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Japanese style sashimi salmon bowl.
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Salmon Bowl

Try this easy and delicious Salmon Bowl recipe, featuring fresh sashimi-grade salmon over rice, topped with homemade ponzu soy sauce. Perfect for a light, healthy meal that’s quick to prepare and full of flavor!
Course Main Course
Cuisine Japanese
Keyword Salmon Bowl
Prep Time 5 minutes
Total Time 5 minutes
Servings 1
Calories 247kcal

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.
    Seaweed being hydrated.
  • Peel the cucumber skin in alternating strips and slice the cucumber. Arrange the slices beside the seaweed on top of the rice.
    Sauce for salmon bowl.
  • For the sauce, combine ponzu, soy sauce, hondashi, and wasabi in a bowl. Mix well and set aside.
    Cucumber sliced and placed on top of rice.
  • 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.
    Sliced salmon on top of rice.
  • Top with chopped green onions, drizzle the sauce over the salmon, and serve.
    Japanese style sashimi salmon bowl.

Video

Nutrition

Calories: 247kcal | Carbohydrates: 18g | Protein: 26g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Cholesterol: 62mg | Sodium: 1171mg | Potassium: 634mg | Fiber: 1g | Sugar: 0.5g | Vitamin A: 106IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 2mg