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These Salmon Sushi Bowls have all the delicious flavors of your favorite salmon roll in a delicious bowl!  Topped with a spicy sriracha mayo and ginger soy dressing, it’s a flavor explosion!

Salmon Recipes | Sushi | Sushi Bowls #ad


This is a sponsored conversation written by me on behalf of Kroger. The opinions and text are all mine.


Hey everyone!  Today is an extra special Monday because:

  1. I’m so excited to share these Salmon Sushi Bowls with you. They are one of my favorite recipes that I have made recently.  Seriously.
  3. It’s a holiday for some of us, and that never hurts.

I’m going to be talking more about the blog design on Wednesday, since we are still working out a few kinks, but I hope you click around and let me know what you think!

Jump to Recipe

BUT let’s talk about these Salmon Sushi Bowls because you need these in your life.  I partnered with Kroger for this recipe to talk about their Easy for You Seafood service.    Regular readers know I am a huge fan of Fred Meyer (my local Kroger owned store), and that I love working with them because they they offer high quality, fresh ingredients, have great prices,  and a great mix of conventional and organic items.  It really is where I do the majority of my grocery shopping, and I love being able to share my love of them with you!  Even so, I had no idea that they offered this super convenient service at the seafood counter.

Here’s how it works. Let the fishmonger know you want to try Easy for You Seafood. When you select your seafood, there are a variety of spices and seasonings available to choose from.  You pick the ones you want, and they all go together with the seafood in an oven proof pouch.  Then when you get home you just put the whole pouch in the oven on a baking sheet, bake according to package instructions and you are done!  Seriously, it could not be any easier.  And did I mention cleanup is a breeze?  You just throw away the pouch – Bam!  Done.  ALSO:  I have a coupon for you so you can try it for yourself!  Click HERE for the coupon, good through 4/18/17!

Another reason I love Kroger is that they are constantly working on their sustainability.  I always make an effort to buy food that is produced in a sustainable way, but it can be difficult to do all the research on your own.  Kroger now has a goal to have 100% wild caught, sustainably sourced seafood by 2020.  You can read more about their sustainability efforts HERE.

Because I was planning on using the salmon to make sushi bowls, I just went with some simple flavorings – butter, lemon and cilantro.  After popping the salmon in the oven, I made a batch of sushi rice, whisked together some ginger soy dressing and sriracha aioli, and sliced up the other toppings.  And let me tell you, the sauces are boss.  Like seriously, they make the dish, don’t skip them!  And to give the Salmon Sushi Bowls that extra sushi flare, I put some nori (roasted seaweed) on top!  Nori may seem like an exotic ingredient, but Kroger has a roasted seaweed snack pack with little sheets of nori, so I just grabbed on of those to use.  Drizzle abundantly with sauce and dig in!  Your favorite sushi, in bowl form.

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Salmon Sushi Bowls

5 from 15 votes
Prep 10 minutes
Cook 40 minutes
These Salmon Sushi Bowls have all the delicious flavors of your favorite salmon roll in a delicious bowl!  Topped with a spicy sriracha mayo and ginger soy dressing, it's a flavor explosion!


For the Salmon Sushi Bowls:

  • 1 ½ pounds wild caught salmon from Kroger Easy for You! Seafood with lemon slices, cilantro and butter sealed in the pouch.
  • 1 avocado sliced
  • 1 cucumber peeled and sliced
  • 3 green onion sliced
  • 4 sheets nori cut into strips (I used Kroger Roasted Seaweed Snack)
  • sesame seeds for garnish optional
  • sushi rice see recipe below
  • sriracha aioli see recipe below
  • soy ginger dressing see recipe below

For The Sushi Rice:

  • 2 cups short grain white sushi rice such as Cal-Rose
  • 3 cups water
  • 2 tablespoons rice vinegar
  • 1 tablespoon sugar
  • 1/2 tablespoon salt

For The Soy Ginger Dressing:

For the Sriracha Aioli:

  • 1/2 cup high quality mayonnaise
  • 1-2 tablespoons sriracha to desired spiciness


  • Bake salmon according to package instructions, or if not using packet roast on a baking sheet at 425°F for 20-30 minutes, or until cooked through.
  • Prepare Sushi Rice.  Rinse the rice until water runs clear.  Add to water in a medium pan, stirring a few times until water comes to a boil.  Cover and reduce heat to low.  Cook for about 20 minutes, or until water has evaporated.  Allow rice to cool slightly.
  • In a small bowl, mix the rice vinegar, sugar and salt.  Heat in the microwave for about 30 seconds, then stir until sugar and salt are dissolved.  Pour vinegar mixture over the rice and stir until combined.
  • Prepare the sriracha aioli by stirring together the mayonnaise and sriracha, set aside.
  • Prepare the soy ginger dressing by stirring together the soy sauce, rice vinegr, sugar, sesame oil, ginger and garlic.  Whisk until sugar is dissolved.  Set aside.
  • To assemble Salmon Sushi Bowls, add sushi rice to the bowl.  Top with a portion of salmon*, avocado, cucumber slices, green onion slices, and a few pieces of nori.  Drizzle with sriracha aioli and soy ginger dressing.  Garnish with sesame seeds if desired.


*If buying wild salmon, be sure to watch out for small bones.  I usually try to remove them before serving if possible.

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dinners
Cuisine: Japanese
Did you like this recipe?Please comment, rate and share! And don’t forget to tag me on Instagram @foxandbriar AND #foxandbriar so I can see what you made!

Comments submitted may be displayed on other websites owned by the sponsoring brand.

This is a sponsored conversation written by me on behalf of Kroger. The opinions and text are all mine.

Hello! I’m Meghan.

I am so glad that you are here! I am the recipe developer, photographer, and writer here at my blog Fox and Briar. I am a passionate, self-taught home cook and believe that most things are better homemade and that good food doesn’t need to be complicated.

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  1. Have made this twice now. Absolutely delicious as written, but also liked my tweaks. I added cooked frozen shelled edamame and used a small amount of wasabi paste instead of sriracha sauce mixed with light mayonnaise.

    I liked it best with the warmed rice and everything else cold. Healthy and SOOO good.

  2. 5 stars
    This is a great recipe. I must be slow – this takes me a lot longer than 40 minutes. I think 70+ is more accurate.

    1. Hi, this makes about 4 servings so you can just cut the recipe in half! You may still have some rice left over depending on how much you like with your dish.

  3. A coworker turned me on to this dish and I’ve made it a couple of times. So delicious. Going to make this a go to favorite! Thanks!

  4. I used regular jasmine rice (no sushi rice), subbed lettuce for nori (hubs doesn’t like nori), and added carrots for more crunch. It’s pretty delicious! I wish there was a little more crunch, but I’m also craving tempura, so that just might be why. Thanks for sharing, Meghan!

  5. 5 stars
    This has been my favorite sushi bowl recipe! I didn’t have green onion, but I did add crumbled wonton strips. I haven’t been able to have sushi since my pregnancy, but this bowl with cooked salmon is a great option.

  6. 5 stars
    This was so good! My favorite sushi spot is 1 hour away and with a newborn, I can’t get there very often. This was easy and so tasty! My husband loved it as well. I will be making this often!

  7. I hope pickled ginger works 🙁 only what I have on hand. My salmon is baking as I type this caught wild in the Yukon 🙂

  8. 5 stars
    This dish is absolutely devine! My family and I thoroughly enjoyed it. Thanks so much for sharing ❤️