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Salmon Sushi Bowl Recipe

Transform a Philadelphia sushi roll into a healthy salmon sushi bowl! Eat as a solo lunch, healthy side or serve to a sushi-loving crowd.
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Course: Main Course
Cuisine: Asian
Prep Time: 10 minutes
Cook Time: 25 minutes
Servings: 4
Calories: 639kcal
Author: Megan Porta

Ingredients

  • 2 cups white rice cooked
  • 2 tbsp lime juice
  • 8 oz salmon cooked, broken into small pieces
  • 1 avocado peeled, pitted and chopped
  • 1 cucumber peeled and chopped
  • Salt and pepper to taste
  • 4 oz cream cheese softened
  • 2 tbsp lemon juice
  • 1 tbsp olive oil
  • Soy sauce optional

Instructions

  • Squeeze the lime juice into the cooked rice and fluff with a fork. Pour into a large bowl and add the cooked salmon pieces, avocado and cucumber. Stir until combined.
  • Using a stand mixer fitted with the whisk attachment (or a large mixing bowl with a hand mixer), combine the cream cheese, lemon juice and olive oil.
  • Beat on medium speed until creamy. Drizzle over the other ingredients and serve! Splash with soy sauce before serving, if desired.

Notes

  • Prepare this just before serving so the salmon stays fresh, the rice doesn't get sticky and the avocados don't turn brown.
  • Soy sauce has a strong flavor, so serve it on the side and let people add it themselves.
  • Soften the cream cheese in the microwave before mixing.
  • If the cream cheese mixture contains lumps, do not fret! Whisk the dressing vigorously and microwave in 15-second intervals, if needed.
  • Consider replacing the lime juice with lemon juice for a different flavor!
  • Use any variety of rice desired. Brown, rice or a flavored and packaged variety all taste great.

Nutrition

Calories: 639kcal | Carbohydrates: 82g | Protein: 21g | Fat: 25g | Saturated Fat: 8g | Cholesterol: 62mg | Sodium: 126mg | Potassium: 786mg | Fiber: 5g | Sugar: 3g | Vitamin A: 535IU | Vitamin C: 13mg | Calcium: 79mg | Iron: 2mg
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