Name: Build-Your-Own Sushi Bowls
Prep time: 30 min
Cook time: 15 min
Ingredients: 1 salmon fillet (cubed); 2 tbsp ghee or olive oil; Salt & pepper; 2 green onions or leeks; ½ cup soy sauce; 1 tbsp ginger; 3 cloves garlic; 1 cup rice; ⅓–½ cup rice vinegar; Carrots,cucumbers, radishes; Avocado; Pickled jalapeños; Seaweed; Furikake

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If you love sushi rolls, these Build your Own Salmon Sushi Bowls are about to become a favorite in your kitchen. They come together quickly and are packed with fresh, vibrant flavors—all in one easy-to-build bowl.

Tender cubes of salmon are cooked on the stovetop and coated in a savory soy, garlic, and ginger glaze. That same glaze lightly flavors the rice, creating the perfect base for all your toppings. Add crunchy julienned carrots and cucumbers, creamy avocado, a little heat from pickled jalapeños, and finish with seaweed and furikake for that classic sushi flavor.

This is one of those meals where everyone can build their bowl just the way they like it—making it perfect for families or casual dinners.

If prepping salmon feels intimidating, don’t worry—you can easily de-skin and cube it ahead of time (or check out my quick how-to guide). And if you prep your veggies the night before, this meal comes together even faster.

With just a few simple ingredients, you’ve got a nourishing, balanced meal that’s as good for your body as it is delicious. Plus did you know that Salmon is a highly nutritious food that helps promote heart health, lowers inflammation, and boosts cognitive functioning (don’t we all need that, I know I do). Also did you know that Seaweed is a “superfood” packed with vitamins (A,C,E,K) and minerals (Iron, Magnesium, & Iodine). So eating both the salmon and seaweed together pretty much means you’ll live forever. Just kidding, but the combo is really good for you.

So put on your Apron First and let’s get started!

Why You’ll Love This

Ready in about 30 minutes (or faster with prep!)
Healthy, balanced, and nutrient-rich
Fully customizable for the whole family
Fresh, vibrant flavors with great texture
Perfect for meal prep or leftovers

Ingredients

Salmon Fillet (cubed) – Rich in protein and omega-3s; cooks quickly and absorbs flavor beautifully

Ghee or Olive Oil (2 tbsp) – Used for cooking and adding richness

Salt & Pepper – Simple seasoning for the salmon

Leeks or Green Onions (2) – Adds mild onion flavor and freshness

Soy Sauce (½ cup) – Creates a savory glaze for the salmon and rice

Fresh Ginger (1 tbsp, minced) – Bright, slightly spicy warmth

Garlic (3 cloves or 3 tsp) – Deep, savory flavor

Rice (1 cup dry) – Brown or white; short-grain rice works best for a sushi-style texture

Rice Vinegar (⅓–½ cup) – Adds that classic tangy sushi flavor

Optional Bowl Toppings:

Julienned Carrots & Cucumbers – Add crunch and freshness
Pickled Veggies – Quick-pickled for extra flavor
Radishes – Peppery crunch
Avocado – Creamy balance
Pickled Jalapeños – A little heat
Seaweed (Nori strips) – Salty, umami flavor
Furikake Seasoning – Sesame-seaweed blend for finishing. Rice Seasoning

{All ingredients listed below with exact amounts needed.}

Equipment

Dutch oven or cast iron skillet
Rice cooker or pot
Cutting board
Knife or julienne tool

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Step 1: Prep the Veggies

(Optional Make-Ahead)
Julienne carrots and cucumbers. For pickling, place in a jar with ½ cup rice vinegar and ½ cup water. Let sit for 30 minutes to overnight (in refrigerator).

Do mandolines terrify you? They do me, I’m always afraid I’m going to cut my fingers off, so a few birthday’s ago my husband gave me this one! It’s a “Safety Mandoline” with all these fun extras for julienning (fancy cutting) things! I love it, plus it goes in the dishwasher!!!

Step 2: Cook the Rice

Rinse rice and cook according to instructions.

Once done, stir in rice vinegar.

Step 3: Prepare the Salmon

De-skin and cube salmon. Season lightly with salt and pepper.

My Easy How-to-Guide on de-skinning fish fillets.

Step 4: Sauté Aromatics

Heat ghee or olive oil in a pan. Sauté leeks or green onions until soft.

Step 5: Cook the Salmon

Add salmon cubes and cook 3–5 minutes per side.

Step 6: Make the Glaze

While Salmon cooks, mix soy sauce, garlic, and ginger. When salmon is cooked pour soy sauce mixture over salmon and let simmer briefly to coat.

Step 7: Assemble Bowls

Add rice to bowls, top with salmon, drizzle extra glaze, and layer on desired toppings.

Serve & Enjoy
Finish with furikake, seaweed, and a sprinkle of green onion or any other optional toppings

Table Conversation Starter:

Chopsticks or fork—what are you choosing?

What’s your favorite “build-your-own” meal?

If you could travel anywhere for food, where would you go?

Tips and Tricks

Prep ahead – Chop veggies and cube salmon the night before
Don’t overcook salmon – It cooks quickly and should stay tender
Use extra glaze on rice – Adds so much flavor
Customize bowls – Great for picky eaters
Try cold leftovers – Delicious as a next-day lunch bowl
Short-grain rice works best – Gives that classic sushi texture