Fresh Sushi Bowl with Crispy Salmon & Cucumber
A vibrant, no-cook bowl featuring perfectly marinated salmon, fresh cucumber, and a zesty rice base, inspired by Eat Happy's classic sushi mix. This Asian recipe (gluten-free), ready in about 23 minutes, pairs Salmon fillet, Cooked sushi rice, Cucumber for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 150g Salmon fillet
- 200g Cooked sushi rice
- 50g Cucumber
- 2 tbsp Rice vinegar
- 1 tbsp Honey
- 1 tsp Sesame oil
- 1 tbsp Sesame seeds
- 1 tsp Soy sauce
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Pat 150g salmon fillet dry with paper towels, then season lightly with salt. Heat 1 tsp sesame oil in a non-stick skillet over medium-high heat and sear salmon for 3-4 minutes per side until golden and crispy at the edges.
- Step 2: While salmon cooks, combine 2 tbsp rice vinegar, 1 tbsp honey, and 1 tsp soy sauce in a small bowl. Toss 200g cooked sushi rice with the mixture until evenly coated.
- Step 3: Thinly slice 50g cucumber into half-moons. Arrange rice in a bowl, top with seared salmon, cucumber slices, and sprinkle with 1 tbsp sesame seeds. Serve immediately.
