If you’re craving a fresh and flavorful Salmon Bowl, my recipe is the perfect solution! It’s super easy to make at home, with no cooking required, and will save you tons of money compared to ordering out! crafted this recipe by pairing delicate sashimi-grade salmon with rice, seaweed, cucumbers, and my homemade ponzu soy sauce that’s made specifically for sashimi salmon—trust me, it’s the perfect combination!
Why I Love This Recipe
I absolutely love this Salmon Bowl because it’s not only quick and easy to make in under 5 minutes, but it’s also a fraction of the cost compared to eating out! And trust me, it’s way easier to make than it sounds! This recipe is a sushi-inspired rice bowl, featuring fresh, sashimi-grade salmon placed over a warm bowl of rice and topped with my homemade ponzu soy sauce. The sauce is what really makes this dish shine—it’s a special blend I crafted after many variations, based on my Garlic Ponzu Salmon and Salmon Carpaccio recipes, designed specifically to enhance the flavors of the salmon!
The result? A delicious combination of fatty, rich salmon and a citrusy, umami-packed soy sauce that pairs perfectly with the rice and a warm bowl of Miso Soup on the side! It’s the ideal meal for anyone craving something fresh, light, and satisfying, and it’s super easy to prepare at home, saving you money and ensuring you’re using the freshest ingredients possible. Want to try it now? You won’t regret it!
Ingredients
Ingredients
- 1/4 lbs Salmon – fresh Sashimi Grade Salmon, can be found at Asian supermarkets or specialty fish stores. If using frozen, make sure to defrost as instructed on the packing. If using salmon with the skin on, you can remove it and use it to make Salmon Skin.
- 1 Cup Steamed White Rice – freshly made steamed white rice cooled to warm temperature. Can also use other rice like brown rice or jasmine rice if preferred.
- 1 tsp Seaweed Mix – mix of Dried Seaweed, also known as wakame seaweed, that comes in a bag.
- 1/2 Whole Cucumber – sliced Persian or baby cucumbers.
- 1/2 Stalk Green Onion – chopped green onion scallions used as a garnish.
- 1 tbsp Soy Sauce – low-sodium Soy Sauce preferred. Can also use tamari for gluten-free. Used for the base of the sauce.
- 1 tsp Ponzu – a citrus flavored soy sauce found in most Japanese supermarkets. I recommend using Mizkan brand. Used for the base of the sauce.
- 1/8 tsp Hondashi – dashi in a concentrated granular form. Can also use Bonito Flakes but will require an extra step in making the sauce.
- 1/8 tsp Wasabi – Wasabi Powder or premade Wasabi Paste. For best flavor, I recommend using powder but the tube is much more convenient.
🍣 Salmon Note
Use Fresh Sashimi or Sushi-Grade Salmon, available at Asian supermarkets labeled ‘for sashimi’. This type of salmon has been prepared to eat raw.
Directions
Step 1 Rehydrate the dried seaweed by soaking it in water for 5 minutes. Afterward, squeeze out any excess water and place the seaweed on top of a bowl of rice.
Step 2 Peel the cucumber skin in alternating strokes and then slice the cucumber. Arrange the slices next to the seaweed on top of the rice.
🥒 Peel or Not to Peel Cucumbers
You don’t necessarily need to peel the skin off Japanese cucumbers. While cucumber skin is rich in nutrients and offers health benefits, some recipes may recommend peeling for aesthetic reasons. It ultimately comes down to Personal Preference, and leaving the skin on is perfectly fine if you prefer to do so.
Step 3 Prepare sauce by combining ponzu, soy sauce, hondashi, and wasabi in a bowl. Mix well and set aside.
🥢 Sauce Note
If you’re using Bonito Flakes in the sauce, simply add them in and let them Steep for 5 Minutes. After that, Strain the sauce to remove the flakes before using.
Step 4 Pat the salmon dry with a paper towel. Using a sharp knife, slice the salmon into 1/4-inch thin slices against the grain. Arrange the slices in a single layer on top of the rice, next to the seaweed and cucumbers.
Step 5 Top with chopped green onions, drizzle the sauce over the salmon, and serve.
🍽️ Serving Pro Tip
If you’re Not Serving the Immediately, it’s best to Wait Before Placing the Salmon on the Rice to prevent the hot rice from cooking the salmon.
Recipe Variations
For a simple variation, you can swap the salmon with my soy sauce-based sauce to create a Tuna Bowl variation. Alternatively, try using Ahi Poke or Salmon Poke for a Hawaiian-inspired rice bowl, bringing a fresh twist with vibrant, marinated fish for a delicious change in flavor!
Pairing Recommendations
A perfect pairing for this recipe would be my Hiyashi Seaweed Salad or Garlic Truffle Edamame, alongside a warm bowl of Miso Soup or Clam Miso Soup. It’s a match made in heaven, and you can’t go wrong with either pairing!
Frequently Asked Questions
What type of rice is best for this recipe?
White short-grain rice is ideal for this recipe as it pairs with the salmon and the sauce the best. You can also use sushi rice if preferred.
Should I serve this with hot or cold rice?
It's best served with warm rice.
Can I make the ponzu sauce in advance?
Yes, you can prepare the ponzu sauce ahead of time and store it in the fridge.
Storage Tips
This dish is best enjoyed fresh, but if you have leftovers, you can store it in an airtight container for 2-3 days.
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Watch How To Make It
Salmon Bowl
Ingredients
Salmon Bowl
- 1/4 lbs Salmon sashimi grade
- 1 Cup White Rice fresh and warm
- 1 tsp Seaweed Mix
- 1/2 Whole Cucumber Persian or baby, sliced
- 1/2 Stalk Green Onions chopped
Sauce
- 1 tbsp Soy Sauce
- 1 tsp Ponzu
- 1/8 tsp Hondashi can also use bonito flakes
- 1/8 tsp Wasabi
Instructions
- Gather all the ingredients.
- Soak the dried seaweed in water for 5 minutes to rehydrate it. Afterward, squeeze out the excess water and place the seaweed on top of a bowl of rice.
- Peel the cucumber skin in alternating strips and slice the cucumber. Arrange the slices beside the seaweed on top of the rice.
- For the sauce, combine ponzu, soy sauce, hondashi, and wasabi in a bowl. Mix well and set aside.
- Pat the salmon dry with a paper towel. Using a sharp knife, slice the salmon against the grain into 1/4-inch thick slices. Lay the slices in a single layer on top of the rice, beside the seaweed and cucumbers.
- Top with chopped green onions, drizzle the sauce over the salmon, and serve.
Nutrition
*Values Based Per Serving
