salmon sushi bowls



Serves 2


  • 2 salmon filets (8 oz total), thawed if frozen

  • Sea salt & black pepper to taste

  • 1/2 cup uncooked basmati rice (can sub cauliflower rice)

  • 1 cup water

  • 1/2 tsp rice vinegar

  • 1/2 tsp sesame oil

  • 1/2 tsp coconut aminos

  • 1/2 English cucumber, julienned or spiralized

  • 1/2 cup shredded carrots

  • 1 sheet nori, sliced

  • 1/2 medium avocado, sliced

  • 2 green onions, diced (optional)

  • Sesame seeds, for topping (optional)

  • 1 tbsp mayo (here is our brand of choice)

  • 2 tbsp plain greek yogurt

  • 1-2 tsp sriracha (start with 1 and add more depending on preference)

  • 1/2 tsp raw honey

  • 1/4 tsp ground ginger


  1. Preheat oven to 350°. Line a baking sheet with parchment paper and place thawed salmon on it. Spread avocado oil on each filet and season with salt and pepper.

  2. Cook rice according to the instructions. See notes for general instructions.

  3. Once the oven is preheated, cook the salmon for 12-14 minutes or until it easily flakes with a fork. Once it’s done, remove from oven and use a fork to flake into pieces (see pictures).

  4. While the rice and salmon are cooking, prepare the carrots, cucumber, nori, avocado, and green onions. Also prepare the sauce by mixing mayo, yogurt, sriracha, honey and ginger in a small bowl.

  5. Once the rice is finished, transfer to a bowl and add the rice vinegar, sesame oil, and coconut aminos.

  6. Assemble bowls by adding rice, cucumber, carrot, nori, avocado, and salmon. Top with green onions, sesame seeds, and sriracha mayo. Enjoy!


If you have no rice cooking instructions: combine water and rice in a small saucepan and bring to a boil. Once boiling, lower heat, cover and simmer for 40 minutes. Remove from heat and let sit, still covered, for 10 more minutes. Remove lid and fluff with a fork.