All the flavors of sushi in a bowl, without rolling and without practice, ready in 25 minutes. The properly seasoned sushi rice is not a detail, but the foundation. Only the mixture of rice vinegar, sugar and salt turns cooked rice into real sushi rice. Fresh, high-protein and ideal for meal prep.
Why this works
The rice seasoning is not just for flavor, but preservation with a side effect. Vinegar lowers the pH value, while sugar and salt bind free water. Both together made rice historically shelf-stable and ensure today that the grains shine and stick together without becoming mushy. The seasoning is stirred into still hot rice, because only then does the starch absorb the liquid instead of leaving it pooling at the bottom.
Step-by-step instructions
- 1
Wash and cook the rice
Wash the sushi rice in a bowl with cold water and stir it with your hand. Pour off the milky water and repeat this four to five times until it remains almost clear. This procedure seems annoying, but it removes the excess surface starch, without which the rice becomes mushy instead of shiny. Then cook it according to the package instructions.
- 2
Season the rice
Briefly heat the rice vinegar, sugar and salt until everything has dissolved, and let the mixture cool. Place the finished rice in a wide bowl, pour the vinegar mixture over it and fold it in with a spatula using cutting motions instead of stirring. Fan some air over it while doing this, so the rice becomes shiny and remains grainy.
- 3
Prepare the salmon
Pat the salmon fillet dry, remove any remaining bones with tweezers and cut it into even cubes of about 2 cm with a very sharp knife. Work quickly and refrigerate the salmon again until serving, because raw fish should be at room temperature for as short a time as possible.
- 4
Mix the sauce
Mix the mayonnaise, Sriracha and lime juice into a smooth, light pink cream. Taste it and adjust the heat to your liking. If it is too thick to drizzle, stir in a teaspoon of water, then it can be distributed more beautifully.
- 5
Assemble the bowl
Distribute the lukewarm rice between two bowls and arrange the salmon, avocado, cucumber and edamame in separate sections on top instead of mixing everything. Drizzle the Sriracha mayo and some soy sauce over it and sprinkle sesame seeds, scallions and nori strips on top. Serve immediately.
Our best tips
- Raw salmon must explicitly be sashimi-grade. Ask for it at the fish counter or use previously frozen salmon.
- The rice should be lukewarm when serving, not hot and not cold. Hot rice slightly cooks the salmon, while cold rice tastes hard.
- For meal prep, briefly marinate the salmon in soy sauce or use cooked salmon, then the bowl will keep for two days in the refrigerator.
Tasty variations
With fried salmon
Toss the salmon cubes in teriyaki sauce and sear them over high heat for three minutes, ideal for anyone who avoids raw fish.
Vegan
Use marinated watermelon cubes or fried tofu instead of salmon, plus extra avocado.
Nutrition facts
| Calories | 1019 kcal |
|---|---|
| Protein | 43 g |
| Carbohydrates | 96 g |
| – of which sugar | 12 g |
| Fat | 49 g |
| Fiber | 11 g |
Where the 1,019 kcal come from
per serving
Calculated from the ingredients – how we do it
We add up reference values for every ingredient and divide by the number of servings. These assumptions are baked in:
- Reference values per 100 g – for the raw ingredient, exactly as listed.
- Tinned goods count at drained weight, bone-in meat at purchase weight: you eat about 70 per cent of a chicken thigh and leave the rest.
- Water evaporates as you cook. The energy stays in the pot, the weight does not – so the figure is per serving, not per 100 g of finished dish.
- Anything listed without a quantity – “salt and pepper” – is not counted.
A guide value, not a lab measurement: no two onions weigh the same, and fat content varies from pack to pack.
Frequently asked questions
How do I recognize sashimi-grade?
It is not a protected term, but an assurance from the vendor. Ask specifically if the fish is suitable for raw consumption, and prepare it on the same day.
Can I use regular rice?
Short-grain rice is important because it holds together due to its starch. Long-grain rice like basmati remains too loose and results in a different texture.
How long does the bowl keep?
With raw fish you should eat it immediately. With cooked salmon or tofu it will keep covered for two days in the refrigerator.
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