This Spicy Salmon Sushi Recipe is made with wild salmon, fresh veggies, and other filling ingredients, and tastes like you got it from one of your favorite sushi restaurants. Once you make your own sushi bowl, it will quickly become your favorite method of making fish.
Looking for a delicious and healthy meal that is both easy to make and packed with flavor? Look no further than the spicy salmon bowl!
This dish features tender, flaky salmon, steamed rice, fresh veggies, and a spicy sauce that will leave your taste buds tingling.
The best part about this recipe is how customizable it is. You can add a piece of nori, crispy rice cakes, or add different ingredients to make it similar to your favorite sushi rolls at your favorite sushi restaurant.
Table of Contents
WHAT IS SUSHI-GRADE FISH?
“Sushi grade fish” is a term used to describe fish that is safe and suitable to be eaten raw in sushi or sashimi dishes. The term is not regulated by any government agency or industry standard, so it can be used rather loosely by seafood vendors.
Typically, sushi grade fish is of the highest quality and freshness, and has been handled and stored properly to ensure safety for raw consumption. Sushi grade fish is usually caught and handled with specific methods that minimize the risk of bacterial contamination, and it is typically frozen at very low temperatures to kill any parasites that may be present in the fish.
To ensure the quality of the raw salmon, it is important to purchase it from a reputable supplier that has experience handling and storing raw fish. Many reputable fish markets or seafood suppliers will have a specific section of their inventory labeled as “sushi grade” to indicate that it is safe for raw consumption.
When preparing sushi or sashimi at home, it is important to follow proper food safety guidelines, including proper storage and handling of the fish, to prevent foodborne illness.
INGREDIENTS FOR THE SPICY SALMON SUSHI ROLL BOWL
You will need the following ingredients listed below to make the spicy salmon recipe (the exact measurements and detailed instructions are in the recipe card at the bottom of the post):
FOR THE SALMON –
- Sushi-grade salmon
- Soy sauce
- Sesame oil
- Black sesame seeds or white sesame seeds
- Kosher salt
- Sriracha – any type of hot sauce will work but sriracha is ideal.
- Ginger powder
- Hot honey (or regular honey)
- Chopped green onion
- Rice – can use white rice, brown rice, sushi rice, short-grain rice, etc.
- Avocado slices – or avocado chunks
- Fresh radishes
- Purple cabbage
- Fresh jalapeno
- Crunchy cucumber – cut into chunks or cucumber strips
- Optional – top with spicy mayo, nori sheet, lime juice, creamy avocado dressing, kewpie mayo, fresh carrots, red onion, wasabi paste, sushi ginger, etc.
HOW TO MAKE THE SPICY SALMON ROLL BOWL
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 2 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 chipotle mayo if desired.
HOW TO STORE THE SPICY SALMON SUSHI BOWLS
If you have leftover spicy salmon sushi bowls, it’s important to store them properly to ensure they stay fresh and safe to eat. Here are some tips for storing spicy salmon sushi bowls:
- Separate the components: If possible, separate the different components of the sushi bowl before storing. Keep the salmon, rice, and veggies in separate containers to prevent them from getting soggy.
- Store in the fridge: Place the containers in the fridge as soon as possible after you finish your meal. Keep them in the fridge until you’re ready to eat them again.
- Use an airtight container: Use airtight containers to store the sushi bowls. This will help keep them fresh and prevent any odors from the fridge from seeping in.
- Consume within 24 hours: Spicy salmon sushi bowls are best consumed within 24 hours of preparation. This will ensure that they are still fresh and safe to eat.
- Reheat with caution: If you need to reheat the sushi bowl, be careful not to overheat the salmon or veggies as they can become mushy. Reheat the rice separately and then assemble the sushi bowl just before eating.
By following these tips, you can enjoy your spicy salmon sushi bowls for another meal or two without sacrificing taste or quality.
CAN I SEAR THE SALMON IF I’M NOT A HUGE FAN OF RAW FISH?
Yes, you absolutely can. Here are the steps to follow if you sear the salmon.
- Preheat a pan: Heat a non-stick skillet over medium-high heat until hot. Add enough olive oil to lightly coat the bottom of the pan.
- Add the salmon: Place the salmon fillets into the pan, flesh side down. Sear for 1-2 minutes, until a golden brown crust forms.
- Flip the salmon: Using a spatula, carefully flip the salmon fillets over and sear the other side for an additional 1-2 minutes.
- Check for doneness: The internal temperature of the salmon should be around 145°F (63°C) when fully cooked. You can use a meat thermometer to check the temperature, or use a fork to gently flake the salmon – it should be opaque and easily flake apart.
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
- 1 lb sushi grade salmon
- 1/4 cup soy sauce
- 2 tbsp sesame oil
- 1 tsp sesame seeds
- 1/2 tsp sea salt
- 2 tsp sriracha
- 1/2 tsp ginger powder
- 1 tbsp hot honey
- 1/4 cup green onion, chopped
- 1/2 cup rice, cooked according to package directions
- 1/2 avocado
- 3-4 fresh radishes
- 3/4 cup purple cabbage
- 1 fresh jalapeno, seeds removed
- 1/2 cucumber, sliced
- 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 2 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 chipotle mayo if desired.
Serving Size:1 grams
Amount Per Serving: Unsaturated Fat: 0g
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