Philadelphia Bowl: Easy Sushi Bowl Recipe for the Win

I used to think that the mixture of fish and cheese was very strange. Ordering a Philadelphia roll at a sushi restaurant just seemed like a really weird combo to me. But then I actually tried it and my mind was blown. It’s actually really good. And while I am not about to start making sushi at home, I could definitely adapt those flavors into a Philadelphia bowl style meal. The best part about this is that there is very little cooking involved. Once you get the rice going, you can get everything together and the meal will be ready by time the rice is done. Or, you could add my easy spicy edamame for a complete meal!

Philadelphia Bowl

Serves 2, but easily doubled

Ingredients: 

1 cup of rice

4 ounces of smoked salmon

1 avocado

4 Persian cucumbers

5 grams nori (I used a little seaweed snack pack)

2 tablespoons cream cheese, divided

2 tablespoons rice vinegar, divided

Sriracha drizzle, a bit of chopped scallion, and everything bagel season to garnish

Instructions: 

1. Cook rice sushi style by bringing 2 cups of water and 1 tablespoon of rice vinegar to a boil. Add rice and reduce heat to low. I accidentally blew my rice cooker up, but this would be a great time to use one.
2. Meanwhile, slice the cucumbers and allow to marinate in the remaining tablespoon of rice vinegar.
3. Scoop out avocado half by half and cut length wise as a filet. 
4. Once rice is done, divide it between bowls and top with everything bagel seasoning. Arrange the rest of the ingredients on top of the rice, drizzle with sriracha and scallions.

If you like this salmon bowl recipe, be sure to try my California caprese bowl with roasted salmon. Or, if you are fan smoked salmon, try my smoked salmon and strawberry summer roll.