Salmon Sushi Bowl

5 from 1 vote

A delectable salmon sushi bowl recipe with pan-seared salmon, mango, avocado, and flavorful toppings. Elevate your sushi cravings today!

Prep Time20

Cook Time10

Marinade Time30

Total Time1

Course: Main Course

Cuisine: Asian

Keyword: bowl recipes, meal prep, rice bowl, salmon, sushi

Servings: servings

Calories: 565kcal

Marinate salmon. In a medium bowl, whisk salmon marinade ingredients until well combined. Add salmon chunks and gently toss to coat and cover salmon in marinade. Cover and refrigerate for 30 minutes to 2 hours.
Make mango and cucumber salad. In a small to medium bowl, toss diced mango and sliced cucumbers in lime juice, mirin, and salt. Cover and set aside in the refrigerator.
Cook salmon. Heat a shallow but large skillet over medium-high heat. Once the pan is hot, add salmon chunks in a single layer (you may need to do this in more than one batch to avoid overcrowding), allowing any excess marinade to drip in the bowl before adding to the skillet. Cook on one side for about 2 minutes, then carefully flip and cook the other side for 2-3 minutes or until you can no longer see a strip of raw salmon at the center. Remove salmon to a plate.
Once salmon is removed from the skillet, add any remaining marinade to the hot skillet and bring to a boil. Lower heat to a medium and stir continuously until the marinade has reduced by about half. Pour over the salmon and set aside.
Assemble the bowls. In 4 serving bowls, layer the rice, salmon, mango cucumber salad, and avocado. Top with sriracha mayo, eel sauce, furikake seasoning, and any additional desired toppings like fried onions or green onions.

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