Spicy Salmon Sushi Bowl Recipe
These spicy salmon sushi bowls are the perfect no-cook lunch or dinner recipe for summer! Fresh salmon is tossed in a spicy mayo sauce on top of seasoned sushi rice with cucumbers, edamame, avocado, and nori.
Prep Time: 30 minutes
Total Time: 30 minutes
Makes: 4 servings
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
Don’t want to eat raw salmon? Here’s how you can cook it for making sushi rice bowls:
- 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.
