Grilled Salmon Sushi Bowls

Feb 22, 2021

While I’m personally a fan of seafood in any way, shape or form, my fiancé, Sam, isn’t quite as convinced. When we first started dating, he declared he didn’t like fish at all…well, besides sushi – he could get down with that.

Yes, this seemed (and still seems) totally counterintuitive to me, but oh well.

These days, he’s definitely a more adventurous eater, but we still have work to do to really make Sam love fish. So I’ve made it my personal mission to find ways that he can reap the amazing health benefits of seafood in a more enjoyable way. Cue the sushi!

I could have been a really overachieving fiancé and take a stab at homemade sushi, and maybe someday we’ll get there. Instead, I decided to take all of the goodness of sushi and deconstruct it for a tasty and easy alternative!

Likewise, whether you’re catering to a non-raw fish eater or simply want a new way to make salmon a bit more interesting, this recipe is for you. This Soy Ginger Salmon is one of my all-time favorites, and it takes no time at all to whip up.

When choosing your salmon, always look for a sustainably sourced variety to ensure it’s the healthiest option for both you and the planet.

Still not sold? Allow the health benefits to speak for themselves. Salmon is one of the most nutritious foods on the planet as it’s rich in omega-3 fatty acids, B-vitamins, protein, potassium, selenium and other antioxidants. These factors boost brain health, reduce inflammation, help maintain a healthy weight and more.

For a couple more of my favorite salmon recipes, also check out my Salmon Tacos with Mango Salsa & Cilantro Avocado Sauce and Kale Salmon “Caesar” Salad with Crunchy Chickpeas.

But what really makes this fish so notable in this recipe is the incredible flavor. The simple, delicious marinade makes all the difference, and for this you’ll only need:

  • Rice vinegar
  • Coconut aminos
  • Sesame oil
  • Honey
  • Fresh ginger
  • Garlic
  • Black pepper

In addition to the salmon, rice and a variety of veggies make this bowl really scream sushi. You can certainly use whatever rice you have on hand, but I personally love brown Basmati rice as it’s a whole grain, lower in arsenic than other types of rice and provides important vitamins and minerals.

Seaweed sheets also make these bowls feel like the real deal, while this ingredient is also one of the ultimate health hacks. This mighty plant helps support thyroid function, provides a wide array of vitamins, minerals and antioxidants, benefits gut health and much more.

Once you have the different components of your bowl put together, just top it off with all the goodies – avocado, sesame seeds, and sriracha mayo, of course. I use and love both the Chosen Foods and Primal Kitchen avocado oil mayos for a healthier alternative, but you can always use whatever you have on hand.

I hope you give these flavor-packed bowls a try – I promise even the most fish-skeptical in your life will be fans!


 YIELDS2 Servings
Soy Ginger Salmon
  •  2  filets of salmon (about 6oz each)
  •  â…“ cup rice vinegar
  •  â…“ cup coconut aminos (or gluten-free soy sauce)
  •  1 tbsp sesame oil
  •  2 tbsp honey
  •  1 tbsp fresh ginger, peeled & minced
  •  3  garlic cloves, minced
  •  ¼ tsp black pepper
Sushi Bowls
  •  2  cups cooked rice of choice (I used Basmati)
  •  ¾  English cucumber, sliced
  •  1 cup snow peas, sliced
  •  1  small avocado, sliced
  •  additional toppings: roasted seaweed sheets & sesame seeds
Sriracha Mayo
  •  ½ cup avocado oil mayo (or regular mayonnaise)
  •  2 tbsp sriracha
  •  2 tbsp rice vinegar
  •  pinch of salt & pepper


To a small bowl, add rice vinegar, coconut aminos, sesame oil, honey, garlic, ginger and black pepper. Whisk together.
Place salmon filets in a Pyrex dish, and cover with marinade. Allow to sit for 10 minutes.
Pour another tbsp of sesame oil into a non-stick skillet over high heat. Once hot, sear salmon filets, skin-side up for about 4 minutes. Flip and sear skin-side down for another 90 seconds.

Pour marinade over salmon, and cook for an additional 3 or so minutes, until sauce is slightly thickened.

*cooking time might vary based on thickness of salmon filets*

Divide rice, cucumber and snap peas between two bowls. Top each with a piece of salmon, avocado, seaweed and sesame seeds.
Drizzle each bowl with the leftover marinade from the pan if desired. Finish off with sriracha mayo.


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