The inspiration for these bowls are new obsession with Sunday Morning sushi rolls.
The rolls have salmon, cream cheese, and avocado… and the whole roll is breaded and deep fried.
So I breaded and deep fried little nuggets of cream cheese for the sushi bowls.
A drizzle of spicy mayo and ginger soy glaze and you are instantly transported to your favorite sushi place, but in the comfort of your own home 🙂
How to Make Smoked Salmon Sushi Bowls
You can buy smoked salmon from the store, or make your own Traeger Smoked Salmon (which I highly recommend).
And make your own Jasmine rice, or take a little shortcut with these microwavable Jasmine rice pouches.
Then really all that’s left to do is slicing an avocado and frying the cream cheese
I cut a block of cream cheese into 8 pieces, formed each into a little ball, and flattened each out slightly.
Then froze them for a few hours to prevent them from falling apart while frying.
Crack and egg in one bowl and beat with a fork.
Then put a cup of panko bread crumbs in another bowl.
Put enough vegetable oil in a saucepan over medium heat for a few minutes.
Once the oil reaches 350 degrees, dip a few of the frozen cream cheese bites into the egg and then coat with the panko bread crumbs.
Place them in the oil for a minute or two, flipping halfway through.
Remove them, place on paper towels, and repeat with the rest of the cream cheese bites.
Then you can assemble the Smoked Salmon Sushi Bowls 🙂
Place some rice in each bowl first.
Then top with the flaked smoked salmon, sliced avocado, and two of the fried cream cheese bites.
And add all the saucy yumminess and extra toppings such as spicy mayo, ginger soy glaze, sesame seeds, pickled ginger, and wasabi.
I also set out soy sauce, sriracha, and yum yum sauce for anyone who wanted a little extra sauciness.
We pretty much just mixed these together and each bite was a little unique.
Some bites had crunch from the panko, and some a little more creaminess from the cream cheese… all bites were phenomenal!
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Smoked Salmon Sushi Bowls
Smoked Salmon Sushi Bowls are like a Sunday Morning sushi roll served in a bowl with crispy fried cream cheese, smoked salmon, and avocado
- 1 8 oz block cream cheese
- vegetable oil (enough to fill a saucepan an inch deep)
- 1 egg
- 1 cup panko bread crumbs
- 6 cups cooked Jasmine rice
- 1 pound smoked salmon (store bought or link to recipe in post above)
- 1 large avocado sliced
- Optional toppings: spicy mayo, ginger soy glaze, pickled ginger, wasabi, soy sauce, sriracha, yum yum sauce, and/or sesame seeds
Cut the cream cheese into 8 pieces. Roll each into a ball and flatten slightly. Put them on a plate and into the freezer for a few hours.
Fill a saucepan an inch deep with vegetable oil and place over medium heat for a few minutes. Crack the egg in a bowl and beat with a fork. Put the panko in another bowl.
Once the oil reaches 350 degrees, dip a few of the frozen cream cheese bites into the egg and coat with the panko. Place in the oil for a minute or two, flipping halfway through. Remove and place on paper towels, repeat with remaining cream cheese bites.
Divide the cooked rice between 4 bowls. Top each with some smoked salmon, avocado slices, and two pieces of fried cream cheese.
Add toppings of choice such as spicy mayo, ginger soy glaze, pickled ginger, wasabi, soy sauce, sriracha, yum yum sauce, and/or sesame seeds.