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

2 cups sushi rice
2 ½ cups water
3 tablespoons rice vinegar
1 tablespoon sugar
1 teaspoon salt
1 pound fresh salmon, sushi-grade
½ cup mayonnaise
2–3 tablespoons sriracha (adjust to taste)
1 tablespoon soy sauce
1 teaspoon sesame oil
1 avocado, sliced
1 cup cucumber, diced
1 cup carrots, shredded
1 cup edamame (shelled)
2 green onions, sliced
1 tablespoon sesame seeds
2 nori sheets, cut into strips

Cook Mode Prevent your screen from going dark

Instructions

Rinse the sushi rice under cold water until the water runs clear.
Cook the rice according to package instructions.
In a small bowl, combine rice vinegar, sugar, and salt. Stir until dissolved, then fold into the warm rice. Let cool slightly.
Cut the sushi-grade salmon into small bite-sized cubes.
In a separate bowl, mix mayonnaise, sriracha, soy sauce, and sesame oil.
Gently toss the salmon cubes in the spicy sauce until evenly coated.
Divide the seasoned rice evenly among four bowls.
Top each bowl with the spicy salmon mixture.
Arrange avocado, cucumber, carrots, edamame, and green onions around the bowl.
Sprinkle with sesame seeds and garnish with nori strips.
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.