Salmon Sushi Rice Bowl for Kids (and adults!)

a bowl of salmon lox, seaweed, cucumber and white rice

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Salmon sushi rice bowls bowls are an easy, healthy dinner made from fresh salmon or store-bought lox plus avocado, cucumber and seaweed. Each bowl can be customized so that both kids and adults can eat what they like best. 

Sushi rice bowls taste better with cold or room temperature rice, so make sure to give the rice at least 15 minutes to cool before dinner.


Units Scale
  • 4 to 6 cups cooked rice, cooled to room temperature (any variety of white or brown rice)
  • 8 to 12 ounces lox or smoked salmon OR 1 1/2 pounds cooked salmon (cooking instructions below)
  • 2 avocados, sliced or cut into small chunks
  • 1 cucumber, sliced or chopped
  • Seaweed snacks OR whole sheets of toasted nori cut into pieces

These bowls don't necessarily need sauce or garnishes, but you can add more flavor by also serving soy sauce, coconut aminos, teriyaki sauce, roasted sesame seeds and/or furikake. 




1. It's simple - Just set the prepared ingredients out, and let everyone make their own sushi bowls (cooked rice, lox or cooked salmon, chopped avocado and cucumber, seaweed snacks or sheets of dried nori)

Fresh Salmon Cooking Instructions

  1. Heat oven to 375 F
  2. Place a large piece of foil on a baking sheet. Set the raw salmon on the foil.
  3. Drizzle olive oil or melted butter over the salmon (about 1 tablespoon for every 1 pound of salmon). Lightly season the salmon with salt.
  4. Fold the sides of the foil up and over the salmon and seal the edges to create a closed packet.
  5. Bake until the salmon easily flakes apart with a fork and is cooked through, about 12 to 15 minutes. 



1 cup of uncooked rice will make 2 to 3 cups of cooked rice.