Easy Spicy Salmon Sushi Bowls

4.50 from 4 votes

These easy salmon sushi bowls are so delicious and packed with veggies like edamame and cucumber! Serve with homemade spicy mayo.

Prep Time25

Cook Time25

Total Time50

Course: Main Course

Cuisine: Asian-Inspired

Servings: servings

Calories: 551kcal

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

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!

You could also try making these bowls with seared tuna, tofu or firecracker shrimp.

Add on some green onions or wonton strips for extra crunch.

Try out different sauces like teriyaki, bang bang sauce, tamari or miso sesame sauce.

Store all the components separately in the fridge for 2-3 days. Assemble your bowls fresh, then enjoy cold.

Freeze the raw marinated salmon for up to 3 months. Defrost in the fridge then cook as normal.