Main MealsOne Pot Recipes04.29.2026

Salmon Sushi Bowl

Name: Salmon Sushi Bowl
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 50 g white rice, dry; 25 g red lentils, dry; 25 g quinoa, dry; 1 cup chickpeas; 1 cup sweetcorn, cooked; 1/2 cup edamame, cooked; 1/2 tsp garlic powder; 1/4 tsp salt; 1 can flaked salmon, drained; 1 tbsp soy sauce, divided; 1 tbsp sweet chili sauce; 1 mini cucumber, diced; 1/2 tbsp mayo; 1 tbsp plain greek yogurt; 1 tbsp water; 1 tsp sriracha; 1/2 tsp honey

Prep Time: 10 min

Total Time: 35 min

Serves 4

A protein-packed deconstructed sushi bowl with flaked salmon, a hearty grain-and-legume base, crisp cucumber, and creamy spicy mayo.

Ingredients

For the rice mix

50 g white rice (dry)

25 g red lentils (dry)

25 g quinoa (dry)

1 cup chickpeas

1 cup sweetcorn (cooked)

½ cup edamame (cooked)

½ tsp garlic powder

¼ tsp salt

For the salmon

1 can flaked salmon (drained)

1 tbsp soy sauce (divided)

1 tbsp sweet chili sauce

1 mini cucumber (diced)

For the sauce

½ tbsp mayo

1 tbsp plain greek yogurt

1 tbsp water

1 tsp sriracha

½ tsp honey

Instructions

Add dry grains, seasonings and 2 cups water to your rice cooker and turn it on.

Once cooked, mix in chickpeas, edamame, and sweetcorn.

Heat small pan over medium heat. Add small amount of oil, salmon, 1/2 tbsp soy sauce, and 1/2 tbsp sweet chili sauce. Mash salmon into flakes and mix.

After 2-3 minutes and the salmon is sufficiently hot, remove from heat and add cooked rice mix and remaining 1/2 tbsp of soy sauce. Stir to combine and transfer to your bowl.

Top with diced cucumber, spicy mayo sauce, sriracha (if you want it spicier), and everything but the bagel seasoning.

Eat as is or serve with roasted seaweed!