Vibrant Sushi-Inspired Bowl (Print Version)

A colorful bowl with fresh salmon or tuna, mixed greens, and a tangy soy-ginger glaze.

# What You'll Need:

→ Fish

01 - 14 oz sushi-grade salmon or tuna, cut into ½ in cubes

→ Marinade

02 - 2 tbsp soy sauce (gluten-free if needed)
03 - 1 tbsp sesame oil
04 - 1 tbsp rice vinegar
05 - 1 tsp freshly grated ginger
06 - 1 tsp honey or maple syrup
07 - 1 small garlic clove, finely minced

→ Greens & Salad Base

08 - 4 cups mixed salad greens (romaine, baby spinach, arugula)
09 - 1 medium cucumber, thinly sliced
10 - 1 large avocado, sliced
11 - 2 small carrots, julienned
12 - 1 cup cooked and cooled sushi rice or brown rice (optional)

→ Toppings

13 - 2 tbsp toasted sesame seeds
14 - 2 tbsp sliced scallions
15 - 1 sheet nori, cut into thin strips
16 - Pickled ginger, to serve
17 - 1 small red chili, sliced (optional)

# How-To Steps:

01 - Whisk together soy sauce, sesame oil, rice vinegar, grated ginger, honey, and minced garlic in a bowl.
02 - Add cubed salmon or tuna to the marinade, toss gently to coat, cover, and refrigerate for at least 10 minutes.
03 - Distribute salad greens, cucumber, avocado, carrots, and rice (if using) evenly into serving bowls.
04 - Spoon the marinated fish and remaining marinade over the salad base in each bowl.
05 - Top with toasted sesame seeds, scallions, nori strips, pickled ginger, and sliced chili as desired. Serve immediately.

# Expert Advice:

01 -
  • It comes together in 20 minutes flat, no cooking required, just fresh ingredients and a sharp knife.
  • The marinade does all the flavor work while you're prepping the salad, so by the time everything's assembled, it tastes like you spent hours on it.
  • You can eat it with chopsticks or a fork, make it your own with whatever vegetables you have, and feel fancy doing it.
02 -
  • The fish is raw, so source it from a reputable fishmonger and ask directly if it's safe for raw consumption; never guess on this.
  • Marinate for at least 10 minutes but not more than an hour, or the texture of the fish starts to get weird and soft in a way you don't want.
  • Room-temperature ingredients make the whole bowl taste flat, so chill your bowls and keep everything cold until the moment you serve.
03 -
  • Buy the fish the same day you plan to eat it; freshness is everything, and a day-old piece will taste noticeably different.
  • Toast your sesame seeds in a dry pan for 30 seconds before using; they go from mild to nutty and fragrant and totally worth the extra step.
  • Serve in chilled bowls straight from the freezer so the temperature stays low and everything tastes crisp and cool all the way through.
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