Easy Weeknight Salmon Sushi Bowls

Easy salmon sushi bowls loaded with all your favorite sushi toppings! This salmon sushi bowl can be made with smoked, leftover, or broiled salmon! Easily customizable and filling!

📝 Ingredients

• 3 1/2 cups cooked short-grain ‘sushi’ (or Jasmine Rice)
• 1/4 cup rice vinegar
• 5 teaspoons granulated sugar
• 20 ounces cooked salmon filets
• 1 cup sliced Persian cucumbers
• 1 cup shredded carrots
• 2 small ripe avocados (thinly sliced)
• 1/4 cup pickled sushi ginger
• 1 tablespoon oil
• 1/3 cup panko breadcrumbs
• A pinch of garlic salt (or regular salt is fine too)
• toppings

👨‍🍳 Instructions

1. 1RICE: Place the cooked rice in a large glass bowl. Combine the rice vinegar, sugar, and ½ teaspoon kosher salt in a small bowl. Heat the mixture for 20-30 seconds in the microwave and stir until the sugar and salt dissolve. Pour this mixture over the rice and use a rice paddle to combine. Allow the rice to sit for a few minutes while you prepare the remaining ingredients.
2. 2PANKO CRUNCHIES: In a small nonstick skillet, heat the oil over medium heat. When warm, add the panko and stir, and cook the panko until golden and toasted, about 2 minutes. Season with garlic salt and set aside for now.
3. 3BOWL: Place roughly ¾ cup of prepared rice in each bowl. Place the salmon filet over the rice (I just flaked the fish before placing it over rice.) Add ¼ cup of Persian cucumbers and carrots on each bowl along with ½ of an avocado. Place 1 tablespoon of the sushi ginger in each bowl along with a tablespoon of the panko crunchies. Top with thinly shredded nori, minced jalapeños, and toasted/black sesame seeds. You can use all or just a couple of the toppings - your choice! Drizzle with prepared sriracha mayo and wasabi soy sauce!