Why You’ll Love This Recipe
This sushi bowl is quick, customizable, and packed with vibrant flavors. You get the rich, buttery taste of salmon paired with a spicy, creamy sauce, balanced by fluffy rice and crisp vegetables. It’s perfect for busy weeknights, meal prep, or when you’re craving sushi at home without the extra effort. You can easily adjust the spice level and toppings to suit your taste, making it a versatile and satisfying meal.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
sushi rice
water
rice vinegar
sugar
salt
fresh salmon, sushi-grade
mayonnaise
sriracha
soy sauce
sesame oil
avocado, sliced
cucumber, diced
carrots, shredded
edamame
green onions, sliced
sesame seeds
nori sheets, cut into strips
Directions
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Rinse the sushi rice under cold water until the water runs clear. Cook according to package instructions.
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In a small bowl, mix rice vinegar, sugar, and salt. Stir into the warm cooked rice and let it cool slightly.
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Cut the sushi-grade salmon into small cubes.
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In a separate bowl, combine mayonnaise, sriracha, soy sauce, and a small drizzle of sesame oil. Toss the salmon gently in the sauce until evenly coated.
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Divide the seasoned rice into serving bowls.
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Top with the spicy salmon mixture.
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Arrange avocado, cucumber, carrots, edamame, and green onions around the bowl.
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Sprinkle with sesame seeds and add nori strips on top.
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Serve immediately and enjoy.
Servings and timing
Servings: 4 bowls
Preparation time: 20 minutes
Cooking time: 20 minutes
Total time: 40 minutes
Variations
For a baked version, mix the salmon with the spicy sauce and bake at 400°F for about 10–12 minutes before adding it to the bowl. Swap salmon for cooked shrimp, tuna, or even tofu for a different protein option. Add pickled ginger, spicy mayo drizzle, or a soft-boiled egg for extra flavor. You can also use brown rice or cauliflower rice as a base for a lighter option.
Storage/Reheating
Store leftover components separately in airtight containers in the refrigerator for up to 2 days. If using raw salmon, consume as soon as possible for best freshness. The rice can be gently reheated in the microwave with a damp paper towel to restore moisture. Assemble the bowl just before serving to maintain texture and quality.
FAQs
Can I use regular salmon instead of sushi-grade?
If you plan to serve the salmon raw, it should be labeled sushi-grade. Otherwise, cook the salmon fully before adding it to the bowl.
How spicy is this dish?
The spice level depends on the amount of sriracha used. You can easily adjust it to make it milder or hotter.
Can I meal prep this recipe?
Yes, prepare the rice and chop the vegetables ahead of time. Store everything separately and assemble when ready to eat.
What can I use instead of mayonnaise?
Greek yogurt can be used as a lighter alternative, though it will slightly change the flavor.
Can I make this gluten-free?
Use gluten-free soy sauce or tamari to make the bowl gluten-free.
Is this recipe served warm or cold?
The rice is typically slightly warm or room temperature, while the toppings are fresh and cool.
Can I add fruit to the bowl?
Yes, mango or pineapple can add a sweet contrast to the spicy salmon.
How do I know if salmon is sushi-grade?
Look for labeling from a trusted fish market or ask your fishmonger directly to ensure it’s safe for raw consumption.
Can I use leftover cooked salmon?
Absolutely. Flake the cooked salmon and mix it with the spicy sauce before adding to the bowl.
What type of rice works best?
Short-grain sushi rice is ideal because of its sticky texture, which mimics traditional sushi.
Conclusion
Spicy Salmon Sushi Bowl is a vibrant, satisfying dish that brings all the flavors of your favorite sushi roll into an easy-to-make bowl. With its creamy, spicy salmon, seasoned rice, and fresh toppings, it’s a meal that feels special yet approachable. Perfect for customizing and sharing, this recipe is sure to become a regular favorite in your kitchen.
Spicy Salmon Sushi Bowl
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 4 bowls
- Category: Main Course
- Method: Stovetop
- Cuisine: Japanese-Inspired
Description
Spicy Salmon Sushi Bowl is a fresh and flavorful deconstructed sushi recipe made with sushi-grade salmon tossed in a creamy sriracha sauce, served over seasoned sushi rice, and topped with crisp vegetables and nori. This easy spicy salmon sushi bowl delivers all the classic sushi flavors without rolling, making it perfect for weeknight dinners, meal prep, or homemade sushi cravings.
Ingredients
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2 cups sushi rice
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2 ½ cups water
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3 tablespoons rice vinegar
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1 tablespoon sugar
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1 teaspoon salt
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1 pound fresh salmon, sushi-grade
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½ cup mayonnaise
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2–3 tablespoons sriracha (adjust to taste)
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1 tablespoon soy sauce
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1 teaspoon sesame oil
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1 avocado, sliced
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1 cup cucumber, diced
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1 cup carrots, shredded
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1 cup edamame (shelled)
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2 green onions, sliced
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1 tablespoon sesame seeds
- 2 nori sheets, cut into strips
Instructions
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Rinse the sushi rice under cold water until the water runs clear.
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Cook the rice according to package instructions.
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In a small bowl, combine rice vinegar, sugar, and salt. Stir until dissolved, then fold into the warm rice. Let cool slightly.
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Cut the sushi-grade salmon into small bite-sized cubes.
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In a separate bowl, mix mayonnaise, sriracha, soy sauce, and sesame oil.
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Gently toss the salmon cubes in the spicy sauce until evenly coated.
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Divide the seasoned rice evenly among four bowls.
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Top each bowl with the spicy salmon mixture.
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Arrange avocado, cucumber, carrots, edamame, and green onions around the bowl.
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Sprinkle with sesame seeds and garnish with nori strips.
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Serve immediately and enjoy.
Notes
If using raw salmon, ensure it is labeled sushi-grade from a trusted source.Adjust sriracha to control the spice level.For a baked version, bake sauced salmon at 400°F (200°C) for 10–12 minutes before assembling.Brown rice or cauliflower rice can be substituted for a lighter variation.Assemble just before serving for best texture and freshness.
