Dinner

Spicy Salmon Sushi Bowls: A Flavorful Recipe Surprise! Recipe

ByJack Voss October 21, 2025October 21, 2025

Introduction

Spicy Salmon Sushi Bowls are a fresh and flavorful way to enjoy sushi without the fuss of rolling. Combining tender sushi rice with a spicy salmon mix and crisp vegetables, this dish delivers a satisfying balance of heat and creaminess in every bite.

A bowl filled with three main layers: the bottom layer is white rice with a soft, fluffy texture; the middle layer has thin, sliced pieces of bright orange salmon placed evenly on top of the rice; the top layer is decorated with small green chopped herbs scattered across the salmon, white and black sesame seeds sprinkled over everything, and a few slices of fresh light green cucumber resting on one side of the bowl. The bowl is white with a subtle pattern on the outside, and the whole scene sits on a surface with a white marbled texture. 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: 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: Once the rice is cooked, fluff it gently with a fork and let it cool slightly to room temperature.
Step 6: To assemble the bowls, place a scoop of rice at the bottom, then top with the spicy salmon mixture, sliced avocado, cucumber, and chopped green onions.
Step 7: Sprinkle the bowls with sesame seeds and serve with soy sauce on the side for dipping or drizzling.

Tips & Variations

Use sushi-grade salmon for the best safety and flavor.
Swap sriracha for another hot sauce if you prefer a different kind of heat.
Add pickled ginger or a splash of rice vinegar to the rice for extra authentic sushi flavor.
For a crunchy texture, add thinly sliced radishes or shredded carrots.

Storage

Store any leftover components separately in airtight containers in the refrigerator for up to 2 days. Assemble the bowls fresh before serving for the best texture. Reheat the rice slightly if desired, but do not reheat the salmon mixture to maintain freshness and safety.

How to Serve

A bowl with three main layers: the bottom layer is white rice with a fluffy texture, the middle layer is fresh orange salmon chunks spread evenly across the rice, and the top layer includes thin, light green cucumber slices arranged neatly on one side, sprinkled with black and white sesame seeds and small green chopped scallions scattered over the salmon pieces. The bowl is white with a dark outer pattern, 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 cooked salmon instead of raw?

Yes, cooked salmon works if you prefer, but the texture and flavor will be different. Raw sushi-grade salmon is recommended for authenticity and taste.

Is it necessary to rinse the sushi rice?

Rinsing removes excess starch, which helps the rice cook more evenly and prevents it from becoming too sticky or gummy.

Jack Voss