Miso Salmon Sushi Bowl
This miso salmon sushi bowl is a quick, high-protein rice bowl topped with tender seared salmon, fresh avocado, cucumber, and a creamy miso dressing. It has all the flavors of a sushi roll in an easy, build-at-home format. No raw fish or special equipment needed! If you’re looking for a satisfying salmon rice bowl that feels fresh, balanced, and restaurant-worthy, this is one you’ll make on repeat.
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What Is a Miso Salmon Sushi Bowl?
A miso salmon sushi bowl is a deconstructed sushi-style rice bowl made with cooked salmon and fresh toppings instead of rolled sushi. Rather than wrapping everything in seaweed, the ingredients are layered over rice and finished with sauces and garnishes like nori and sesame seeds. The miso adds deep savory flavor that pairs especially well with rich salmon, creating a bowl that’s both comforting and fresh.
For that authentic sushi bowl feel, you want your rice to be properly cooked and never mushy. I’ve found that using a good rice cooker ensures the heat is distributed evenly so you don’t get those burnt bits at the bottom. If you’re still cooking rice on the stovetop, this is the one kitchen upgrade that actually saves you time every single day. I am currently using this one and I highly recommend it, always getting good results!
The Creamy Miso Mayo Dressing
The miso mayo dressing is the simple sauce that brings this miso salmon sushi bowl together. It’s made by mixing mayo with miso paste, a little rice vinegar, sugar, and olive oil to create a smooth, creamy drizzle that’s savory and slightly tangy. My go-to olive oil is from Terra Delyssa. The miso adds a deeper, more “umami” flavor than regular mayo, while the vinegar keeps it from feeling too heavy. It only takes a minute to mix, but it makes a big difference in the final bowl and ties all the ingredients together nicely.
Why You’ll Love This "Deconstructed Sushi" Bowl
Seared salmon deliciousness
the salmon is gently seared in extra virgin olive oil for a cooked, comforting sushi-style bowl
Restaurant-quality miso dressing
miso and rice vinegar add savory depth and tangy balance beyond basic spicy mayo
Fast and weeknight-friendly
ready in about 20 minutes
Perfect for 9–5 lunches
prep components ahead and assemble when ready to eat
High-protein and satisfying
balanced with healthy fats and fresh toppings
Customizable
easy to adjust toppings and grains
Tips for making the best Miso Salmon Sushi Bowl
Cut the salmon into even cubes
- Uniform salmon pieces cook at the same rate and give you consistent texture throughout the bowl. Smaller cubes also create more seared edges and flavor.
Pat the salmon dry before cooking
- Moisture prevents browning! A quick pat with paper towel helps the salmon sear instead of steam. I used to skip this step due to laziness but I can really tell a difference when I started patting my fish dry
Use medium-low heat for tender salmon
- Cooking too hot can make salmon firm and dry. A gentler heat keeps the inside soft while still giving light golden edges.
Whisk the miso dressing until completely smooth
- Miso can clump if not mixed well. Press it into the mayo first, then whisk in the remaining ingredients for a silky dressing.
Season your rice lightly
- A small pinch of salt or a splash of rice vinegar in the hot rice boosts the overall flavor of the bowl.
Add the dressing just before serving
- This keeps the vegetables crisp and prevents the rice from getting soggy — especially helpful for meal prep bowls.
Slice nori with scissors
- Kitchen scissors make it faster and cleaner than using a knife, and give you better control over strip size.
Storage and reheating
This miso salmon sushi bowl is perfect for meal prep when stored in components, but note:
Store cooked salmon and rice up to 3 days refrigerated
Keep dressing separate until serving
Add avocado fresh when possible. Ideally slicing the day-of serving
Reheat rice and salmon briefly in the microwave, then assemble
Great for packed lunches and workday meals!
Frequently Asked Questions
Can I bake the salmon instead of pan-searing?
Yes. Bake cubed salmon at 400°F (205°C) for about 8–10 minutes until cooked through.
What type of miso is best for miso salmon bowls?
White or yellow miso works best because it’s milder and slightly sweet.
Is a miso salmon sushi bowl healthy?
It can be very balanced! High in protein, healthy fats, and customizable with vegetables and whole grains.
How do I make the dressing creamier?
If your miso is very thick, add a teaspoon of warm water to the miso paste first to loosen it up before whisking in the mayo and olive oil. This ensures there are no salty “lumps” in your dressing.
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Ingredients
- 300g salmon, cubed
- ½ tsp salt
- 1 tsp garlic powder
- ½ tsp black pepper
- 2 tbsp Olive Oil
- ½ avocado, sliced
- ⅓ cucumber, cubed
- 2 sheets nori
- Sesame seeds, for garnish
Miso Dressing:
- 1.5 tbsp mayo
- 1/2 tbsp miso
- ¼ tbsp sugar
- 1 tsp rice vinegar
- 1 tbsp Olive Oil
Step by step instructions
1. Season the salmon
Cube the salmon and season with salt, garlic powder, and black pepper. Toss to coat evenly.
2. Heat the oil
Add olive oil to a pan over medium-low heat.
3. Sear the salmon
Add the salmon cubes in a single layer and sear for 1–2 minutes per side until lightly golden and cooked through.
4. Prepare the base
Add hot cooked rice to your serving bowl.
5. Add toppings
Top the rice with the seared salmon, sliced avocado, and cubed cucumber.
6. Make the miso mayo dressing
Mix all dressing ingredients in a small bowl until smooth, then drizzle over the bowl.
7. Finish and serve
Garnish with sliced nori and sesame seeds. Serve immediately.
Miso Salmon Sushi Bowl
Ingredients
- 300 g salmon, cubed
- 1/2 tsp Salt
- 1 tsp Garlic powder
- 1/2 tsp Black pepper
- 2 tbsp Olive oil
- 1/2 Avocado, sliced
- 1/3 Cucumber, cubed
- 2 sheets nori
- Sesame seeds, for garnish
Miso dressing
- 1.5 tbsp Mayo
- 1/2 tbsp Miso
- 1/4 tbsp Sugar
- 1 tsp Rice vinegar
- 1 tbsp Olive oil
Instructions
- Season the salmon:Cube the salmon and season with salt, garlic powder, and black pepper. Toss to coat evenly.
- Heat the oil:Add olive oil to a pan over medium-low heat.
- Sear the salmon:Add the salmon cubes in a single layer and sear for 1–2 minutes per side until lightly golden and cooked through.
- Prepare the base:Add hot cooked rice to your serving bowl.
- Add toppings:Top the rice with the seared salmon, sliced avocado, and cubed cucumber.
- Make the miso mayo dressing:Mix all dressing ingredients in a small bowl until smooth, then drizzle over the bowl.
- Finish and serve:Garnish with sliced nori and sesame seeds. Serve immediately.