Salmon Roll Sushi Bowl

Serves 4


  • 1 pound salmon, skin and bones removed
  • 1 teaspoon honey
  • 2 tablespoon soy sauce or coconut aminos, divided
  • 3 teaspoons sesame oil, divided
  • 8 handfuls fresh spinach
  • kosher salt
  • 2 cups cooked rice (sushi, brown, white - whatever you like)
  • 1 seedless cucumber, thinly sliced or cut into matchsticks
  • 2 carrots, thinly sliced or cut into matchsticks
  • 2 small or 1 large avocado
  • 8 sheets roasted seaweed snacks (I like these, especially in the teriyaki flavor. Don't be scared, most grocery stores stock them now.)
  • garnish: cilantro, green onions, lime wedges, and sesame seeds

  1. Preheat oven to 350 degrees. Mix together honey, 1 tablespoon soy sauce, and 1 teaspoon sesame oil, then spread over both sides of salmon. Place on a foil-lined baking sheet and roast for about 15 minutes, until center is just firm and flakes with a fork. (If you have a little more time, you can also use my slow-roasting technique.)
  2. Meanwhile, heat up a sauté pan with another teaspoon of sesame oil, toss in the spinach with a tiny pinch of salt, and sauté just until it starts to wilt (this will only take a couple minutes.
  3. Divide rice among 4 bowls, then top with cucumber, carrots, sautéed spinach, avocado slices, and roasted seaweed (I usually break each sheet in half.) Break up the salmon a little with a fork, and divide among the bowls. Top with a teaspoon of sesame oil and a tablespoon of soy sauce. Garnish with toppings of your choice, and eat!