If you love sushi flavors but want a lighter, no-roll option, this Salmon Sushi Chopped Salad Bowl is the perfect choice.
It features tender salmon, crisp chopped veggies, creamy avocado, and fluffy sushi rice, all tossed with flavorful toppings and a drizzle of soy or spicy mayo. It’s fresh, colorful, and comes together in less than 30 minutes, making it ideal for weeknight dinners or meal prep.
This recipe became a favorite in our house because it has all the sushi flavors we love but is simple to put together.
There’s no rolling or special tools—just a mix of wholesome ingredients layered in a vibrant bowl. It’s a fun, customizable dish that everyone can enjoy, whether they love salmon, veggies, or extra sauce.
Why You’ll Love This Recipe
This Salmon Sushi Chopped Salad Bowl combines all the best sushi roll ingredients in a quick, refreshing meal. You get tender salmon, creamy avocado, crisp veggies, and perfectly seasoned rice—all in one bowl that’s easy to assemble.
It’s endlessly customizable—swap toppings, add extra veggies, or adjust the sauces to fit your taste. Packed with protein, healthy fats, and fiber, this bowl is as nourishing as it is satisfying.
Plus, you can use cooked salmon, smoked salmon, or even canned salmon, making it a flexible meal for any night of the week.
What You’ll Need
- 2 cups cooked sushi rice (or jasmine rice)
- 2 tablespoons rice vinegar
- 1 teaspoon sugar
- 1 teaspoon salt
- 1 lb salmon (cooked, baked, or smoked)
- ½ cup chopped cucumber
- ½ cup shredded carrots
- ½ cup shelled edamame
- 1 avocado, chopped
- 2 tablespoons soy sauce or tamari
- 2 tablespoons mayonnaise (plain or mixed with sriracha)
- 1 teaspoon sesame oil (optional)
- Sesame seeds and sliced green onions for garnish
Pro Tips
- Season the rice while warm to get that classic sushi flavor.
- Use cooked or smoked salmon for a convenient, ready-to-go protein option.
- Chop the veggies into small pieces so every bite has a mix of textures.
- Make extra spicy mayo if you love extra flavor—it works great as a drizzle or dip.
- Serve toppings separately for a fun build-your-own bowl night.
Tools You’ll Need
- Saucepan or rice cooker
- Knife and cutting board
- Mixing bowls
- Measuring cups and spoons
- Baking sheet (if cooking salmon)
Substitutions and Variations
- No salmon? Use cooked shrimp, crab, tuna, or tofu instead.
- Low-carb version: Swap rice for cauliflower rice.
- Extra toppings: Add mango, radish, pickled ginger, or nori strips.
- Gluten-free: Use tamari or coconut aminos instead of soy sauce.
- Make it spicy: Add wasabi or extra sriracha to the sauce.
Make-Ahead Tips
- Cook the rice up to 3 days ahead and store in the fridge.
- Prep chopped veggies in advance and store in airtight containers.
- Bake or cook salmon earlier in the day and refrigerate until ready to assemble.
- Keep avocado whole until right before serving to prevent browning.
How to Make Salmon Sushi Chopped Salad Bowls
1. Cook and Season the Rice
Cook rice according to package directions. While warm, stir in rice vinegar, sugar, and salt. Let cool slightly.
2. Prepare the Salmon
Bake salmon at 400°F (200°C) for 12–15 minutes until it flakes easily, or use smoked/cooked salmon. Flake into bite-sized pieces.
3. Prep the Veggies
Chop cucumber, shred carrots, cook or thaw edamame, and dice avocado.
4. Make the Sauce
Mix mayonnaise and sriracha for a quick spicy mayo. Add a drizzle of sesame oil if desired.
5. Assemble the Bowls
Scoop rice into bowls. Top with flaked salmon, chopped veggies, avocado, and edamame.
6. Garnish and Serve
Drizzle with soy sauce and spicy mayo. Sprinkle with sesame seeds and green onions before serving.
Leftovers and Storage
Store rice, salmon, and veggies in separate containers for up to 3 days in the fridge. Add avocado and sauces just before serving for the freshest flavor.
If using baked salmon, it can be eaten cold or lightly reheated. Freezing is not recommended because rice and avocado lose their texture after thawing.
Nutrition & Benefits
This bowl is packed with protein, healthy fats, and complex carbs. Salmon provides omega-3 fatty acids and high-quality protein, while avocado offers heart-healthy fats.
Rice gives you energy, and the colorful veggies supply fiber, antioxidants, and vitamins. Sesame seeds add minerals and a nutty crunch to finish the dish.
Fresh, Colorful, and Perfect for Any Night
This Salmon Sushi Chopped Salad Bowl is a simple, customizable way to enjoy sushi flavors at home—without rolling or special tools.
It’s nutritious, flavorful, and comes together quickly, making it perfect for both weeknight dinners and meal prep lunches.