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-inspired asian (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 a quick salad or grain on the side. 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
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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Fresh Sushi Bowl with Crispy Salmon & Cucumber take to make?
Total time is about 23 minutes (15 min prep + 8 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Fresh Sushi Bowl with Crispy Salmon & Cucumber?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep salmon fillet from drying out.
Can I substitute ingredients in Fresh Sushi Bowl with Crispy Salmon & Cucumber?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Fresh Sushi Bowl with Crispy Salmon & Cucumber for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Fresh Sushi Bowl with Crispy Salmon & Cucumber gluten-free?
Yes — this recipe is tagged gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Doubled the garlic (as one does) and it was amazing.
- ★★★★★
Love how the Asian come through in every bite.
- ★★★★☆
Really good but took about 10 minutes longer than stated.
