top of page

Salmon and Tuna Sushi Bowl

Prep Time:

20 Minutes

Cook Time:

0 Minutes


2 Servings



About the Recipe

If you don't have the time of the inclination to prepare sushi rolls, here's a great way to enjoy some sashimi with minimum effort.


450g cooked Japanese rice

2 tbsp sushi vinegar

130g sashimi grade fresh salmon

130g sashimi grade fresh tuna

2 seafood sticks

3 small oba leaves (optional)

4 slices of cucumber

4 slices avocado


to make your sushi rice:

add the sushi vinegar to the cooked rice in a large bowl when the rice is still hot. using a spatula or large spoon, gently mix the vinegar into the rice using a slicing motion (you don't want to mash the rice)

set aside to cool

now to your sashimi:

carefully slice the salmon and tuna thinly into 6-8 slices each using your sharpest knife (even better, get your fishmonger to do this for you)

cut the seafood sticks in half diagonally and shred the oba leaves for a garnish

place 1/2 of the sushi rice in each serving bowl.  arrange half of the sliced salmon onto the rice, then lay 2 slices of avocado next to the salmon

add half of the sliced tuna next to the avocado, then 2 slices of cucumber

lastly place 2 pieces of seafood stick on the rice

top with the shredded oba in the centre

your sashimi poke bowl is ready : serve with soy sauce & wasabi and perhaps bowl of miso soup

bottom of page