This healthy sushi bowl is a fun way to use up leftover salmon, and makes it so easy to satisfy your afternoon sushi craving without breaking the bank.
QUICK AND EASY HEALTHY SUSHI BOWL
I seem to get hit with a hard core sushi craving at least once a week. And I can never get away with spending under $20 when I go out for sushi by myself, let alone with the whole family!
While we enjoy making our own sushi rolls, I don’t always have the time or mental energy to focus on getting everything perfectly stuffed and rolled. That’s why I LOVE the convenience and simplicity of a filling, yet healthy sushi bowl.
Anytime we have salmon for dinner, I use a big fillet from Costco, so there is sure to be leftovers. But you can also use those individually frozen salmon fillets and cook one whenever you want to make yourself a healthy sushi bowl.
HEALTHY SUSHI BOWL IDEAS
You can follow the recipe below, or use these ideas to create your own healthy sushi bowl:
- RICE – While short grain white rice (we LOVE Nishiki rice) is traditionally used for sushi, you can use brown rice, or even cauliflower rice! You can get frozen rice that microwaves quickly, or buy pre-chopped cauliflower rice, so don’t feel like you need to put in a lot of work to make the rice.
- SEAFOOD – While we typically use leftover salmon, you could also use cooked shrimp, or scallops, crab (or imitation crab), or any cooked fish of your choice. I went with shrimp in our rice bowl recipes post.
- VEGGIES – Avocado (I know, technically a fruit) is great for extra protein, flavor, and creaminess. I like the white and light green parts of scallions (green onions) because they’re a little crunchy, along with some sliced cucumber. And of course, don’t forget the seaweed! We always have Seaweed Snack Packs from Costco which are really easy to slice up with scissors. Some other veggie options are thin sliced radishes, grated carrot, and edamame (soy beans).
- GARNISHES – Cilantro, toasted sesame seeds, and pickled chilies are always on hand in our house, so make any easy option for garnishes. You could also do super thin sliced lemons, crushed chili flakes, sliced jalapeno, black sesame seeds, or tobiko (fish eggs, if you happen to keep those on hand because you are way cooler than me!).
- SAUCE – We love using real wasabi, and just mix it with some light soy sauce. But you can also use sweet chili sauce, sriracha, or sriracha mayo. And traditional sushi rice has seasoned rice vinegar mixed into it, but we skip that and just use plain rice vinegar if we want some. The seasoned rice vinegar has added sugar.
SHARE YOUR HEALTHY SUSHI BOWL!
We’d love to hear in the comments what you put in your sushi bowls. And be sure to snap a photo and post it on our Facebook page. We love to see what everyone is eating!
PIN TO SAVE THIS HEALTHY SUSHI BOWL FOR LATER:
- 3/4 cup rice of your choice, (white, brown, cauliflower)
- 3 ounce cooked salmon fillet
- 1/4 cup chopped green onions, white and light green parts for crunch
- 1/4 cup thin sliced English cucumber
- 1/2 avocado, thinly sliced
- 1/4 cup sliced nori strips, (seaweed)
- 2 pickled chilies, thinly sliced
- 1 teaspoon toasted sesame seeds
- 10 leaves fresh cilantro
- 2 tablespoons light soy sauce, or tamari
- 1/2 teaspoon real wasabi
- Place rice in a bowl and top with salmon, green onions, cucumber, avocado, nori, chilies, sesame seeds, and cilantro.
- Whisk the soy sauce (or tamari) and wasabi together. Drizzle over the sushi bowl. Start with just a tablespoon, you can always add the rest if you want it.
Nutrition facts are estimates only, and calculated using the linked ingredients.
Serving Size:1 Servings
Amount Per Serving: Calories: 485Saturated Fat: 3gCholesterol: 46mgSodium: 2066mgCarbohydrates: 48gFiber: 8gSugar: 2gProtein: 27g
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Nutritional and cost information is for estimating purposes only, and subject to variations due to region, seasonality, and product availability.