Build-Your-Own Sushi Bowls – Ready in 25 Minutes!

Looking for a quick and healthy dinner idea the whole family will love? These Honey Soy Salmon Sushi Bowls are an easy weeknight win. Packed with flavour, protein, and crisp veggies, they’re customisable and fun—just like a deconstructed sushi roll in a bowl.

This recipe is ideal for busy nights, and you can even prep the ingredients ahead to save time. Plus, it’s naturally gluten-free (just use tamari instead of soy sauce). This is a go-to family dinner in our house! I lay out all the ingredients and let everyone build their own sushi bowls. It turns dinner into a fun, hands-on experience—and that means fewer complaints and more empty bowls.

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Prep & Cook Time

Prep Time: 5 minutes
Cook Time: 20 minutes
Serves: 4

Time-Saving Tips

Prep Ahead: Chop the veggies and dice the salmon the day before
Batch Cook Rice: Cook rice in advance and store in the fridge for up to 3 days.

Budget-Friendly Swaps

Salmon not in the budget? Swap it for:

Chicken
Tofu
White fish
Prawns
Haloumi
Beef strips

Still just as delicious!

I hope you love this recipe as much as I do, be sure to check out my Chicken Satay Salad as well 🙂

Onto my recipe for Honey Soy Salmon Sushi Bowls.

Honey Soy Salmon Sushi Bowls

Author Jana Macpherson

Ingredients

For the rice

1.5 cups sushi rice
3 tbsp sushi vinegar
2 tbsp sugar
½ tsp salt

The Bowls

1 tbsp honey
2 tbsps soy sauce
4 salmon fillets cut into 3cm dice
1 tsp neutral oil for fryin I use canola or vegetable oil
1 carrot julienned or thinly sliced
1 cup edamame cooked as per packet directions
1 avocado

Garnish

Kewpie Mayo
Seaweed Snacks
Pickled ginger

Instructions

Get your rice on to cook as per packet directions. I like using my pressure cooker for rice.
In a large bowl add the salmon, soy sauce and honey. *note, if your honey isn’t very runny, warm it in the microwave to loosen a little before adding to the salmon. Set aside.
When the rice is cooked, place on a glass, wood or ceramic bowl and add the sushi vinegar, sugar and salt. Mix well and leave to cool.
Place a non-stick pan on a medium – high heat.Add 1 teaspoon of oil to the pan, once hot add the salmon using tongs. We don’t want the marinade liquid in here now or you won’t get those lovely brown sides. Cook on one side until golden, then turn. Salmon cooks quickly (around 1 minute) so flip them then add the marinade liquid to the pan. Turn the pan off and the salmon will keep cooking.
To assemble, place rice in your bowl then add the salmon and vegetables, then drizzle with Kewpie and add ginger and sliced seaweed snacks and scatter with sesame seeds. Drizzle over any remaining sauce from the salmon. Serve

Recipe Notes

To assemble, place rice in your bowl then add the salmon and vegetables, then drizzle with Kewpie and add ginger and sliced seaweed snacks and scatter with sesame seeds. Drizzle over any remaining sauce from the salmon. Serve

TIME SAVING NOTES Cut carrot, cucumber and salmon the day prior If really short of time precook the rice and refrigerate until needed.

BUDGET NOTES Salmon is not a cheap protein, you can swap this for chicken, tofu, beef, haloumi, prawns or white fish.

PROTEIN CHANGES See above 😊

NOTES My kids LOVE sushi bowls! I usually serve all the elements in the middle of the table and let everyone make their own bowls, makes for happy kids!