Honey Soy Salmon Sushi Bowls

All the flavour of your favourite salmon sushi roll, in the comfort of your own home. I like to think of these super easy, healthy salmon sushi bowls as a deconstructed version of my favourite sushi order. They’re quick too - you can cook the rice and the salmon at the same time, then prep your toppings while they’re cooking to save time.


Based on 4 servings, adjust as needed.

Step 1

Heat your oven to 200°C fan. Place the rice into a small saucepan you have a lid for, along with a large pinch of salt and 1½ cups of water (if cooking 4 portions). Set the pan over medium heat. Once the top of the water looks a little foamy, pop a lid on (or use a plate or wooden board if you don’t have one) and turn the heat to low. Leave it undisturbed for 12 minutes. At this point, the water should be all absorbed. Remove the pot from the heat and let it sit for another 10 minutes.

Step 2

Once your rice is on, mix the soy sauce, the juice of one lime (if cooking for 4) and honey in a small bowl. Arrange the salmon fillets in a small lined oven tray or baking dish. Spoon the marinade all over the salmon pieces, then turn to coat them evenly. Transfer to the oven and bake for 10 minutes. Once cooked, the salmon should look pale pink and flake easily with a fork.

Step 3

While the salmon cooks, prep the rest of your toppings. Slice the avocado in half and remove the stone, scoop the flesh out with a spoon and cut it into slices. Add a generous squeeze of lime, a pinch of salt and 2/3rds of the torn coriander leaves to the bowl with the avocado. Use a knife to slice through the avocado flesh in the bowl, cutting it up into small pieces as you go. Taste, then season with a little more salt if it needs it.

Step 4

Slice the cucumber lengthways, then scoop out the seeds with a teaspoon and discard them. Cut the cucumber into small pieces, then pop into a bowl. Add a pinch of salt. Mix to combine, then set aside.

Step 5

Divide the cooked rice between bowls, then top each bowl with a salmon fillet, drizzling over any remaining marinade from your oven dish. Add a dollop of the smashed avocado, spoon over the cucumber, then top with a drizzle of sweet chilli sauce. Finish with the remaining coriander leaves and serve with the nori sheets on the side (if you’re using them).

  • Ingredients
  • Based on 4 servings
  • 4 Nori Sheets 1x Yutaka Sushi Nori Roasted Seaweed Sheets x5 11g
  • 3 tbsp Soy Sauce 1x Sainsbury's Light Soy Sauce 150ml
  • 2 Limes 2x Sainsbury's Limes
  • 1 tbsp Honey 1x Sainsbury's Runny Honey 340g
  • 4 Salmon Fillets, skin on 2x Sainsbury's Skin on ASC Scottish Salmon Fillets x2 240g
  • 1 Cucumber, deseeded 1x Sainsbury's Whole Cucumber
  • 1 Avocado 1x By Sainsbury’s Large Ripe & Ready Avocado
  • 1 tbsp Coriander, leaves picked 1x Sainsbury's Fresh Packed Bunch Coriander 30g
  • 3 tbsp Sweet Chilli Sauce 1x Blue Dragon Original Thai Sweet Chilli Sauce 380g
  • 250g Long Grain White Rice 1x Sainsbury's Easy Cook Long Grain White Rice 500g
  • Maldon salt, to taste 1x Maldon Sea Salt Flakes 250g
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