How to Make It
Easy Smoked Salmon Sushi Bowl
A deconstructed salmon sushi bowl with smoked salmon, creamy avocado, and a zesty onion salad over seasoned rice — all the flavors of sushi with none of the rolling.
Ingredients
Onion Salad
- 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
Rice Base
- 1 cup steamed rice room temperature
- 1 tsp rice vinegar
- A pinch of sugar
- A pinch of salt
For Assembly
- 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.
Watch the Recipe
Notes
The onion salad is what sets this bowl apart — the combination of capers, wasabi, and honey gives it a bright, tangy kick that cuts through the richness of the salmon and avocado beautifully. Furikake is optional but adds a nice umami boost and crunch.
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