A Note on This Recipe
Salmon sushi usually means raw, sushi-grade fish, not always easy to find or comfortable to work with at home. This version swaps in smoked salmon instead, same flavor direction, but more accessible and far easier to handle.
The onion salad is doing a lot of the work here too. It’s a common pairing on salmon sushi: thinly sliced onion in a mayo-based dressing with a bit of lemon. That makes this bowl a deconstructed version of a specific sushi you’d recognize, not just a generic salmon-and-rice bowl. Its sharp, lemony bite brightens the whole bowl, balancing the richness of the salmon and avocado.
How to Make It
Prepare the Toppings
Cut the smoked salmon into bite-size pieces and drizzle with a squeeze of lemon juice. Thinly slice the avocado and lightly season with salt.
Make the Onion Salad
Thinly slice the sweet onion and add to a bowl. Add the dressing ingredients and toss to combine.
Season the Rice
Add the steamed rice to a bowl with the seasonings. Gently mix to evenly coat the grains. Sprinkle furikake over the rice.
Assemble and Serve
Arrange the smoked salmon and avocado on top, then add a mound of onion salad. Serve with soy sauce and wasabi.
Ingredients
- ½ cup sweet onion thinly sliced
- 1 tbsp capers drained
- 1 tbsp mayonnaise
- ½ tsp honey
- ¼ tsp wasabi paste
- ¼ tsp fresh lemon juice
- A pinch of salt
- 1 cup steamed rice room temperature
- 1 tsp rice vinegar
- A pinch of sugar
- A pinch of salt
- Smoked salmon or cured raw salmon
- Avocado
- Furikake optional
- Soy sauce and wasabi for serving
Instructions
- Cut the smoked salmon into bite-size pieces and drizzle with lemon juice, then thinly slice the avocado and season lightly with salt.
- Make the onion salad by tossing thinly sliced sweet onion with capers, mayonnaise, honey, wasabi paste, lemon juice, and a pinch of salt.
- Season the steamed rice with rice vinegar, sugar, and salt, mixing gently to coat, then sprinkle with furikake.
- Arrange the salmon and avocado over the rice, top with a mound of onion salad, and serve with soy sauce and wasabi on the side.
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