These Salmon Sushi Bowls are a quick and easy recipe for summer! They’ve got all the flavors of your favorite salmon sushi roll in bowl form. There’s fresh, raw salmon in a spicy Japanese mayo sauce over steamed rice with cucumbers, avocado, edamame, and nori sheets.
It’s a light and fresh no-cook dinner recipe that will have you feeling sated without feeling heavy. The best part? You can have this dinner prepped and on the table in less than 30 minutes!
Table of contents
Your Favorite Salmon Roll, in Bowl Form!
When creating this recipe, I drew inspiration from the flavors in a classic salmon sushi roll. Serving it in deconstructed bowl form makes everything so easy!
My best tip: invest in a rice cooker! It’s going to make your life so much better, and it makes assembling these sushi bowls even faster.
Customize these bowls however you like by using your favorite veggies, or you can go so far as to use a different sushi-grade fish entirely.
My Top Tips for Working with Raw Salmon
Here are all my tips for working with raw fish to ensure safety in eating salmon raw:
- Always choose “sushi grade.” The term ‘sushi-grade’ is actually a bit of a misleading phrase since there is no governing body that regulates the quality of fish. The FDA recommends that fish being consumed raw should be frozen for a period of time to kill any potential parasites in the fish. Sushi-grade salmon is usually frozen for long enough in cold temperatures to make it safe to eat. As with any food consumed raw (including tartare, carpaccio, and ceviche), you’re assuming some level of risk.
- Keep your station clean. This is probably the most important step! Keeping your cutting board, knife, and other tools clean prevents the spread of any kind of bacteria.
- Use the right cutting board. When working with meat or raw fish, you never want to use a wooden cutting board. Wood is porous and can absorb odors and bacteria. Opt for a composite plastic cutting board like this one.
- Keep your fish cold. If you’re buying frozen fish, defrost it in the fridge and only pull it out right before serving. Working with raw seafood at room temperature can be unsafe, so keep everything cold.
Don’t want to use raw salmon in your sushi bowls? I’ve given instructions in the recipe card below on the best method for cooking the salmon for these bowls.
Grab These Kitchen Tools
- Sharp Knife
- Cutting Board
- Rice Cooker (optional, but so helpful)
You’ll Need These Basic Ingredients
- Salmon. I opted for frozen Ora King salmon from Central Market and it was absolutely perfect. See my notes above on how to properly select and handle the raw salmon.
- Kewpie. Japanese mayo is 100% the play here.
- Sriracha. The “spicy” part of spicy salmon!
- Ginger. Freshly grated ginger is my secret ingredient in spicy mayo.
- Soy. A bit of soy sauce for seasoning the salmon.
- Sesame oil. Just a touch of sesame oil gives the salmon so much flavor!
- Sushi rice. Steamed short grain sushi rice seasoned with a bit of rice wine vinegar, sugar, and salt makes the perfect base for the bowl.
- Veggies. Cucumbers, avocado, edamame, and green onion are my favorites, but you can use all your favorite veggies.
- Nori. You can use nori sheets cut down into strips to top the bowl, or small nori sheets for piling the salmon, rice, and veggies on.
Assembling the Salmon Sushi Bowls in 4 Easy Steps
- Rinse, steam, and flavor the rice. Sushi rice should always be rinsed with cold water until the water runs clear. This removes a lot of the excess starch that would otherwise make the rice clump together. After steaming, toss the warm rice with a sweetened rice vinegar mixture for maximum sushi-inspired flavor!
- Make the spicy mayo. Japanese Kewpie mayo is doctored up with a little sriracha, soy sauce, and sesame oil.
- Spice up the salmon. Add the cubed, sushi-grade raw salmon to the spicy mayo and toss with sliced green onions.
- Assemble your sushi bowls. I love topping my salmon bowl with sliced cucumbers, avocado, steamed edamame, nori sheets, and some green onions. Mix and match toppings however you like.
How Long Will Leftovers Last?
There are a few components of these spicy salmon sushi bowls that are safe to keep for a couple of days.
You can keep the sushi rice for 1-2 days, just re-warm slightly in the microwave covered with a damp towel. You can store the veggies for the same amount of time.
I don’t usually like to keep raw fish, so I only make as much as I know I’ll eat that day. If you’ve already tossed the salmon with the spicy mayo, you can keep it for up to 24 hours in an airtight container in the fridge.
More Bowl Recipes Using Salmon
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Spicy Salmon Sushi Bowl Recipe
Ingredients
Spicy Salmon
- 1 lb fresh sushi-grade salmon, diced small (see notes above)
- 3 tablespoons kewpie Japanese mayonnaise
- 1-2 tablespoons sriracha, to taste
- 2 teaspoons freshly grated ginger
- 1 teaspoon soy sauce
- 1 teaspoon sesame oil
- 2 tablespoons thinly sliced green onion (tops only)
Sushi Rice
- 1 1/2 cups sushi rice
- 1/4 cup rice wine vinegar
- 2 teaspoons sugar
- 1 teaspoon kosher salt
Sushi Bowls
- 1 cup steamed edamame
- 1 avocado sliced
- 2 baby cucumbers, sliced
- nori sheets
Instructions
- Make the rice: Place the sushi rice in a mesh strainer and rinse with cold water until the water runs clear. Steam the rice according to your rice cooker's instructions.
- While the rice cooks, warm the vinegar in a small bowl in the microwave. Stir in the sugar and salt until dissolved.
- Once the rice is done steaming, fold the vinegar mixture into the rice with a rice paddle. Let the rice cool to room temperature.
- Prep the salmon: Whisk together the ingredients for the spicy mayo and toss the salmon and green onions in the mayo sauce.
- Assemble the bowls: Top the sushi rice with the spicy salmon and add the sliced avocado, cucumber, steamed edamame, and top with nori and green onions.
Notes
- Cut the salmon into 4 small filets.
- In a small bowl, whisk together 4 tablespoons of soy sauce, 1 tablespoon of honey, 1 teaspoon freshly grated ginger, and 2 garlic cloves finely minced.
- Heat 1 tablespoon of oil in a skillet and add the salmon. Cook for 2-3 minutes until browned and then flip. Add the sauce to the skillet and lower the heat. Cook for 1-2 more minutes, tossing the salmon in the sauce.
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