Quick sushi bowl

Serve this quick and easy sushi bowl when you’re short on time midweek. It contains a tasty mix of salmon, sushi rice, carrot, radish and pickled red cabbage

  • Prep:15 mins
    Cook:10 mins
    plus standing
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 498
  • fat 11g
  • saturates 2g
  • carbs 70g
  • sugars 13g
  • fibre 4g
  • protein 27g
  • salt 2.3g


  • 150g sushi rice
  • pinch sugar
  • 1 tbsp rice vinegar
  • 2 cooked salmon fillets (we used teriyaki marinated)
  • 1 large carrot, cut into ribbons
  • 4 tbsp pickled red cabbage
  • handful radishes, sliced
  • thumb-sized piece ginger, finely sliced
  • ¼ cucumber, halved longways and sliced
  • 1 tbsp soy sauce
  • 1 tsp sesame seeds (optional)


  1. Cook the sushi rice following pack instructions. When cooked, sprinkle over the sugar and vinegar, cover and set aside for 5 mins.

  2. Divide the rice between two bowls and arrange the other ingredients on top, then drizzle with the soy sauce and sesame seeds, if using.

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