This Smoked Salmon Sushi Bowl is a quick and satisfying way to enjoy sushi-inspired flavors at home. This recipe combines fresh veggies, creamy avocado, and protein-packed smoked salmon over a bed of seasoned rice, topped with spicy mayo for a burst of bold taste. Perfect for meal prep or a wholesome lunch, it’s simple to make and loaded with texture and flavor.

A smoked salmon sushi bowl featuring rice, sliced avocado, smoked salmon, cucumber, carrot, and seaweed strips drizzled with sauce, all elegantly presented on a pink cloth.

Protein: 30 grams per serving

The protein in smoked salmon sushi bowls comes from the combination of smoked salmon and cottage cheese. Smoked salmon is rich in high-quality protein and omega-3 fatty acids, while cottage cheese adds a creamy texture and extra protein boost. I’ve made this bowl countless times, and it’s my go-to for a quick, satisfying meal that feels fancy without the effort!

Why you will love this recipe

  • Quick and Easy: Ready in minutes, it’s perfect for busy weekdays.
  • Loaded with Flavor: A combination of smoky, creamy, and spicy goodness.
  • Customizable: Swap out ingredients to suit your taste or dietary needs.
  • Nutritious: Packed with protein, healthy fats, and fresh veggies.
  • Meal Prep Friendly: Make components ahead for a grab-and-go meal.

Key ingredients and substitutions

The ingredients for a delectable sushi bowl are artfully arranged in bowls: ripe avocado, crisp cucumber, vibrant carrots, creamy cottage cheese, fluffy rice, rich smoked salmon, fiery spicy mayo, and sheets of savory nori.
  • Smoked salmon: Adds rich, smoky flavor and protein. You can swap it with cooked shrimp, tuna, or even chicken.
  • Cooked white rice: Traditional sushi base; jasmine rice or quinoa also work for a grain swap.
  • Cottage cheese: Adds creaminess and protein. Greek yogurt or cream cheese can be used for a different texture and taste (but less protein).
  • Cucumber: Brings a crisp, refreshing bite. Swap with radishes or thinly sliced zucchini if preferred.
  • Carrot sticks: For color and crunch; bell peppers or julienned daikon radish are good alternatives.
  • Avocado: Creamy, healthy fats. Use more cucumber or edamame if you don’t have it.
  • Nori sheet: Adds umami flavor. You can skip it or use furikake seasoning instead.
  • Spicy mayo: Combines hot sauce, mayonnaise, and sesame oil for flavor; store-bought spicy sriracha mayo works too!

How to make smoked salmon rice bowls

  1. Warm the rice (Optional): If you prefer a cozy bowl, heat the cooked rice slightly before starting.
  2. Mix the base: Combine the cooked rice and cottage cheese in your serving bowl for a creamy, flavorful base.
  3. Layer the vegetables: Arrange the cucumber and carrot sticks neatly on top of the rice and cottage cheese base.
  1. Add the salmon and avocado: Lay the smoked salmon and creamy avocado slices alongside the veggies for a colorful finish.
  2. Garnish with nori: Sprinkle nori pieces or other garnishes like sesame seeds or green onions on top for extra flavor and texture.
  1. Prepare the spicy mayo: In a small bowl, stir together mayonnaise, sriracha, sesame oil, honey (if using), garlic powder, and a squeeze of lime juice.
  2. Drizzle the Sauce: Generously drizzle the spicy mayo over your sushi bowl for that signature kick.
  3. Serve and Enjoy: Dig in with chopsticks, fork, or a spoon, savoring each delicious bite!
A sushi bowl featuring smoked salmon, sliced avocado, carrots, cucumber, cooked rice, cottage cheese, and seaweed, all drizzled with a savory sauce.

Recipe notes and tips

  • Rice texture: Use slightly sticky rice, like sushi rice or jasmine, for the best results.
  • Spice level: Adjust the amount of sriracha to match your spice tolerance.
  • Make ahead: Prep all ingredients separately and assemble just before eating to keep everything fresh.
  • Garnish options: Try black sesame seeds, pickled ginger, or a sprinkle of rice vinegar for extra flavor.
  • Protein swap: Substitute smoked salmon with baked salmon, shrimp, cooked tuna steak, or tofu for variety.

Storage instructions

  • Airtight container: Store the components separately in airtight containers to keep everything fresh.
  • Fridge life: Enjoy within 2–3 days for the best taste and texture.
  • Reheat rice: Warm the rice slightly in the microwave before assembling leftovers for a fresh feel.
  • Sauce storage: Keep the spicy mayo in a small container and drizzle it just before serving.

Variations

  • Vegetarian: Swap the smoked salmon for marinated tofu or extra avocado slices.
  • Low-carb: Use cauliflower rice or shredded cabbage instead of white rice.
  • Extra spice: Add a dash of wasabi, sprinkle of chili flakes, or more sriracha for a fiery kick.
  • Tropical: Add mango cubes or pineapple slices for a touch of sweetness.
  • Grain-free: Skip the rice entirely and serve over a bed of mixed greens.
  • Quinoa base: Replace rice with protein-packed quinoa for a nutty flavor.
  • Kid-friendly: Omit the spicy mayo and serve with soy sauce or teriyaki drizzle instead.

What to serve with this recipe

  • Soups: Pair with miso soup or a light vegetable broth for a cozy addition.
  • Salads: Serve alongside seaweed salad or a simple cucumber sesame salad.
  • Appetizers: Add some edamame or spring rolls for extra variety.
  • Drinks: Match it with green tea, sparkling water, or a light white wine.

Frequently asked questions

Can I make this ahead of time?

Yes! Prep the components ahead, store them separately, and assemble the bowl just before serving for maximum freshness.

What other sauces can I use?

Soy sauce, teriyaki sauce, or a drizzle of sesame oil with lime juice are all delicious alternatives to spicy mayo.

Can I use brown rice or quinoa instead of white rice?

Absolutely! Both are great options for a healthier twist or added texture.

How do I keep the avocado from browning?

Squeeze a bit of lime juice over the avocado slices to keep them fresh and green.

Is this recipe gluten-free?

Yes, as long as your soy sauce or other sauces are certified gluten-free.

A smoked sushi bowl with smoked salmon, creamy avocado, crisp cucumber, vibrant carrots, and rice wrapped in seaweed, all topped with a flavorful drizzle of sauce.

More easy bowl recipes you will love

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A smoked salmon sushi bowl featuring a base of rice crowned with sliced cucumber, carrot, avocado, smoked salmon, and seaweed, all elegantly drizzled with sauce on a pink cloth.

Smoked Salmon Cottage Cheese Sushi Bowl

Bethany Galloway
Smoked Salmon Sushi Bowls are a quick and satisfying way to enjoy sushi-inspired flavors at home. This recipe combines fresh veggies, creamy avocado, and protein-packed smoked salmon over a bed of seasoned rice, topped with spicy mayo for a burst of bold taste. Perfect for meal prep or a wholesome lunch, it’s simple to make and loaded with texture and flavor.
Prep Time 5 minutes
Total Time 5 minutes
Course Main Course
Servings 1 Serving
Calories 457
Protein 30

Ingredients

  • 60 g smoked salmon
  • 85 g cooked white rice - 1/2 cup
  • 120 g cottage cheese - 1/2 cup
  • 50 g cucumber - finely diced
  • 20 g carrot - sliced into thin sticks
  • 38 g avocado - about 1/4 of a large avocado, thinly sliced
  • 1 small sheet nori - cut into small pieces to garnish

Spicy Mayo (or use store-bought)

  • 1 tablespoon mayonnaise
  • 2 teaspoons sriracha or hot sauce
  • 1/2 teaspoon sesame oil
  • 1/2 teaspoon honey - optional, skip if using sriracha or another sweet hot sauce
  • pinch garlic powder
  • a small squeeze of fresh lime juice

Instructions

  • Optional: Warm the rice up a little if desired.
  • In your serving bowl, mix together the cottage cheese and rice.
    85 g cooked white rice, 120 g cottage cheese
  • Layer on the cucumber, carrot sticks, smoked salmon, avocado slices, and nori.
    60 g smoked salmon, 50 g cucumber, 20 g carrot, 38 g avocado, 1 small sheet nori
  • In a separate small bowl, mix together the mayonnaise, hot sauce, sesame oil, honey (if using), garlic powder, and lime juice to make the spicy mayo.
    1 tablespoon mayonnaise, 2 teaspoons sriracha or hot sauce, 1/2 teaspoon sesame oil, 1/2 teaspoon honey, pinch garlic powder, a small squeeze of fresh lime juice
  • Drizzle the sushi bowl with spicy mayo, and enjoy!

Notes

  • Rice texture: Use slightly sticky rice, like sushi rice or jasmine, for the best results.
  • Spice level: Adjust the amount of sriracha to match your spice tolerance.
  • Make ahead: Prep all ingredients separately and assemble just before eating to keep everything fresh.
  • Garnish options: Try black sesame seeds, pickled ginger, or a sprinkle of rice vinegar for extra flavor.
  • Protein swap: Substitute smoked salmon with baked salmon, shrimp, cooked tuna steak, or tofu for variety.

Storage instructions

  • Airtight container: Store the components separately in airtight containers to keep everything fresh.
  • Fridge life: Enjoy within 2–3 days for the best taste and texture.
  • Reheat rice: Warm the rice slightly in the microwave before assembling leftovers for a fresh feel.
  • Sauce storage: Keep the spicy mayo in a small container and drizzle it just before serving.

Nutritional Information

Calories: 457kcal | Carbohydrates: 34g | Protein: 30g | Fat: 22g | Saturated Fat: 4g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 8g | Trans Fat: 0.03g | Cholesterol: 24mg | Sodium: 1277mg | Potassium: 577mg | Fiber: 4g | Sugar: 5g | Vitamin A: 3686IU | Vitamin C: 14mg | Calcium: 110mg | Iron: 1mg

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