Spicy Salmon Sushi Bowls (w/ Crunchy Topping!)
If you love sushi, especially spicy salmon rolls, this easy-to-make salmon sushi bowl is a flavorful, wholesome, and satisfying way to enjoy all the sushi vibes at home without the hassle or expense!
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*Easily adjust serving size to your liking by clicking the number under servings or with the boxes below in the ingredients section.
Ingredients
- 1 cup Cooked rice sushi rice or rice of your choice
- 1 tablespoon Soy Sauce reduced sodium
- ½ tablespoon Rice vinegar
- 1 teaspoon Sesame oil
- ½ teaspoon Ginger minced or grated
- 5 ounces Salmon fillet skin removed, cut into cubes
- 1 tbsp + 1 tsp Avocado oil divided, sunflower or canola oil
- 1 tbsp Panko Breadcrumbs regular or gluten free
- ½ cup Cucumber English or Persian cucumbers, sliced thin or cut into chunks.
- ¼ large Avocado sliced
- ¼ sheet Nori sliced into strips
- 2 pieces Pickled ginger optional
- ¼ cup Edamame optional
- ¼ cup Carrots grated, optional
- 1-2 tbsp Green onions (scallions) sliced
- ½ tsp Sesame Seeds to garnish
Sriracha Mayo
- ½ tbsp Sriracha adjust to your liking
- 2 tablespoon Mayonnaise good quality or Japanese mayo
- 1 teaspoon Rice Vinegar
- 1 tsp Honey or maple syrup
Instructions
- Cook the Rice (or Prep Ahead): Cook your rice of choice according to the package instructions.
- Make the Salmon Marinade: In a small bowl, whisk together your marinade ingredients: soy sauce, sesame oil, rice vinegar, honey, and grated ginger. Cut the salmon into bite-sized pieces and let it marinate (in the refrigerator) for at least 15 minutes to absorb the marinade.
- Make Spicy Sriracha Mayo: In another small bowl, mix mayonnaise, rice vinegar, honey or maple syrup, and Sriracha (adjust the heat to your liking). Set it aside.
- Toast the Panko Bread Crumbs: Add 1 teaspoon of avocado oil to a small skillet with the Panko breadcrumbs. Toast over medium-high heat, stirring frequently, until golden brown and crunchy, about 2–3 minutes. Keep a close eye on it, as it can burn quickly!
- Prep the Veggies: Slice the fresh ingredients: cucumbers, avocado, and any other veggies you plan to use. Chop green onions and set everything aside.
- Cook the Salmon: In a small nonstick saucepan over medium-high heat, add 1 tablespoon of avocado oil and swirl to coat the pan. Remove the salmon from the marinade and place it in the pan, cooking for 1–2 minutes on one side until golden. Flip the salmon bites, add the remaining marinade to the skillet, and cook for an additional 2–3 minutes or until fully cooked through.
- Assemble the Bowl: Start with a base of rice, then layer on the cooked salmon, cucumber, avocado, carrots, pickled ginger, green onions, and nori strips. Drizzle with the spicy mayo, then, sprinkle with toasted panko and sesame seeds. Serve and enjoy!
- Leftovers are good for 1 day.
Notes
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- Reheating rice: If reheating rice, pop it in the microwave with an ice cube and heat it covered. The ice cube will help steam the rice and prevent it from drying out.
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- Low carb: For a low-carb option, try cauliflower rice or leafy greens.
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- Tangy tip: quick pickle cucumber by tossing it with a little rice vinegar, sugar, and salt for extra flavor.
- Ginger Tip! No need to peel the ginger if grating it on a microplane.
Nutrition
Serving: 1bowlCalories: 783kcalCarbohydrates: 68gProtein: 41gFat: 38gSaturated Fat: 5gPolyunsaturated Fat: 9gMonounsaturated Fat: 20gCholesterol: 78mgSodium: 1343mgPotassium: 1457mgFiber: 8gSugar: 5gVitamin A: 5627IUVitamin C: 15mgCalcium: 127mgIron: 4mg
Tried this recipe?Let us know how it was!