Dinner

Spicy Salmon Sushi Bowls Recipe

BySophie Carsel October 23, 2025October 23, 2025

Introduction

Spicy Salmon Sushi Bowls are a fresh, flavorful way to enjoy sushi at home without the fuss of rolling. This dish combines tender salmon with creamy avocado and a kick of sriracha, all served over perfectly cooked sushi rice. It’s a vibrant, easy-to-assemble meal that’s perfect for lunch or dinner.

A white bowl holds a layered meal starting with a base of white rice at the bottom, topped with several pieces of bright orange salmon sashimi arranged in the center. On one side of the salmon, there are thin, round slices of light green cucumber. The salmon pieces are sprinkled with small black and white sesame seeds and garnished with chopped green onions. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup sushi rice
1 1/4 cups water
8 oz fresh salmon, diced
2 tablespoons mayonnaise
1 tablespoon sriracha sauce
1 avocado, sliced
1 cucumber, thinly sliced
2 green onions, chopped
1 tablespoon sesame seeds
Soy sauce, for serving

Instructions

Step 1: Rinse the sushi rice under cold water until the water runs clear to remove excess starch.
Step 2: In a pot, combine the rinsed rice and water, then bring to a boil over medium-high heat.
Step 3: Once boiling, reduce heat to low, cover the pot, and simmer for 20 minutes or until the rice is tender and water is absorbed.
Step 4: In a bowl, mix the diced salmon with mayonnaise and sriracha sauce until well combined.
Step 5: When the rice is cooked, fluff it with a fork and let it cool slightly to prevent wilting the avocado and cucumber.
Step 6: To assemble, place a scoop of rice in each bowl, then top with the spicy salmon mixture, avocado slices, cucumber, and chopped green onions.
Step 7: Sprinkle each bowl with sesame seeds and serve with soy sauce on the side for dipping or drizzling.

Tips & Variations

For extra flavor, marinate the salmon briefly in soy sauce and a dash of lime juice before mixing with mayonnaise and sriracha.
Substitute the salmon with cooked shrimp or tofu for a different protein option.
Add pickled ginger or shredded nori for more authentic sushi flavors.
Use low-fat mayonnaise or Greek yogurt as a lighter alternative in the spicy sauce.

Storage

Store any leftover spicy salmon, rice, and vegetables separately in airtight containers in the refrigerator for up to 24 hours. Combine just before serving to keep the ingredients fresh. Reheat the rice gently in the microwave or on the stove, but avoid reheating the raw salmon mixture to maintain its texture and flavor.

How to Serve

A black bowl with white patterns holds a dish with three layers: at the bottom is a bed of white sticky rice, above it are chunks of bright orange raw salmon sprinkled with black and white sesame seeds and chopped green herbs, and to the side are thin green cucumber slices arranged overlapping. The salmon pieces have a slightly glossy texture and are dusted with a light red spice. The bowl is 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 frozen salmon for this recipe?

Yes, you can use previously frozen salmon as long as it has been properly thawed and handled safely. Make sure the salmon is fresh and sushi-grade if you plan to eat it raw.

Is this dish gluten-free?

The main ingredients are naturally gluten-free, but check your soy sauce label as many contain wheat. Use gluten-free tamari or soy sauce to keep the dish gluten-free.