Sushi Rice Bowl – Deconstructed Sushi at Home
A deconstructed sushi bowl with seasoned rice, fresh salmon, avocado, and cucumber. 450 calories with 28g protein — all the sushi flavor, none of the rolling.
Sushi Rice Bowl – Deconstructed Sushi at Home
A deconstructed sushi bowl with seasoned rice, fresh salmon, avocado, and cucumber. 450 calories with 28g protein — all the sushi flavor, none of the rolling.
Nutrition Per Serving
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Ingredients
- 200 g Sushi rice
- 200 g Fresh salmon (sushi grade)
- 1 small Avocado
- 1 medium Cucumber
- 2 tbsp Rice vinegar
- 2 tbsp Soy sauce
- 1 sheet Nori sheets (sliced)
- 1 tsp Sesame seeds
Instructions
-
1
Prepare sushi rice
Cook sushi rice according to package. While warm, fold in rice vinegar with a pinch of sugar and salt. Fan the rice as you mix to cool it and create a glossy finish.
-
2
Prepare toppings
Dice the salmon into small cubes. Slice the avocado and cucumber. Cut nori into thin strips.
-
3
Assemble bowls
Divide the rice between two bowls. Arrange salmon, avocado, and cucumber on top. Drizzle with soy sauce, sprinkle sesame seeds and nori strips.
Notes
- • Fan the rice while adding vinegar — this cools it quickly and gives it a beautiful sheen.
- • Marinate the salmon cubes in soy sauce and sesame oil for 10 minutes for extra flavor.
- • Add a spoonful of spicy mayo (mayo + sriracha) for a creamy kick.
Why You'll Love This Sushi Rice Bowl Recipe
A deconstructed sushi bowl with seasoned rice, fresh salmon, avocado, and cucumber. 450 calories with 28g protein — all the sushi flavor, none of the rolling. This recipe is designed to be simple, nutritious, and satisfying — perfect for meal prep or a quick homemade meal. With 28g protein, 52g carbs, and 14g fat per serving, it fits seamlessly into a balanced diet.
Nutrition Breakdown
Each serving delivers 450 calories with a solid macronutrient profile. Whether you're tracking macros for muscle gain, fat loss, or general health, this recipe keeps you on target without sacrificing flavor.
Final Thoughts
This Sushi Rice Bowl recipe proves that healthy eating doesn't have to be complicated. With simple ingredients and minimal prep time, you can enjoy a nutritious lunch that supports your fitness goals. Bookmark this recipe and add it to your weekly rotation.
Variations
Feel free to change up this recipe and make it your own:
- Low-carb version: Reduce or swap the carb source for extra vegetables or cauliflower rice.
- Higher protein: Add an extra serving of protein or a side of Greek yogurt.
Storage
Store in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the microwave or on the stovetop.
Frequently Asked Questions
Can I use cooked salmon instead of raw?
Yes. Bake or pan-sear the salmon and flake it over the rice. You can also use smoked salmon, canned tuna, or cooked shrimp for a safe alternative.
What makes sushi rice sticky?
Sushi rice is a short-grain variety with higher starch content. Rinsing removes excess surface starch, and the rice vinegar dressing gives it the characteristic glossy, slightly tangy flavor.
How do I know if salmon is sushi grade?
Sushi-grade salmon has been flash-frozen to kill parasites. Buy from a reputable fishmonger and specifically ask for sushi-grade or sashimi-grade fish.
Did you make this recipe?
Please let us know how it turned out for you! Share a picture on Instagram with the hashtag #aimealplan.
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