Introduction

This Spicy Salmon Sushi Bowl is a vibrant and satisfying meal that brings the flavors of sushi to a simple bowl. Packed with fresh salmon, creamy avocado, and a spicy mayo kick, it’s perfect for a quick lunch or casual dinner.

A white bowl filled with three main layers is shown on a white marbled surface. The bottom layer is white fluffy rice filling the bowl. On one side, there are thinly sliced cucumber pieces arranged neatly with a light green color and dark green edge, drizzled with a reddish-brown sauce. Next to the cucumber, there is neatly sliced avocado with a smooth green texture and sprinkled with white sesame seeds. In the center, vibrant orange cubes of raw salmon sit on the rice, topped with a sprinkle of black and white sesame seeds and thinly sliced green onions that add a fresh green color. The salmon is also drizzled with the same reddish-brown sauce seen on the cucumbers. The whole dish looks fresh and colorful. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup sushi rice
4 oz fresh cooked or smoked salmon, diced
2 tablespoons spicy mayo (mayonnaise mixed with sriracha)
1 avocado, sliced
1 cucumber, julienned or sliced
1 tablespoon sesame seeds
Soy sauce, for drizzling

Instructions

Step 1: Cook the sushi rice according to package instructions and let it cool slightly.
Step 2: Prepare the spicy mayo by mixing mayonnaise with sriracha to your preferred heat level.
Step 3: In a serving bowl, spread a layer of the cooked sushi rice as the base.
Step 4: Arrange the diced salmon, sliced avocado, and cucumber on top of the rice.
Step 5: Drizzle the spicy mayo over the bowl and sprinkle with sesame seeds.
Step 6: Finish with a splash of soy sauce to taste. Serve immediately.

Tips & Variations

Use fresh, sushi-grade salmon if possible for the best flavor and texture.
Add pickled ginger or radishes for extra tang and crunch.
Substitute sriracha with another hot sauce or chili paste to customize the spice level.
Try brown rice or quinoa for a different grain base with added nutrients.

Storage

Store leftover sushi bowls without avocado and spicy mayo in an airtight container in the refrigerator for up to 24 hours. Add fresh avocado and spicy mayo just before serving. Reheat the rice gently in the microwave but avoid reheating the toppings to preserve texture and flavor.

How to Serve

A white bowl filled with three main layers: the base is white sticky rice, topped with bright orange chunks of raw salmon pieces drizzled with a reddish-brown sauce and sprinkled with black and white sesame seeds; fresh green sliced cucumbers are arranged in a fan shape along one side, also drizzled with the same sauce; on the opposite side, creamy green avocado slices sprinkled with white sesame seeds complete the bowl, all placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use raw salmon for this sushi bowl?

Yes, if you use sushi-grade raw salmon, you can enjoy it safely. Make sure it is very fresh and handled properly to avoid any risk.

How spicy is the spicy mayo?

The heat level depends on how much sriracha you mix into the mayonnaise. Start with a teaspoon and adjust to taste for a mild to moderate spice kick.

Spicy Salmon Sushi Bowl Recipe

Print Recipe

★★★★★

4.6 from 143 reviews

This Spicy Salmon Sushi Bowl is a vibrant and flavorful dish combining fresh cooked or smoked salmon with sushi rice and a zesty spicy mayo. Topped with creamy avocado, crisp cucumber, and toasted sesame seeds, it offers a perfect balance of textures and flavors reminiscent of classic sushi, but in an easy-to-make bowl form ideal for a quick lunch or light dinner.

Author: Zane
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 1 serving 1x
Category: Main Course
Method: Stovetop
Cuisine: Japanese

Ingredients

Scale

Rice Base

1 cup sushi rice

Protein

4 oz fresh cooked or smoked salmon, diced

Toppings and Sauces

2 tablespoons spicy mayo (mayonnaise mixed with sriracha)
1 avocado, sliced
1 cucumber, julienned or sliced
1 tablespoon sesame seeds
Soy sauce, for drizzling

Instructions

Cook the sushi rice: Rinse the sushi rice under cold water until the water runs clear to remove excess starch. Cook the rice according to package instructions or with a rice cooker, usually about 1 cup rice to 1.25 cups water. Once cooked, allow it to cool slightly.
Prepare the spicy mayo: In a small bowl, mix mayonnaise and sriracha sauce until well combined, adjusting the heat to your preference.
Prepare the salmon: Dice the fresh cooked or smoked salmon into bite-sized pieces for easy eating.
Assemble the bowl: Place the cooked sushi rice as the base of the bowl. Arrange the diced salmon on top, followed by sliced avocado and julienned or sliced cucumber for freshness and crunch.
Add toppings and garnish: Drizzle the spicy mayo evenly over the bowl. Sprinkle with sesame seeds for a nutty flavor and a final touch of soy sauce to enhance the umami.
Serve immediately: Enjoy your spicy salmon sushi bowl fresh for best taste and texture.

Notes

For a healthier version, use low-fat mayonnaise or Greek yogurt to make the spicy mayo.
You can substitute smoked salmon with fresh sushi-grade raw salmon if preferred.
Feel free to add additional toppings like pickled ginger or seaweed strips for extra flavor.
Use gluten-free soy sauce if you need this dish to be gluten-free.
Make sure sushi rice is properly rinsed before cooking to avoid overly sticky rice.

Keywords: Spicy salmon sushi bowl, sushi bowl recipe, spicy mayo, salmon rice bowl, easy sushi bowl