Shredded salmon served over a bowl of rice and greens make up this salmon sushi bowl. It’s both tasty and easy to take on the go!

Cook Time: 8 minutes

Servings: 4


  • 1/4 cup plus 1 tablespoon canola oil, divided
  • 1 pound skinless salmon fillets
  • 2 teaspoons seasoned rice vinegar
  • 1/2 teaspoon sesame oil
  • 1/2 teaspoon salt
  • 1 cup warm cooked brown rice
  • 2 tablespoons black sesame seeds
  • 1 tablespoon reduced-sodium soy sauce
  • 8 cups prewashed mixed greens (including baby spinach)
  • 1 small pitted avocado, cut into 1/2-inch cubes (optional)
  • Juice of 1 orange
  • 4 seaweed sheets, cut with scissors into 1/2-inch squares


  • In a saute pan over medium heat, warm 1 tablespoon of the canola oil. Add the salmon and cook for 4 minutes. Flip the salmon over and cook for an additional 4 minutes. Transfer the salmon to a bowl and gently shred into 1-inch pieces.
  • In a jar or small bowl, combine the remaining 1/4 cup canola oil with the vinegar, sesame oil and salt. Cover and shake the jar to mix the salad dressing or whisk it together.
  • In a large bowl, stir together the cooked rice, sesame seeds and soy sauce. Add the mixed greens, avocado and salmon.
  • Drizzle with salad dressing and a squeeze of the orange, and sprinkle with seaweed pieces.

Recipe courtesy of What’s Cooking? USDA Mixing Bowl.

Nutrition Facts

4 servings

Amount per serving



% DV*
Total Fat 36g
Saturated Fat 4g
Trans Fat 
Cholesterol 61mg
Sodium 403mg
Total Carbs 25g
Dietary Fiber 8g
Sugars 5g
Added Sugars 0g
Protein 32g
Vitamin D 13mcg
Calcium 133mg
Iron 4mg
Potassium 1072mg

*Percent Daily Values are included where available. They are based on a 2,000
calorie diet. Your daily value may be higher or lower depending on your calorie needs.