Can I use regular salmon instead of sushi-grade?

Yes—this recipe is designed to work with standard supermarket salmon. The tamari-sesame marinade flavors raw or lightly cooked salmon safely without requiring sushi-grade certification.

What if I don't have sushi rice?

Short-grain white or brown rice works well. Increase water proportionally (usually a 1.5:1 water-to-rice ratio) and cook until tender. The bowl's flavor relies on the sesame-ginger sauce, not the rice type.

How do I know when the salmon is done?

For raw salmon, ensure freshness and slice against the grain. For cooked salmon, bake at 400°F for 10–12 minutes until it flakes easily with a fork and reaches 145°F internally.

Can I make this ahead?

Cook rice and prepare the sauce up to 2 days ahead. Slice salmon just before serving if eating raw, or cook and refrigerate up to 1 day. Assemble bowls right before eating to keep cucumber crisp.

Is this recipe gluten-free?

Use tamari (gluten-free soy sauce) as called for in the recipe. Verify all other ingredients, particularly sesame oil and vinegar, are certified gluten-free if needed.

Easy Salmon Sushi Bowls (Dairy-Free)

Name: Easy Salmon Sushi Bowls (Dairy-Free)
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Dairy-Free
Ingredients: 3 Tbsp tamari ((or soy sauce // ensure gluten-free as needed)); 2 Tbsp toasted sesame oil; 2 Tbsp rice vinegar; 1 Tbsp ginger, grated or finely minced ((a 1-inch piece yields ~1 Tbsp or 9 g)); 2 cloves garlic, grated or finely minced; 1 tsp maple syrup; 1/2 tsp red pepper flakes ((optional // for heat)); 1 ½ pounds salmon filets; 1 cup dry sushi rice ((or sub short-grain white or brown rice and increase water)); 1 ¼ cups water; 1 tsp rice vinegar; 1 batch Gingery Smashed Cucumber Salad ((or sub 1 cup each thinly sliced cucumber and carrots)); 1 large avocado, thinly sliced; 2 stalks green onion (scallions), thinly sliced; 1 small package seaweed snack chips or nori sheets, crumbled into a “sprinkle”; Sesame seeds; Pickled ginger; Wasabi

CookOSBeta

Easy Salmon Sushi Bowls (Dairy-Free) | CookOS

Ingredients

3 Tbsp tamari ((or soy sauce // ensure gluten-free as needed))
2 Tbsp toasted sesame oil
2 Tbsp rice vinegar
1 Tbsp ginger, grated or finely minced ((a 1-inch piece yields ~1 Tbsp or 9 g))
2 cloves garlic, grated or finely minced
1 tsp maple syrup
1/2 tsp red pepper flakes ((optional // for heat))optional
1 ½ pounds salmon filets
1 cup dry sushi rice ((or sub short-grain white or brown rice and increase water))
1 ¼ cups water
1 tsp rice vinegar
1 batch Gingery Smashed Cucumber Salad ((or sub 1 cup each thinly sliced cucumber and carrots))
1 large avocado, thinly sliced
2 stalks green onion (scallions), thinly sliced
1 small package seaweed snack chips or nori sheets, crumbled into a “sprinkle”
Sesame seeds
Pickled ginger
Wasabi

18 Ingredients

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Instructions

1
SALMON (MARINATE): In a medium bowl, whisk together the tamari, sesame oil, rice vinegar, grated ginger, grated garlic, maple syrup, and red pepper flakes (optional). Set aside 2-3 Tbsp of the marinade for serving with finished bowls (optional). Add the cubed salmon to the remaining marinade and allow to marinate for ~20 minutes. While it marinates, start your rice and cucumber salad.
2
RICE: Rinse rice with cold water in a fine mesh strainer until water runs clear. Drain and transfer to a small saucepan. Add water and rice vinegar. Bring to a strong simmer over medium-high heat. Reduce heat to low, cover, and cook until water is absorbed and rice is tender (~15 minutes). Turn off the heat and let rice steam with the lid on for 10 minutes.
3
Once your rice is cooking, make the Gingery Smashed Cucumber Salad and prep your desired toppings.
4
SALMON (COOK): Heat a large, well-seasoned cast iron skillet or non-stick pan over medium-high heat. Once hot, gently place the salmon in the pan using a fork or slotted spoon, leaving excess marinade behind in the bowl. Cook the salmon cubes for 5-6 minutes total, flipping occasionally until lightly caramelized and cooked to your preference, or until the internal temperature reaches 145 F (63 C // temperature recommended for food safety).
5
To serve, divide the rice between bowls and add the salmon, cucumber salad, and other toppings of choice — we like it with cubed avocado and garnished with green onion, crumbled seaweed, sesame seeds, pickled ginger, and/or wasabi.
6
Best enjoyed fresh, but leftovers can be stored separately in the refrigerator for up to 1-2 days. Not freezer friendly.