion
- nori (seaweed)
- enoki mushrooms
- kimchi
What you can also use
- cucumber
- egg
- fish roe
- It's really endless!
Tips to make crispy salmon pieces
- Use hot oil - I used olive oil and made sure it was hot prior to adding the salmon.
- Season the salmon - I used the masterfoods lemon pepper seasoning.
- Use paper towel - Line a bowl with paper towel to soak up the oil and keep the salmon crispy!
Crispy Salmon Rice Sushi Bowls
Ingredients
- 400 grams cooked and seasoned sushi rice follow instructions on packet
- 500 grams salmon fillets diced and seasoned with lemon and herb seasoning.
- 1 avocado
- 1 carrot
- 1 red onion
- nori (seaweed)
- enoki mushrooms
- kimchi
- kewpie mayo
Instructions
- Prepare sushi rice and season as per instructions on the packet.
- Cut up all of the sushi bowl ingredients and lay them out on a tray or serving platter.
- Add olive oil to a frypan on a medium heat.
- Add seasoned and diced salmon to oil and cook for a few minutes until crispy and cooked through.
- Add rice to a bowl and top with desired toppings and crispy salmon.
- Drizzle over kewpie mayo and serve.
Notes
Toppings are endless!
The nutritional information provided is computer generated and is only an estimate. This data is provided as a courtesy for informational purposes only.
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