Spicy Salmon Sushi Bowl Recipe

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Spicy Salmon Sushi Bowl Recipe

This spicy salmon sushi bowl tastes like a restaurant sushi roll — made at home in 10 minutes with marinated salmon, fresh veggies, and creamy spicy mayo.

Prep Time10

Total Time10

Course: Dinner

Cuisine: Japanese

Keyword: bowl, salmon, spicy, sushi

Servings: servings

Calories: 779kcal

Author: Bailey Campbell

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

Sushi Grade Salmon – Buy from a reputable source. 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.

Spicy Sriracha Mayo – Combine 2 tablespoons of mayonnaise (I like Kewpie mayo for this recipe) with 1-2 teaspoons of sriracha.

Gluten-Free – Use tamari instead of soy sauce to keep this gluten free.

Cook the Salmon – If you prefer cooked salmon, heat a nonstick skillet over medium-high with a little oil. Sear the salmon cubes 1-2 minutes per side until golden or to an internal temp of 145°F.

Storage – This Spicy Salmon Sushi Bowl is best served immediately.

Nutrition