Seared Salmon Sushi Bowls

These seared salmon sushi bowls are packed with creamy avocado, crunchy cucumbers, salty dried seaweed and a coconut aminos unagi sauce.

Seared Salmon Sushi Bowls

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Your New Favorite Weeknight Meal

It’s not every day you find an easy and delicious weeknight meal that’s ready in under 30 minutes. I consider these recipes treasures meant to be cherished and saved for the busiest, most action packed evenings. 

You most likely have a collection of your own, go-to, weeknight meals. Maybe they are impressive vegan dishes like this orange cauliflower, or maybe you stick with a reliable freezer meal.

Whatever you gravitate towards, it’s important to have quick and nutritious meals planned for the week to minimize stress and maximize healthy choices! 

Seared Salmon Sushi Bowls

Seared Salmon Sushi Bowls

I know, I know, sushi bowls usually use RAW salmon, but sometimes it’s not the most convenient thing to run to the fancy grocery store that carries sushi grade salmon on a weeknight (not to mention it’s not the most affordable weekly habit). So we are modifying here. 

Plus, who doesn’t love salmon seared skin side down so it gets nice and crispy?

It’s no surprise how well the crispy salmon goes with classic sushi ingredients like creamy avocado, crunchy fresh cucumber, and dried seaweed. We’re adding it all to a bowl of warm white rice (you can use sushi rice if you’re fancy like that and have it on hand) then topping it with a sweet and salty unagi sauce made with coconut aminos

Seared Salmon Sushi Bowls

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Wheat FreeMilk & Dairy FreeSoy FreeEgg FreeShellfish FreePeanut Free
Seared Salmon Sushi Bowls

Seared Salmon Sushi Bowls

  • Author: Salima's Kitchen
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 2-3 servings 1x


These seared salmon sushi bowls are packed with creamy avocado, crunchy cucumbers, salty dried seaweed and a coconut aminos unagi sauce.



For the Bowls:

  • 2 small/medium fillets of salmon 
  • 1 tbsp ghee or olive oil
  • 1/2 tbsp salt 
  • 1/2 tbsp tbsp pepper
  • 1 tbsp sugar
  • 1 tsp ginger
  • 2 cups white or brown rice
  • 1 avocado, sliced into cubes
  • 1 cucumber, sliced into cubes
  • 2 sheets dried seaweed, cut into small pieces
  • sesame seeds
  • green onions

For the Unagi Sauce:

  • 1/2 cup coconut aminos
  • 1 tbsp cold water 
  • 1 tbsp corn starch


  1. preheat oven to 350. heat a large saucepan to medium heat and in a bowl coat your salmon with the olive oil, sugar, ginger, salt and pepper, padding to coat. sear for 3-4 minutes on each side, depending on the thickness. bake for 10 minutes.  
  2. in the same saucepan you seared your salmon in, drain any remaining grease and add coconut aminos. bring to a boil. in a small bowl combine corn starch and water, mix well. stir the corn starch mix into the simmering coconut aminos stirring to thicken. turn the heat off. 
  3. in your bowls add a scoop of rice, a piece of salmon, some avocado, cucumber, and seaweed. top with sesame seeds, green onions and the unagi sauce.
  • Category: Dinner
  • Method: Seared
  • Cuisine: Japanese

Keywords: Seared Salmon Sushi Bowls

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Seared Salmon Sushi Bowls


Author: Salima's Kitchen

Salima Benkhalti is a personal chef in Portland, Oregon. Contact with inquiries about private events, meal plans or taking cooking classes at !

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