How many calories are in a salmon sushi bowl?

Nutrition Facts Nutrient Value %DV Calories 585 Fats 27g 34% Saturated fats 4g 22% Trans fats 0g 83 more rows

What is the sushi bowl called?

A sushi rice bowl, also known as chirashi or sushi donburi , is a Japanese dish that translates to "scattered sushi." It is essentially a deconstructed sushi roll served in a bowl with all the ingredients layered on top of a bed of rice.

Is Salmon Sushi healthy for weight loss?

Good: Salmon One of the foods highest in omega-3 fatty acids, salmon is a great choice on top of a bit of hand-pressed rice (nigiri sushi), in a roll (maki sushi), or many other ways. You have to watch the sauces and stuff, though. They can hike the fat and calories .

Are salmon poke bowls healthy?

Poke bowls are celebrated for their high nutritional value , providing a well-rounded meal that satisfies various dietary needs. At their core, poke bowls consist of lean protein from fish like tuna or salmon, which are rich sources of omega-3 fatty acids, essential for heart health and cognitive function.

What's the difference between a sushi bowl and a poke bowl?

Sushi is typically served in the form of little bite-sized rolls and usually has some rice involved. Poké is in the form of a bowl of multi-colored ingredients, right from fresh fish to raw veggies, all mixed within the same bowl.

What is the crunchy stuff in sushi?

Crunchy rolls usually include some sort of tempura (fried batter) which gives the crunchy texture. In this recipe, we are using premade crunchy tempura flakes on the outside for a quick and easy sushi roll.

What are the little balls on sushi called?

The mysterious orange balls on sushi do have a name: tobiko. This translates to flying fish roe , which is used in Japanese cuisine and commonly in sushi. Tobiko are small fish eggs in comparison to salmon roe, for example. But Tobiko is larger than masago, which is capelin roe.

Can you eat salmon raw?

Raw Salmon Risks You Should Know Raw or undercooked salmon can be contaminated with bacteria, parasites, and other disease-causing agents . For this reason, the US Food & Drug Administration (FDA) recommends cooking all seafood until it reaches an internal temperature of 145°F.

What kind of salmon to use for sushi?

When pondering what salmon is used for sushi, Sockeye salmon often comes as a top choice. It is known for its vibrant red flesh and a strong flavor profile, creating sushi pieces that are visually appealing and incredibly tasty.

What is 1 serve of salmon?

A typical serving size for salmon is between 3 oz to 4 oz for adults . The FDA and Dietary Guidelines for Americans recommend eating at least 8 oz of fish per week, which is around two or more servings of salmon or other fish.

How many calories in a salmon poke bowl with rice?

Sushi Shop Salmon Poke Bowl With White Rice (1 serving) contains 52g total carbs, 49g net carbs, 23g fat, 22g protein, and 510 calories .

How many calories are in 8 pieces of Salmon Sushi?

8 Pieces of salmon rolls, 8 pieces (Edo Japan) contains 280 Calories . The macronutrient breakdown is 66% carbs, 12% fat, and 22% protein. This is a good source of protein (25% of your Daily Value).

How many calories in a piece of Salmon Sushi?

Sushi: Calories Food Serving Calories Pickled Ginger 1 tablespoon (8 g) 100 g 2 cal Salmon Maki 1 piece (15.2 g) 100 g 25 cal Salmon Nigiri 1 piece (35 g) 100 g 63 cal Salmon Sashimi 1 slice (28 g) 100 g 51 cal 13 more rows

How many calories are in a salmon poke bowl without rice?

Fast Furious Hawaiian Salmon Poke Bowl No Rice (1 bowl) contains 13g total carbs, 8g net carbs, 20g fat, 30g protein, and 390 calories .

Easy Salmon "Sushi" Bowls (2024)

GF DF NS

Jump to Recipe

Who loves all things sushi but feels a little intimidated by making sushi at home?(Slowly raises hand.) Solution: this quick and easy salmon sushi bowl! It’s our take on the satisfaction of sushi without the need for sushi-grade fish or assembling rolls! We’re into it.

Just 9 ingredients required, friends. Let us show you how it’s done!

How to Make Salmon “Sushi” Bowls

These EASY salmon “sushi” bowls come together with just three required components, plus a few optional add-ons to step up the sushi vibes! Here’s what’s required:

Salmon with a gingery, garlicky, tamari-sesame glaze
Sushi rice
Gingery Smashed Cucumber Salad (or sliced cucumber + carrots to keep it simple)

Cubed salmon marinates in a gingery, savory, garlicky sauce before being cooked to caramelized perfection.

A super crunchy cucumber salad joins the party for major freshness and flavor!

Then it’s on to the rice! We love sushi rice for its sticky texture and slightly sweet flavor, but any short-grain rice will do the trick.

Assemble it all together and get ready to choose your favorite sushi add-ons! Avocado adds richness, sliced green onions give it a kick, sesame seeds add crunch, and wasabi, pickled ginger, and crumbled seaweed speak for themselves!

We hope you LOVE these salmon “sushi” bowls! They’re:

Gingery
Savory
Fresh
Quick & easy
& SO delicious!

These sushi bowls are easy enough for weeknights and impressive enough to serve to dinner guests! And while plenty filling on their own, they’d also pair well with our Spicy Stir-Fried Green Beans or Spicy Garlic Edamame (The Ultimate Appetizer!).

More Delicious Bowls

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo@minimalistbakeron Instagram. Cheers, friends!

Easy Salmon “Sushi” Bowls

Savory salmon “sushi” bowls with a crunchy cucumber salad! All the satisfaction of sushi without finding sushi-grade fish or assembling rolls. Just 9 ingredients!

Author Minimalist Baker

Print SAVE

5 from 20 votes

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 4 (generous servings)

Course Entrée

Cuisine Dairy-Free, Gluten-Free, Japanese-Inspired

Freezer Friendly No

Does it keep? 1-2 Days

Ingredients

US Customary – Metric

SALMON

3 Tbsp tamari (or soy sauce // ensure gluten-free as needed)
2 Tbsp toasted sesame oil
2 Tbsp rice vinegar
1 Tbsp ginger, grated or finely minced (a 1-inch piece yields ~1 Tbsp or 9 g)
2 cloves garlic, grated or finely minced
1 tsp maple syrup
1/2 tsp red pepper flakes (optional // for heat)
1 ½ pounds salmon filets (~1 inch thick, skin removed and cut into 1-inch cubes // wild-caught when possible // king salmon for best flavor/texture)

RICE

1 cup dry sushi rice (or sub short-grain white or brown rice and increase water)
1 ¼ cups water
1 tsp rice vinegar

SALAD

1 batch Gingery Smashed Cucumber Salad (or sub 1 cup each thinly sliced cucumber and carrots)

FOR SERVING optional

1 large avocado, thinly sliced
2 stalks green onion (scallions), thinly sliced
1 small package seaweed snack chips or nori sheets, crumbled into a “sprinkle”
Sesame seeds
Pickled ginger
Wasabi

Instructions

SALMON (MARINATE): In a medium bowl, whisk together the tamari, sesame oil, rice vinegar, grated ginger, grated garlic, maple syrup, and red pepper flakes (optional). Set aside 2-3 Tbsp of the marinade for serving with finished bowls (optional). Add the cubed salmon to the remaining marinade and allow to marinate for ~20 minutes. While it marinates, start your rice and cucumber salad.
RICE: Rinse rice with cold water in a fine mesh strainer until water runs clear. Drain and transfer to a small saucepan. Add water and rice vinegar. Bring to a strong simmer over medium-high heat. Reduce heat to low, cover, and cook until water is absorbed and rice is tender (~15 minutes). Turn off the heat and let rice steam with the lid on for 10 minutes.
Once your rice is cooking, make the Gingery Smashed Cucumber Salad and prep your desired toppings.
SALMON (COOK): Heat a large, well-seasoned cast iron skillet or non-stick pan over medium-high heat. Once hot, gently place the salmon in the pan using a fork or slotted spoon, leaving excess marinade behind in the bowl. Cook the salmon cubes for 5-6 minutes total, flipping occasionally until lightly caramelized and cooked to your preference, or until the internal temperature reaches 145 F (63 C // temperature recommended for food safety).
To serve, divide the rice between bowls and add the salmon, cucumber salad, and other toppings of choice — we like it with cubed avocado and garnished with green onion, crumbled seaweed, sesame seeds, pickled ginger, and/or wasabi.
Best enjoyed fresh, but leftovers can be stored separately in the refrigerator for up to 1-2 days. Not freezer friendly.

Notes

*Prefer a vegan version? Try our Vegan Sushi Bowls with Ginger Marinated Tofu.
*Nutrition information is a rough estimate calculated without optional ingredients.

Nutrition (1 of 4 servings)

Serving: 1 sushi bowl Calories: 616 Carbohydrates: 56 g Protein: 44.5 g Fat: 23.9 g Saturated Fat: 4.1 g Polyunsaturated Fat: 4.7 g Monounsaturated Fat: 4.8 g Trans Fat: 0 g Cholesterol: 77 mg Sodium: 1360 mg Potassium: 1094 mg Fiber: 4.8 g Sugar: 5.4 g Vitamin A: 305 IU Vitamin C: 8 mg Calcium: 107 mg Iron: 2.4 mg

Did You Make This Recipe?

Tag @minimalistbaker on Instagram and hashtag it #minimalistbaker so we can see all the deliciousness!

If you love this recipe...

Recipes

Reader Interactions