Description
Spicy Salmon Sushi Bowls are a delightful and quick meal combining tender sushi rice with a creamy, spicy salmon mix, fresh avocado, crisp cucumber, and green onions. This bowl-style dish offers all the flavors of sushi with the convenience of a rice bowl, making it perfect for a flavorful and satisfying lunch or dinner.
Ingredients
Scale
Rice
- 1 cup sushi rice
- 1 1/4 cups water
Spicy Salmon Mixture
- 8 oz fresh salmon, diced
- 2 tablespoons mayonnaise
- 1 tablespoon sriracha sauce
Toppings
- 1 avocado, sliced
- 1 cucumber, thinly sliced
- 2 green onions, chopped
- 1 tablespoon sesame seeds
To Serve
- Soy sauce, for serving
Instructions
- Rinse the Rice: Rinse the sushi rice thoroughly under cold water, swirling it around until the water runs clear to remove excess starch.
- Cook the Rice: In a pot, combine the rinsed sushi rice with 1 1/4 cups water. Bring it to a boil over medium-high heat.
- Simmer the Rice: Reduce heat to low, cover the pot, and let the rice simmer gently for about 20 minutes or until all the water is absorbed and the rice is tender.
- Prepare Spicy Salmon Mixture: In a bowl, combine the diced fresh salmon with mayonnaise and sriracha sauce. Mix thoroughly to ensure the salmon is evenly coated.
- Fluff and Cool the Rice: Once the rice is cooked, remove from heat and fluff it gently with a fork. Allow it to cool slightly before assembling the bowls.
- Assemble the Sushi Bowls: Place a scoop of the cooked rice into each bowl. Top with the spicy salmon mixture, sliced avocado, thinly sliced cucumber, and chopped green onions.
- Garnish and Serve: Sprinkle sesame seeds over the bowls for added texture and flavor. Serve with soy sauce on the side for dipping or drizzling.
Notes
- For best results, use sashimi-grade salmon to ensure freshness and safety when consuming raw fish.
- If you want to make this dish gluten-free, substitute soy sauce with tamari or gluten-free soy sauce.
- You can adjust the spice level by varying the amount of sriracha sauce in the salmon mixture.
- Leftover bowls can be stored in the refrigerator for up to 24 hours but are best enjoyed fresh.
- To add texture, consider adding pickled ginger or a sprinkle of toasted nori strips on top.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Japanese
Keywords: Sushi bowl, spicy salmon, sushi rice, avocado, Japanese cuisine, quick dinner, healthy meal
