Seared spicy salmon bites drizzled with creamy sriracha mayo, served over fluffy jasmine rice and topped with fresh avocado and cucumber slices—this Spicy Salmon Sushi Bowl brings sushi-bar flavor straight to your home kitchen.

Why You’ll Love This Recipe

This sushi bowl is a perfect blend of heat, creaminess, and freshness. It captures all the beloved elements of a classic sushi roll—tender fish, seasoned rice, and crunchy vegetables—in an easy, deconstructed format. Whether you’re short on time or simply craving sushi without the rolling, this dish delivers big on flavor with minimal effort. It’s customizable, nutritious, and ideal for lunch or dinner.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the salmon:

• 2 salmon fillets, skin removed and cut into bite-sized pieces
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1 tsp rice vinegar
• 1 tbsp cornstarch
• 1 tbsp sesame seeds
• Salt & pepper to taste

For the spicy mayo:

• 1/4 cup mayonnaise
• 1 tbsp sriracha (adjust to spice preference)
• 1 tsp lime juice

For the bowl:

• 2 cups cooked jasmine rice or sushi rice
• 1 ripe avocado, sliced
• 1 cup thinly sliced cucumber
• 1 tbsp rice vinegar (for cucumbers)
• 1 tsp sesame seeds
• Chopped fresh chives or green onions
• Furikake or seaweed flakes (optional)

Directions

1. In a bowl, combine the salmon pieces with soy sauce, sesame oil, rice vinegar, salt, and pepper. Toss to coat, then sprinkle with cornstarch and sesame seeds.
2. Heat a skillet over medium-high heat. Sear the salmon pieces until golden and cooked through, about 2–3 minutes per side. Remove from heat and set aside.
3. In a small bowl, whisk together the mayonnaise, sriracha, and lime juice to create the spicy mayo.
4. In a separate bowl, toss the cucumber slices with rice vinegar and a pinch of salt.
5. Assemble the sushi bowls by placing cooked rice as the base. Top with seared salmon, cucumber slices, and avocado.
6. Drizzle generously with spicy mayo. Garnish with chopped chives, sesame seeds, and furikake or seaweed flakes if desired.
7. Serve immediately.

Servings and timing

This recipe makes 2 generous servings.
Prep time: 15 minutes
Cook time: 6–8 minutes
Total time: Approximately 25 minutes

Variations

• Protein Swap: Try shrimp, tofu, or even grilled chicken instead of salmon.
• Low-Carb Option: Substitute the rice with cauliflower rice for a lighter version.
• Extra Veggies: Add shredded carrots, edamame, or pickled radishes for more crunch and color.
• Gluten-Free: Use tamari instead of soy sauce.
• Spice Level: Increase or decrease the sriracha based on your heat tolerance.

Storage/Reheating

If you have leftovers, store each component separately in airtight containers in the refrigerator for up to 2 days.
Reheat only the rice and salmon before assembling, either in the microwave or on the stove.
Avoid reheating the avocado or cucumber—add them fresh when ready to serve.
The spicy mayo can be stored in a sealed container in the fridge for up to 3 days.

FAQs

What kind of salmon should I use for this recipe?

Use fresh, sushi-grade salmon if possible, but skinless fillets from a trusted source also work well. Avoid overly fatty cuts for best results.

Can I make this bowl ahead of time?

Yes, but for optimal texture and flavor, keep the rice, salmon, and toppings separate until ready to assemble.

Is this dish spicy?

It has a mild to moderate spice level from the sriracha mayo, which you can easily adjust to your preference.

Can I use brown rice instead of white rice?

Absolutely. Brown rice or even quinoa can be used as a healthier grain base.

What is furikake and where can I find it?

Furikake is a Japanese seasoning blend made with seaweed, sesame seeds, and dried fish. It’s available in most Asian grocery stores and online.

Can I bake the salmon instead of pan-searing it?

Yes, you can bake the salmon at 400°F (200°C) for about 10–12 minutes or until cooked through.

Is this recipe suitable for meal prep?

Yes, just store components separately and assemble just before eating to keep everything fresh.

How do I keep the avocado from browning?

Toss the avocado slices in a little lime juice or lemon juice to slow oxidation.

What’s the best rice for sushi bowls?

Sushi rice or jasmine rice work best due to their soft, sticky texture that holds toppings well.

Can I add a fried egg on top?

Certainly. A soft-boiled or fried egg adds extra richness and protein to the dish.

Conclusion

The Spicy Salmon Sushi Bowl is a deliciously simple way to enjoy sushi flavors at home, minus the rolling mat. With customizable toppings, a creamy spicy sauce, and tender seared salmon, it’s a versatile meal that works for quick weeknight dinners or impressive lunch bowls. Prepare it fresh, or meal-prep the components—either way, it’s bound to become a staple in your home kitchen.

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