Spicy Salmon Sushi…In A Bowl!
A simple, satisfying way to enjoy sushi flavors at home.
These spicy salmon sushi bowls combine tender sesame-soy salmon, fluffy seasoned sushi rice, crisp cucumbers, creamy avocado, furikake or seaweed, and a creamy spicy mayo. It’s basically everything you love from a spicy salmon roll, served bowl-style so everyone can pile on their favorite toppings.
They’re perfect for weeknights: the salmon cooks fast in an air fryer while the rice steams, and you can prep the remaining components in minutes. If you prefer, use pre-cooked microwave rice to skip a step. Toss the cucumbers with soy and green onions, mix a quick spicy mayo, and let everyone assemble their own bowl.
Keep it simple with salmon, rice, cucumbers, and sauce, or add extras from your fridge—pickled ginger, chili crisp, edamame, seaweed snacks, or extra sriracha all work great.
Recipe Tips
Practical tips from repeated testing to help you get the best results:
- Rinse the rice. Washing away excess starch keeps the rice fluffy and slightly sticky instead of gluey. Rinse under cold water until mostly clear.
- Season warm rice. Fold the vinegar mixture into rice while it’s still warm so it absorbs evenly. Let it rest a few minutes before using.
- Cut salmon uniformly. Aim for roughly 1-inch pieces so they cook evenly in the air fryer.
- Watch cook time. Air fryers vary—check salmon at 6 minutes. You want lightly golden edges and fish that flakes easily.
- Adjust the spicy mayo. Start with the suggested sriracha amount and taste as you go—heat varies by brand and preference.
- Serve immediately. These bowls are best when the salmon is warm, the rice is fluffy, and the cucumbers are crisp.
Variations You Can Try
This recipe is flexible—try one of these variations or mix and match:
- Raw poke-style salmon or tuna. Cube sashimi-grade fish and toss with soy, sesame oil, and sriracha; marinate 15 minutes.
- Add mango. Fresh diced mango pairs wonderfully with the spicy and salty elements.
- Increase crunch. Add shredded carrots, sliced radishes, or crispy fried onions.
- Make it gluten-free. Use tamari in place of soy sauce.
- Swap the base. Use brown rice for a heartier bowl or cauliflower rice to reduce carbs.
- Add edamame. Shelled edamame adds protein and extra texture.
FAQ
You can prep many components in advance—rice, spicy mayo, chopped cucumbers, and toppings—but cook the salmon just before serving for the best texture and temperature.
Stovetop: heat a nonstick skillet over medium-high with a little oil and cook salmon cubes 2–3 minutes per side until golden and cooked through. Oven: spread salmon on a parchment-lined sheet and bake at 400°F for 8–10 minutes. Avoid overcrowding so the fish browns instead of steaming.
Kewpie mayo offers a richer, slightly sweeter flavor. For a lighter tang, substitute Greek yogurt—texture and taste will differ but both work.
Spicy Salmon Sushi Bowls
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Equipment
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Air Fryer
Ingredients
For the sushi rice:
- 1 cup uncooked short-grain sushi rice
- 1 ¼ cups water
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- ½ teaspoon fine sea salt
For the air fryer salmon:
- 1 pound fresh salmon fillets
- 1 tablespoon soy sauce
- 1 teaspoon toasted sesame oil
- ½ teaspoon garlic powder
For the spicy mayo:
- ⅓ cup mayonnaise
- 1-2 tablespoons sriracha (to taste)
- 1 teaspoon soy sauce
- 1 teaspoon rice vinegar (or lime juice)
- ½ teaspoon sugar
For the bowls:
- 2 Persian cucumbers, halved lengthwise and chopped (or smashed)
- 2 green onions, thinly sliced
- 1-2 teaspoons soy sauce
- Optional toppings:
- 1 avocado, sliced
- furikake seasoning
- chili crisp
- pickled ginger
Instructions
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Cook the rice. Rinse the rice under cold water until it runs mostly clear. Add to a saucepan with the water and bring to a boil. Reduce heat to low, cover, and cook 15 minutes. Remove from heat and let sit, covered, for 10 minutes.
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Season the rice. Stir rice vinegar, sugar, and salt until dissolved. Gently fold into warm rice and let cool slightly while you prep the rest.
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Prep the salmon. Cut salmon into 1-inch cubes. Toss with soy sauce, toasted sesame oil, garlic powder, and black pepper until evenly coated.
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Air fry. Arrange salmon in a single layer in the air fryer basket and cook at 400°F for 6–8 minutes, shaking halfway through, until the edges are lightly crisp and the fish flakes.
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Make the spicy mayo. Whisk together mayonnaise, sriracha, soy sauce, rice vinegar (or lime), and sugar until smooth. Taste and adjust heat.
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Toss the veggies. In a small bowl, toss cucumbers and green onions with 1–2 teaspoons soy sauce until lightly coated.
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Assemble the bowls. Divide rice among bowls, top with warm salmon, the soy-tossed cucumber mixture, and sliced avocado.
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Finish and serve. Drizzle spicy mayo over each bowl, sprinkle with furikake, and add any extra toppings you like (chili crisp, pickled ginger, extra sriracha). Serve immediately with soy sauce.
Did you make this?
Let me know how it turned out in the comments below!