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.

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

- 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
- Warm the rice (Optional): If you prefer a cozy bowl, heat the cooked rice slightly before starting.
- Mix the base: Combine the cooked rice and cottage cheese in your serving bowl for a creamy, flavorful base.
- Layer the vegetables: Arrange the cucumber and carrot sticks neatly on top of the rice and cottage cheese base.



- Add the salmon and avocado: Lay the smoked salmon and creamy avocado slices alongside the veggies for a colorful finish.
- Garnish with nori: Sprinkle nori pieces or other garnishes like sesame seeds or green onions on top for extra flavor and texture.



- 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.
- Drizzle the Sauce: Generously drizzle the spicy mayo over your sushi bowl for that signature kick.
- Serve and Enjoy: Dig in with chopsticks, fork, or a spoon, savoring each delicious bite!

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
Frequently asked questions
Yes! Prep the components ahead, store them separately, and assemble the bowl just before serving for maximum freshness.
Soy sauce, teriyaki sauce, or a drizzle of sesame oil with lime juice are all delicious alternatives to spicy mayo.
Absolutely! Both are great options for a healthier twist or added texture.
Squeeze a bit of lime juice over the avocado slices to keep them fresh and green.
Yes, as long as your soy sauce or other sauces are certified gluten-free.

More easy bowl recipes you will love
- Chicken Bacon Ranch Cottage Cheese Bowl
- High Protein Chicken Salad
- BBQ Chicken Cottage Cheese Bowl
- High Protein Curry Chicken Salad
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Smoked Salmon Cottage Cheese Sushi Bowl
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.