Spicy Salmon Sushi Bowl Recipe
All the flavors of a spicy salmon roll — deconstructed into a bowl you can have on the table in 10 minutes flat.
I make this spicy salmon sushi bowl on repeat, and I’m not even a little sorry about it. Sushi-grade salmon marinated in soy sauce, sesame oil, sriracha, and hot honey, piled over rice with avocado, cucumber, and purple cabbage, and finished with a drizzle of spicy mayo. It tastes EXACTLY like something you’d order at a sushi restaurant and pay $22 for. I’ve made this so many times I could do it in my sleep, and it never gets old.
A spicy salmon sushi bowl is a deconstructed spicy salmon roll served in bowl form. It’s raw (or seared) salmon tossed in a spicy marinade, layered over seasoned rice with fresh veggies and a creamy spicy mayo on top. Ready in 10 minutes, no rolling required.
If you love quick high-protein dinners, you might also love my Viral TikTok Salmon Rice Bowl With Seaweed, my Easy Creamy Coconut Shrimp Recipe, or my Big Mac Salad Bowl.
Ingredients You’ll Need
(Full amounts are in the recipe card below — these are just my notes on why each one matters.)
For the salmon:
- Sushi-grade salmon — This is the non-negotiable. Look for it at a reputable fish market or Whole Foods. It’s been handled and frozen specifically to be safely eaten raw.
- Soy sauce — The salty backbone of the marinade.
- Sesame oil — Toasted sesame oil, not regular. One teaspoon, and the whole bowl smells like a restaurant.
- Sriracha — Adjust to your heat preference. I go heavy.
- Hot honey — A little sweetness to balance the heat. Regular honey works too.
- Ginger powder — Adds warmth without the effort of grating fresh.
- Green onion — Adds freshness and a little bite.
- Rice — White rice, brown rice, or sushi rice all work. Sushi rice seasoned with rice vinegar gives you that authentic sushi flavor.
- Avocado — Creamy, rich, perfect contrast to the spicy salmon.
- Purple cabbage — Crunch and color.
- Cucumber — Cool and refreshing, balances the heat.
- Fresh jalapeño — Optional, but I always add it.
- Spicy mayo — See below, it takes 30 seconds to make, and it’s SO worth it.
How to Make Spicy Mayo
Mix 2 tablespoons of mayo with 1-2 teaspoons of sriracha. That’s it. If you want to level it up, use Kewpie mayo (Japanese mayo — find it at most grocery stores or online). It’s creamier and richer than regular mayo and it makes the whole bowl taste more legit.
You can also add furikake on top of your bowl if you have it — it’s a Japanese rice seasoning with seaweed, sesame seeds, and dried fish, and it’s INCREDIBLE on these bowls.
How to Make the Spicy Salmon Sushi Bowl
- Cube the salmon. Using a sharp knife, cut the salmon into approximately 1-inch cubes and add to a bowl.
- Marinate. Add soy sauce, sesame oil, sesame seeds, sea salt, sriracha, ginger powder, hot honey, and chopped green onion. Mix well and refrigerate for 5–10 minutes.
- Prepare the rice. Cook your rice according to package directions. For a more authentic sushi flavor, fold in 2 tablespoons of rice vinegar and 1 teaspoon of sugar while the rice is still warm.
- Make the bowls. Divide the rice between 2 bowls. Add the spicy salmon mixture over each bowl and drizzle with any extra marinade.
- Top and serve. Top with avocado, purple cabbage, radishes, cucumber, and jalapeño. Drizzle with spicy mayo and extra sesame seeds.
Tips for Working With Raw Salmon
- Buy from a reputable source. “Sushi-grade” isn’t regulated by any official body, so the supplier matters. A good fish market or the seafood counter at Whole Foods is your best bet. Ask them directly if it’s safe to eat raw.
- Keep it cold. If you’re defrosting frozen salmon, do it in the fridge and only pull it out right before you’re ready to use it. Raw fish at room temperature = a bad time.
- Use a plastic cutting board. Wood is porous and absorbs bacteria. Always use a composite plastic board when working with raw fish.
- Not into raw fish? Totally fine. See the “Can I cook the salmon?” section below.
Variations Worth Trying
- Swap raw for seared. Heat a nonstick skillet over medium-high with a little oil. Sear the salmon cubes 1–2 minutes per side until golden. It’s a completely different texture but just as good.
- Go low carb. Swap the rice for cauliflower rice, or do half and half.
- Add edamame. Toss in a handful of steamed shelled edamame for extra protein and fiber. I do this whenever I have it.
- Make it gluten-free. Use tamari instead of soy sauce — same flavor, no gluten.
- Add mango. Diced fresh mango with the cucumber is a sweet/spicy combo that’s UNREAL.
Can I Sear the Salmon Instead of Eating It Raw?
Yes, 100%. Here’s how:
- Heat a nonstick skillet over medium-high heat and add a little olive oil.
- Add the salmon cubes in a single layer, flesh side down. Sear for 1–2 minutes until a golden crust forms.
- Flip and sear the other side for another 1–2 minutes.
- The salmon should be opaque and flake easily with a fork. Internal temp of 145°F if you’re checking.
Assemble the bowl the same way. The cooked version is great for anyone who’s not comfortable with raw fish, and the marinade still works exactly the same.
Spicy Salmon Sushi Bowl Recipe
Ingredients
- 1 lb sushi grade salmon
- ¼ cup soy sauce
- 2 tbsp sesame oil
- 1 tsp sesame seeds
- ½ tsp sea salt
- 2 tsp sriracha
- ½ tsp ginger powder
- 1 tbsp hot honey
- ¼ cup green onion chopped
- ½ cup rice
- ½ avocado
- 3-4 fresh radishes
- ¾ cup purple cabbage
- 1 fresh jalapeno seeds removed
- ½ cucumber sliced
Instructions
- Using a very sharp knife, cut the strip of fish into approx 1 square inch cubes. Add to a small bowl.
- Add soy sauce, sesame oil, sesame seeds, sea salt, sriracha, ginger powder, hot honey and green onions to the salmon bowl. Mix well and refrigerate for 5-10 minutes to marinate.
- Cook rice in a rice cooker or according to package directions.
- Divide the cooked rice into serving bowls. Add ½ the spicy salmon mixture over each bowl and drizzle the sauce over the rice.
- Assemble the bowl with avocado, radishes, purple cabbage, a jalapeno slice (or more if desired), and cucumber. Serve with extra sesame seeds, green onions and sriracha mayo if desired.
Notes
Storage – This Spicy Salmon Sushi Bowl is best served immediately.
Nutrition
The nutrition information provided is calculated based on industry-standard software and should be used as a general guide only. The information may vary depending on ingredient substitutions, cooking techniques, and individual serving sizes. It is the responsibility of the reader to ensure the accuracy and appropriateness of the nutritional information provided. Always consult a qualified healthcare provider for personalized medical or nutritional advice.
Other Delicious Savoury Meals You May Like To Try
- Juicy Air Fryer Turkey Burgers (Healthy & Easy)
- Viral Tiktok Baked Pasta Recipe (With Mozzarella Instead of Feta)
- Taco Bell Crunch Wrap Supreme
- Viral TikTok Salmon Rice Bowl With Seaweed
- Gluten Free High Protein Pizza Crust
If you made this spicy salmon sushi bowl, leave a star rating and a comment below, I love seeing what you make. You can pin it on Pinterest or share on Instagram by tagging @basicswithbails and #basicswithbails.
About Bailey
I love to bake, cook, exercise, and document all of the above. Nutrition is not low fat. It is not low calorie. It’s not feeling deprived or being hungry all the time. It’s nourishing your body with real, whole foods so that you are consistently satisfied and energized to live your life to the fullest! Read more…
