Sushi rice needs exactly 1:1.2 water ratio and 10-minute steam rest—most home cooks skip the resting step.
Summer Salmon & Mango Sushi Bowls
Dive into the vibrant flavors of our Summer Salmon & Mango Sushi Bowls, a delightful twist on traditional sushi that's perfect for any meal! Featuring succulent salmon, juicy mango, and a zesty drizzle of soy sauce, these bowls are not only visually stunning but also incredibly easy to whip up. Whether it's lunch or dinner, this dish is sure to impress your taste buds and brighten your table!
Prep
15
min
Cook
20
min
Serves
4
people
Level
intermediate
The Story
This bastardized sushi bowl proves that California's 1960s surfer-chef revolution completely rewrote Japanese cuisine rules—traditional sushi masters would have a proper meltdown seeing cooked salmon drowning in honey-soy marinade, but Hawaiian poke joints grabbed this concept, tossed it with California avocado obsession, and created the ultimate East-meets-West-meets-beach-bum bowl that's now conquering Instagram feeds from Tokyo to Timbuktu.
Regional Twist
In Okinawa's Naha district, they replace the mango with local dragon fruit and swap regular sesame seeds for white Okinawan sesame, creating a more subtle sweetness that lets the salmon's natural richness dominate the bowl.
📝 Ingredients
Shopping List
- ¼ cup (59 ml) cilantro
- 2 cucumbers cucumbers
- 1 large ripe avocado
- 1 large ripe mango
- 500 g salmon
- 3 Tbsp (44 ml) toasted black sesame seeds
Pantry Items
Amounts also listed in instructions below
- fresh grated ginger (to taste)
- garlic (to taste)
- honey (to taste)
- kewpie mayo (to taste)
- 1 cup (185 g) rice
- rice wine vinegar (to taste)
- sesame oil (to taste)
- soy sauce (to taste)
👨🍳 Instructions
- 1
In a large bowl, place salmon, ginger, garlic, soy sauce, rice vinegar, sesame oil, and honey and mix. Set aside.
- 2
Cook rice according to package instructions.
- 3
Cook marinated salmon in a frying pan until done.
- 4
In a large serving bowl, combine rice, salmon, mango, avocado, cucumber, coriander, and sesame seeds. Toss to combine.
- 5
Serve with Kewpie mayo and enjoy!
💡 Pro Tips
- ✓Marinate the salmon for exactly 15-20 minutes - longer causes the acid to denature proteins too much, creating a mushy texture instead of firm cubes.timing15-20 minutes
- ✓Cook salmon to an internal temperature of 125°F for medium-rare doneness, as it will continue cooking from residual heat and reach 130°F while resting.technique125°F internal
- ✓Use short-grain sushi rice with a 1:1.2 rice-to-water ratio and season with 3 Tbsp rice vinegar per cup of cooked rice while still warm for proper absorption.ingredient1:1.2 ratio, 3 Tbsp per cup
- ✓Dice avocado just before serving and toss with a small amount of the leftover marinade to prevent oxidation browning for up to 2 hours.timing2 hours maximum
- ✓Heat your pan to medium-high (around 375°F) before adding salmon to achieve proper Maillard browning without overcooking the interior.equipment375°F pan temperature
Share this recipe
Prep
15
min
Cook
20
min
Serves
4
people
Level
intermediate
Share this recipe
Sushi rice needs exactly 1:1.2 water ratio and 10-minute steam rest—most home cooks skip the resting step.
Summer Salmon & Mango Sushi Bowls
Dive into the vibrant flavors of our Summer Salmon & Mango Sushi Bowls, a delightful twist on traditional sushi that's perfect for any meal! Featuring succulent salmon, juicy mango, and a zesty drizzle of soy sauce, these bowls are not only visually stunning but also incredibly easy to whip up. Whether it's lunch or dinner, this dish is sure to impress your taste buds and brighten your table!
The Story
This bastardized sushi bowl proves that California's 1960s surfer-chef revolution completely rewrote Japanese cuisine rules—traditional sushi masters would have a proper meltdown seeing cooked salmon drowning in honey-soy marinade, but Hawaiian poke joints grabbed this concept, tossed it with California avocado obsession, and created the ultimate East-meets-West-meets-beach-bum bowl that's now conquering Instagram feeds from Tokyo to Timbuktu.
Regional Twist
In Okinawa's Naha district, they replace the mango with local dragon fruit and swap regular sesame seeds for white Okinawan sesame, creating a more subtle sweetness that lets the salmon's natural richness dominate the bowl.
📝 Ingredients
Shopping List
- ¼ cup (59 ml) cilantro
- 2 cucumbers cucumbers
- 1 large ripe avocado
- 1 large ripe mango
- 500 g salmon
- 3 Tbsp (44 ml) toasted black sesame seeds
Pantry Items
Amounts also listed in instructions below
- fresh grated ginger (to taste)
- garlic (to taste)
- honey (to taste)
- kewpie mayo (to taste)
- 1 cup (185 g) rice
- rice wine vinegar (to taste)
- sesame oil (to taste)
- soy sauce (to taste)
👨🍳 Instructions
- 1
In a large bowl, place salmon, ginger, garlic, soy sauce, rice vinegar, sesame oil, and honey and mix. Set aside.
- 2
Cook rice according to package instructions.
- 3
Cook marinated salmon in a frying pan until done.
- 4
In a large serving bowl, combine rice, salmon, mango, avocado, cucumber, coriander, and sesame seeds. Toss to combine.
- 5
Serve with Kewpie mayo and enjoy!
💡 Pro Tips
- ✓Marinate the salmon for exactly 15-20 minutes - longer causes the acid to denature proteins too much, creating a mushy texture instead of firm cubes.timing15-20 minutes
- ✓Cook salmon to an internal temperature of 125°F for medium-rare doneness, as it will continue cooking from residual heat and reach 130°F while resting.technique125°F internal
- ✓Use short-grain sushi rice with a 1:1.2 rice-to-water ratio and season with 3 Tbsp rice vinegar per cup of cooked rice while still warm for proper absorption.ingredient1:1.2 ratio, 3 Tbsp per cup
- ✓Dice avocado just before serving and toss with a small amount of the leftover marinade to prevent oxidation browning for up to 2 hours.timing2 hours maximum
- ✓Heat your pan to medium-high (around 375°F) before adding salmon to achieve proper Maillard browning without overcooking the interior.equipment375°F pan temperature