Love sushi flavors but not the fuss of perfect rice, nori, and tight rolls? These bowls deliver the same gingery, savory, fresh satisfaction with simple, repeatable steps.

Tamari-glazed salmon caramelizes in minutes, a quick pan of sticky rice anchors the bowl, and a bright cucumber crunch wakes everything up.

Pile on avocado, scallions, and sesame, then finish with a drizzle of reserved sauce for a restaurant-feel weeknight dinner.

Why you'll crave this bowl

- Big flavor, small effort: One marinade doubles as a glaze (we’ll reserve some safely before adding fish).

- Texture harmony: Sticky rice + tender salmon + snappy cucumber + creamy avocado.

- Flexible pantry: Sushi rice is ideal, but short-grain white (or brown with extra water) works.

- Make-ahead friendly: The cucumber component and toppings hold well; cook rice and salmon fresh for best texture.

Ingredients (serves 4 generous bowls)

Salmon & Marinade

- 3 Tbsp tamari (or soy sauce; use gluten-free tamari if needed)

- 2 Tbsp toasted sesame oil

- 2 Tbsp rice vinegar

- 1 Tbsp fresh ginger, grated (~9 g)

- 2 cloves garlic, grated or finely minced

- 1 tsp maple syrup

- ½ tsp red pepper flakes (optional)

- 1½ lb salmon fillets, skin removed, cut into 1-inch cubes

Rice

- 1 cup dry sushi rice (sub short-grain white; use 1¼ cups water)

- 1¼ cups water

- 1 tsp rice vinegar

Crunchy element

- 1 batch gingery smashed cucumber salad OR

- 1 cup thinly sliced cucumber + 1 cup thinly sliced carrots

Toppings (choose your favorites)

- 1 large avocado, sliced or cubed

- 2 green onions, thinly sliced

- Sesame seeds

- Nori or seaweed snack sheets, crumbled

- Pickled ginger, wasabi (optional)

Directions

1. Marinate the salmon (5 min active, 20 min rest)

- Whisk tamari, sesame oil, rice vinegar, ginger, garlic, maple syrup, and red pepper flakes.

- Reserve 2–3 Tbsp for drizzling later.

- Add salmon to remaining marinade; toss. Cover and refrigerate ~20 min.

2. Cook the rice (15 min cook + 10 min steam)

- Rinse rice until water runs mostly clear.

- Combine rice, water, and rice vinegar in saucepan.

- Bring to simmer, reduce to low, cover, cook ~15 min. Steam off heat 10 min.

3. Make the crunchy element (10–12 min)

- For smashed cucumbers: prepare as usual.

- Simple version: Toss cucumber and carrots with rice vinegar, sesame oil, and salt; rest 5–10 min.

4. Sear the salmon (5–6 min)

- Heat skillet over medium-high.

- Remove salmon from marinade, cook in single layer, flipping occasionally until opaque and caramelized.

5. Assemble bowls (2–3 min)

- Divide rice among 4 bowls.

- Top with salmon, cucumber mix, avocado, scallions, sesame, and nori.

- Drizzle with reserved marinade. Add pickled ginger/wasabi if desired.

6. Serve & store

- Best fresh. Store components separately 1–2 days. Not freezer-friendly.

Smart tips & swaps

- Rice swaps: Short-grain brown rice works; increase water and cook per package.

- Extra sauce: Double marinade; reserve portion before adding fish.

- Pan tip: If salmon sticks, wait another 30–60 sec for natural release.

- Veg extras: Add edamame, radish, or snap peas.

Conclusion

Did you go classic with sushi rice or try short-grain brown? What toppings made your bowl sing—extra nori, sesame crunch, or a wasabi pop?

That's it: a roll-free salmon sushi bowl with sticky rice, glossy ginger-garlic salmon, and bright cucumber crunch—fast enough for Tuesday, special enough for guests.