These easy salmon sushi bowls are so delicious and packed with veggies like edamame and cucumber! Serve with homemade spicy mayo.
Ingredients and substitutions
- Salmon – you could also make these bowls using shrimp or tuna (cooking times will vary).
- Sesame oil – you can use a neutral cooking oil like avocado or canola oil, but it won't have the same flavour.
- Soy sauce – coconut aminos or tamari are the best substitutes here.
- Togarashi seasoning – use chili powder if you can't find any togarashi or leave this off altogether.
- Cucumber – swap out for another veggie of your choice like zucchini or celery.
- Avocado – leave this off or swap it out for another veggie.
- Edamame – green beans, snap peas or garbanzo beans would all be good instead.
- Nori – seaweed snack sheets would also be good here.
- Sesame seeds – garnish with black or white sesame seeds.
- Sushi rice – you could also serve your bowls with another grain of your choice like brown rice or quinoa.
Wasabi sauce
- Light mayo – regular mayo can be used but it will increase the calorie count.
- Wasabi paste – you can use horseradish instead, but it will have a completely different taste.
Spicy mayo
- Light mayo – regular mayo can be used but it will increase the calorie count.
- Sriracha – or any hot sauce of your choice like Sambal Oelek.
How to make a salmon sushi bowl
Step 1: Make the sushi rice.
Cook the sushi rice in a rice cooker or a pot on the stovetop, then stir in the rice vinegar, sugar and salt. Toss gently with a fork until combined.
Step 2: Season the salmon.
Season the salmon pieces with salt and pepper, then toss them with sesame oil, soy sauce and togarashi seasoning.
Step 3: Make the wasabi sauce.
Mix together the light mayo and wasabi pasta.
Step 4: Make the spicy mayo.
Mix together the light mayo and sriracha.
Step 5: Cook the salmon.
Cook the salmon in a skillet until cooked through.
Step 6: Assemble your bowls and serve!
Serve the salmon over top of the sushi rice with any toppings of your choice. Drizzle with wasabi sauce and spicy mayo, garnish with sesame seeds and serve.
Variations of this sushi bowl
Here are a few different ways you can customize your salmon sushi bowl:
- Protein: Swap out the salmon for seared tuna, tofu or firecracker shrimp.
- Sauce: Try out different sauces like teriyaki, bang bang sauce, tamari or miso sesame sauce.
- Veggies: Add in more veggies like sautéed mushrooms, zucchini, red peppers, bok choy, snap peas and more.
- Grains: Sushi rice is the traditional option, but you could also make your bowls with brown rice or quinoa.
- Toppings: Add on some green onions or wonton strips for added crunch!
Frequently Asked Questions
You can enjoy your salmon sushi bowl warm if you're making it fresh, but if you're meal prepping these bowls, you can eat them cold like you would traditional sushi.
You don't need to marinate the salmon for very long. Just toss the pieces in the sesame oil, soy sauce and togarashi seasoning then cook them in a skillet! If you want, you can marinate the salmon for 20-30 minutes while you prep the rest of your ingredients.
If you can't find any sriracha, swap it out for another hot sauce of your choice like Sambal Oelek.
You can tear the nori sheets into bite-sized pieces before adding them to your sushi bowl. There's no special technique or cutting method required.
Yes! You can swap out the salmon for tuna, shrimp or even tofu. Keep in mind that the cooking times will change based on what protein option you choose.
Storing and reheating
This sushi bowl recipe is best enjoyed fresh, but if you have leftovers, you can store all of the components separately in the fridge for 2 to 3 days. When you're ready to enjoy, assemble your bowls fresh and eat cold.
Freezing this recipe
While you can't freeze your salmon sushi bowl, you can freeze the raw marinated salmon! Freeze the salmon in the sesame oil, soy sauce and togarashi seasoning for up to 3 months. Let the salmon defrost in the fridge overnight, then cook as normal and use the cooked salmon to make your sushi bowls.
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Easy Spicy Salmon Sushi Bowls
Ingredients
- 12 oz salmon
- 1 tbsp sesame oil
- 1 tbsp soy sauce
- 1 tsp togarashi seasoning optional; use chili powder instead if needed
- 1/2 cucumber diced
- 1 avocado diced
- 1 cup edamame
- 1 sheet nori torn into pieces; can be found in the sushi or international foods section
- Sesame seeds for garnish
Wasabi sauce
- 1/4 cup light mayo
- 1 tsp wasabi paste can be found in the sushi or international foods section
Spicy mayo
- 1/4 cup light mayo
- 1 tsp sriracha
Sushi rice
- 1 cup sticky rice
- 1 1/2 cups water
- 2 tbsp rice vinegar
- 2 tbsp sugar
- 1/2 tsp salt
Instructions
- Add sticky rice and water to a rice cooker or pot on the stove and cook until liquid has absorbed. Stir in rice vinegar, sugar and salt, tossing gently with a fork until combined then set aside to cool.
- Meanwhile, prepare toppings and remove skin from salmon before cutting into 1-inch pieces. Season with salt and pepper, then toss with sesame oil, soy sauce and togarashi seasoning.
- Mix together wasabi paste and mayo in a small bowl to make wasabi sauce, then mix mayo with sriracha in another small bowl to make spicy mayo; set aside
- Heat a bit more sesame oil in a large skillet over medium-high heat. Add salmon, cooking for 3 minutes per side. Remove from heat then serve overtop of sushi rice with toppings. Drizzle each sauce overtop, garnish with sesame seeds, then serve and enjoy!
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